Traditional bread sauce

Traditional bread sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 10 mins Plus infusing time


Serves 8
Every Christmas lunch needs a big bowl of bread sauce on the table

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal124
  • fat8g
  • saturates4g
  • carbs12g
  • sugars2g
  • fibre0g
  • protein3g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 onion studded with 6 cloves



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 75ml double cream
  • 6 black peppercorns
  • 2 bay leaves
  • 100g fresh white breadcrumbs
  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • freshly grated nutmeg, to season



    One of the most useful of spices for both sweet and savoury


  1. Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.

  2. Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Jan, 2013
Very easy and just lovely, froze fine Will be making again.
23rd Dec, 2012
I so love this sauce. It's currently in the freezer (just in a plastic bowl with a clingfilm cover) waiting for Christmas Day when I think it will be microwaved (not enough rings on my hob to do everything at the same time).
4th Dec, 2012
Can anyone tell me the best way to prep this with a view to freezing? Bread sauce is one of the very few things I don't eat, so no idea how to go about it. I'm thinking make it slightly thinner so that I can re-heat gently in a pan and it would thicken up while heating? Thanks in advance for any advice.
andrea0018's picture
2nd Oct, 2011
Easy and is lovely with sunday roast chicken and all the trimmings.
15th Dec, 2010
How many days can it be left in the fridge to use before christmas day?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?