French Bread Sauce

Double cream gives this traditional bread sauce an extra touch of Christmassy indulgence

• Cooking Time Ready in about 30 minutes
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  128

• Protein

  4g

• Carbs

  15g

• Fat

  6g

• Saturates

  4g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.41g

Ingredients

• 200g stale French stick
• 700ml/1¼ pints whole milk
• 1 small onion, peeled and studded with 6 cloves
• 1 bay leaf
• generous knob of butter
• pinch of ground allspice
• 3 tbsp double cream, plus extra to serve

Directions

1. Shave the light brown crust from the outside of the French stick with a bread knife and discard it. Cut the bready centre into cubes, about 5cm across.
2. In a saucepan, bring the milk, onion, bay leaf, butter, allspice and 3 tbsp of cream to the boil, reduce the heat then add the diced bread.
3. Gently simmer, uncovered, for 5 minutes. Add a little salt and freshly ground black pepper, then allow to cool and remove the onion and bay leaf. The sauce can be refrigerated in a covered container overnight.
4. To serve, warm through gently in a pan, adding extra double cream to give a light, creamy consistency. Grind over some black pepper and serve.

Categories: All Christmas