Creamy Bread Sauce

Serves: 8

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Total Time: 60

Prep Time: 45

Cook Time: 15

• 1 pint(s) full-fat milk
• 0.5 teaspoon(s) freshly grated nutmeg
• 2  fresh bay leaves
• 5-6 black peppercorns
• 1 small onion, halved and studded with 3 cloves
• 150 gram(s) fresh white breadcrumbs
• 50 gram(s) butter
• 6 tablespoon(s) crème fraîche

Method

1. Put milk, nutmeg, bay, peppercorns and onion into a medium pan. Bring slowly to the boil, then turn off heat and set aside for 30min to infuse.
2. Strain the milk into a clean pan, then add the breadcrumbs and stir over a heat for 2-3min until thickened. Season.
3. Add the butter and crème fraîche and simmer for a further 2min. Spoon into serving dish and serve.
4. GET AHEAD Prepare sauce up to end of step 2, cover and chill for up to 2 days or freeze for up to a month. To use, thaw overnight at cool room temperature, then complete recipe. Cover closely with clingfilm to stop skin forming and keep warm in a bowl sitting in a bowl of boiling water.

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