Creamy bread sauce with buttered crumbs
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Creamy bread sauce with buttered crumbs
Serves: 8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
214Kcal
Fat
12gr
Saturates
7gr
Carbs
22gr
Sugars
5gr
Fibre
0gr
Protein
5gr
Salt
0.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 600ml whole milk
- 1 onion, sliced thickly
- 16 whole cloves
- 2 bay leaves, plus extra to garnish
- 200g white breadcrumbs, made from a day-old loaf
- a grating of fresh nutmeg
- 40g butter
- 4 tbsp double cream
Step by step
Get ahead
The bread sauce can be made to the end of step 2 the day before, kept covered and chilled. It can also be frozen a month ahead. The crumbs can be fried the day before and reheated gently in a frying pan. Add the cream before reheating the sauce, and an extra splash of milk if it's thickened a lot, then top with the fried crumbs to serve.
- Place the milk in a medium saucepan with the onion, cloves, bay leaves and some seasoning. Bring to simmering point then turn off the heat and leave to infuse for 30 minutes.
- Strain the flavoured milk into a jug, rinse out the saucepan then pour the milk back into the pan. Add 125g of the breadcrumbs and some freshly grated nutmeg. Place over a low heat and cook gently for 10 minutes, stirring occasionally, until the breadcrumbs have swollen and thickened the sauce.
- Meanwhile, melt the butter in a small frying pan and stir in the rest of the crumbs. Cook over a low-medium heat, stirring frequently, for about 10 minutes until they are crisp and golden brown. Watch carefully to make sure that they don't brown too quickly.
- Stir the double cream into the sauce and check the seasoning. Pour into a bowl that will give you a good surface area of sauce. Scatter the crumbs thickly over the surface just before serving. Garnish with a bay leaf if you like.
