Bread Sauce Recipes

Traditional Bread Sauce

Multiple bread loaves


1 bay leaf
1 large onion, peeled
1 pint (570ml) whole milk
1oz (25g) butter
2 tablespoons double cream
4oz (110g) freshly made white breadcrumbs (made from bread left out overnight – the best way to make breadcrumbs is in a blender, if you have one)
8 black peppercorns
15 to 18 whole cloves or freshly grated nutmeg
salt and freshly milled black pepper


1. Cut the onion in half and stick the cloves in it. (If you don’t like them at all, you can use some freshly grated nutmeg instead.)
2. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point.
3. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.
4. When you’re ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side.
5. Stir the breadcrumbs and butter into the milk.
6. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 10 minutes.
7. Now stir in the cream and check the seasoning, then transfer the sauce to dish (Can be frozen)
To make this recipe gluten-free: Use gluten-free bread. You will need to double the amount of bread used (making it 8 oz/225g).

Serves 8

source: Delia Smith