Creamy bread & shallot sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 25g butter
- 140g small shallotquartered
- 6 cloves
- 2 bay leaves
- 600ml whole milk
- 100g crustless white bread(ideally cut from a loaf), cubed
- 150ml double cream
- just over ½ nutmeg
Nutrition: per serving
- kcal198
- fat16g
- saturates10g
- carbs10g
- sugars4g
- fibre1g
- protein4g
- salt0.3g
Method
step 1
Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.
step 2
Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.
