Creamy brioche bread sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus infusing
- Easy
- Serves 8
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- 200g briochetorn into pieces
- 1 onionpeeled and halved
- 10 cloves
- 600ml whole milk
- 2 bay leaves
- ½ tsp black peppercorns
- 2 thymesprigs
- 2 large garlic cloveslightly bashed
- 30g butter
- 3 tbsp extra-thick double cream
- grating of nutmeg
Nutrition: Per serving
- kcal243
- fat18g
- saturates11g
- carbs15g
- sugars6g
- fibre1g
- protein6g
- salt0.5g
Method
step 1
Put the brioche into a food processor and blitz to fine breadcrumbs. Set aside.
step 2
Stud the onion with the cloves and put in a saucepan with the milk, bay, peppercorns, thyme and garlic. Bring to the boil, then quickly remove from the heat and set aside for 30 mins-1 hr to infuse. Strain and return the liquid to the pan.
step 3
Add the breadcrumbs and butter to the milk and simmer for 5 mins, stirring continuously until thickened and creamy. Stir through the cream and finely grate in a generous amount of nutmeg, then season. Make up to three days in advance and keep chilled in a covered bowl. Reheat on the hob or for 3 mins, or covered in the microwave.
