Name: Buttered toast bread sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 140g crustless sliced white bread; 85g butter; 1 onion finely chopped; 1 bay leaf; 1 thyme sprig; 600ml milk; pinch of ground cloves; pinch of ground nutmeg; 100ml double cream

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Buttered toast bread sauce

Buttered toast bread sauce

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 5 out of 5.7 ratingsRate

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Reinvent the traditional bread sauce by toasting your bread until golden, then add double cream, nutmeg and cloves – this will be your new festive favourite

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

140g crustless sliced white bread
85g butter
1 onion

finely chopped
1 bay leaf
1 thyme sprig
600ml milk
pinch of ground cloves
pinch of ground nutmeg
100ml double cream

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Nutrition: per serving

kcal234
fat17g
saturates11g
carbs14g
sugars5g
fibre1g
protein5g
salt0.5g

Method

step 1

In a toaster or under a grill, toast the bread slices on both sides until dark brown. Leave to cool, then pulse in a food processor to make rough crumbs. If using an air fryer, preheat the air fryer to 180C. Put the bread in the basket and toast for 2-3 mins on both sides until deep golden. You may need to do this in batches. Leave to cool, then pulse in a food processor to make rough crumbs.
step 2

Heat half the butter in a saucepan and cook the onion gently for about 10 mins until just starting to brown and turn sticky. Add the bay leaf and thyme, and pour over the milk. Mix in the spices and season with a sprinkling of salt and pepper. Bring to the boil and simmer gently for 5 mins.
step 3

Remove the herbs, then stir in all but a handful of the crumbs and cook over a low heat, simmering gently, until thickened. For a very smooth sauce, blitz with a hand blender in the pan. Can be chilled for up to two days or frozen for up to 2 months, then reheated to serve.
step 4

While the sauce simmers, melt the remaining butter in a small frying pan and cook until sizzling and nut-brown. Throw in the remaining crumbs and cook in the butter until really crisp, then turn off the heat.
step 5

Add the cream to the sauce and heat for a few mins more, then tip into a serving dish. Spoon over the crisp crumbs and any remaining nutty butter to serve.

Recipe from Good Food magazine, November 2015

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