Extra Creamy Bread Sauce Recipes

EASY TRADITIONAL BREAD SAUCE

Steps:

• Gather the ingredients.
• Place the semi-skimmed milk, double cream onion, and bay leaf into a large saucepan.
• Bring to the boil taking care the mixture does not boil over.
• Turn the heat off and leave the pan and cream to stand for about 10 minutes to cool and for the flavors to gently infuse.
• Remove the onion from the pan and keep to one side (read below why you would want to keep the onion.)
• Add the breadcrumbs, to the pan, stir with a wooden spoon until the mixture thickens and becomes smoother (you do not want the sauce to be completely smooth, it should still have the texture of the bread.)
• Add the butter to the pan and stir, season with salt and black pepper to taste and serve. If not using straight away, then cover the sauce with clingfilm (plastic wrap) until required or leave to one side to cool, then freeze.
• Enjoy.

CREAMY BRIOCHE BREAD SAUCE

Steps:

• Put the brioche into a food processor and blitz to fine breadcrumbs. Set aside.
• 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.
• 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 .

EXTRA CREAMY BREAD SAUCE

Steps:

• Simmer the milk, butter, onion, cloves, star anise and herbs in a pan for 20 mins. Can be done the day before and left to infuse in the fridge. Strain the mixture and return the liquid to the pan. Place back on the heat and scatter in the breadcrumbs.
• Simmer and stir for 3-4 mins until you have a thick sauce. Stir in the clotted cream and nutmeg, season generously and serve. Can be made up to three days ahead; reheat on the hob or in the microwave on medium for three mins.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

BREAD & ONION SAUCE

Steps:

• Heat the butter in a pan, add the onions and bay leaves, then gently fry with the lid on for 10 mins until soft, but not coloured.
• Add milk and cloves, then simmer gently, uncovered, for 30 mins, stirring occasionally.
• Remove bay and cloves, then tip everything into a processor and blitz with two-thirds of the bread until smooth. Chill for up to two days. To serve, tip the cream into a pan, add the sauce, then stir until mixed. Tear in the remaining bread. Add a little milk if necessary to thin the consistency. Season and serve warm.