FRENCH BREAD SAUCE
Double cream gives this traditional bread sauce an extra touch of Christmassy indulgence
Provided by Tony Tobin
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Shave the light brown crust from the outside of the French stick with a bread knife and discard it. Cut the bready centre into cubes, about 5cm across.
- In a saucepan, bring the milk, onion, bay leaf, butter, allspice and 3 tbsp of cream to the boil, reduce the heat then add the diced bread.
- Gently simmer, uncovered, for 5 minutes. Add a little salt and freshly ground black pepper, then allow to cool and remove the onion and bay leaf. The sauce can be refrigerated in a covered container overnight.
- To serve, warm through gently in a pan, adding extra double cream to give a light, creamy consistency. Grind over some black pepper and serve.
Nutrition Facts : Calories 128 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Protein 4 grams protein, Sodium 0.41 milligram of sodium
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