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Bread sauce with bay leaves.
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5 from 6 votes

Quick and Easy Bread Sauce Recipe

This quick and easy bread sauce recipe is the perfect complement to your roast dinner or Christmas lunch. Infused with warm spices and creamy goodness, it's simple and delicious!
Course Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 132kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 3 Slices White Bread
  • 500 ml Whole Milk
  • 1 Onion peeled and kept whole
  • 6 Cloves
  • 2 Bay Leaves
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 tablespoon Double Cream

Instructions

  • To prepare for making bread sauce, leave the white bread slices out on the kitchen counter to dry out the day before. If you forget, don't worry! Check out my top tips for a quick and easy way to get stale bread.
    3 Slices White Bread
  • Tear up the bread into large pieces and pulse in a food processor until you get breadcrumbs. Weigh out exactly 150g.
    3 Slices White Bread
  • To infuse the milk for the bread sauce, pour it into a saucepan and stud the onion with cloves. Place the onion in the pan with the bay leaves and bring the milk to a boil. Reduce the heat to very low and simmer gently for 10 minutes to allow the flavours to develop.
    500 ml Whole Milk, 1 Onion, 6 Cloves, 2 Bay Leaves
  • Remove the onion and bay leaves from the milk using a slotted spoon. Return the milk to low heat and add the breadcrumbs, freshly grated nutmeg, and salt and pepper.
    3 Slices White Bread, ¼ teaspoon Nutmeg, ¼ teaspoon Salt, ¼ teaspoon Pepper
  • Stir the mixture to combine, then add the double cream. Serve the bread sauce warm and enjoy!
    2 tablespoon Double Cream

Notes

Top Tips: 
    • For the best texture, use stale white bread to make breadcrumbs. The bread should be left out overnight to go stale before pulsing it into fine crumbs in a food processor.
    • Forgot to leave your bread out overnight? No problem! Simply preheat your oven to a low temperature, lay the bread slices on a baking tray, and bake them for 5-7 minutes. Once the bread is toasted and slightly dry, allow it to cool before pulsing it into breadcrumbs in a food processor.
 
Variations:
  • Reduce the calories by using semi-skimmed milk and omitting the double cream.
  • For a more indulgent version, add 1 tablespoon of butter with the double cream.
  • For a savoury twist, add a clove or two of minced garlic to the milk while it's infusing.
  • Grated Parmesan or cheddar cheese can be added to the bread sauce for a cheesy twist.
  • Prefer a chunkier sauce? Tear the bread into pieces rather than pulsing it into breadcrumbs in a food processor.
 
Storage:
The bread sauce can be made up to 3 days ahead and stored in the fridge. When you are ready to serve it, pop it back in a saucepan and heat it up gently. You may need to thin the bread sauce out with a little milk. The bread sauce can also be frozen.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 132kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 239mg | Potassium: 145mg | Fiber: 1g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
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