Creamy brioche bread sauce
By Esther Clark
Make this classic turkey accompaniment up to three days in advance to help get your Christmas off to a stress-free start
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Prep:10 mins
Cook:10 mins
plus infusing - Serves 8
- Easy
Nutrition per serving
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kcal 243
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fat 18g
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saturates 11g
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carbs 15g
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sugars 6g
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fibre 1g
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protein 6g
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salt 0.5g
Ingredients
- 200g brioche, torn into pieces
- 1 onion, peeled and halved
- 10 cloves
- 600ml whole milk
- 2 bay leaves
- ½ tsp black peppercorns
- 2 thyme sprigs
- 2 large garlic cloves, lightly bashed
- 30g butter
- 3 tbsp extra-thick double cream
- grating of nutmeg
Method
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.
