Bread sauce is an absolute British classic! Infused with bay leaves & cloves then finished with cream & butter, this is the type of sauce you could eat with a spoon!
Traditional Bread Sauce
With just a few little tips and tricks you actually end up with a really delicious and flavoursome sauce. The most important step of making bread sauce is infusing the milk with flavour.
Infusing milk for bread sauce (quick summary)
- Quarter a large white onion and stick 4 cloves in.
- Place in a saucepan with 2 bay leaves and milk.
- Bring to a boil then quickly reduce to a simmer before it boils over.
Now, you have two options. First is pop the lid on and leave it on a very gentle simmer for 20mins. Second is to pop the lid on, take it off the heat and leave it somewhere warm(ish) for 1+ hours to infuse. Strain away onion, cloves and bay leaves when done.
Bread Sauce on the Hob
From there, it’s a case of working in your bread to create the sauce.
What bread to use for bread sauce?
Wholemeal/seeded bread doesn’t taste great as a sauce so most types of white bread will do the trick. For the best result you actually want it a little bit stale too. Using bread that’s a couple of days old will gives a better texture and is less likely to dissolve into complete mush.
The only other ingredients you need is nutmeg for some gorgeous flavour, and cream & butter just because why the heck not.
How to make bread sauce on the hob
- Tear your bread into tiny chunks, or pulse into crumbs and gradually stir into your milk until your desired texture.
- Keeping the heat on low, grate in nutmeg and add seasoning to taste.
- Stir through a knob of butter and a few tbsp of cream.
What texture should bread sauce be?
It’s totally down to preference, but generally speaking it should be like thick porridge. Thin enough to pour, but not so thin it can’t hold it’s own on the plate. Thick enough to scoop with a knife, but not so thick you can cut into it. That kinda deal 🤣
Can you freeze bread sauce?
You absolutely can. Just let it cool and pop in an airtight container. To serve, allow it to come to room temperature either in the fridge overnight or on the kitchen top for a few hours. Pop back in the saucepan and gently warm through, using milk to thin out as necessary.
What’s the best way to make bread sauce ahead of time?
I recommend just infusing the milk and tearing the bread, that way everything’s ready to just heat up and mix. You can make it and pop it in the fridge, but just like I mentioned above have some milk on hand to thin out as necessary; bread sauce does thicken as it sits.
What to serve with bread sauce?
If you’re intrigued by this bread sauce recipe, then do check out my other recipes!
Sauces for Meat
Roast Dinner Sides
- Parmesan Roasted Cauliflower
- Goose Fat Roast Potatoes
- Yorkshire Puddings
- Broccoli and Cauliflower Cheese
- Honey Glazed Pigs in Blankets
Alrighty, let’s tuck into this bread sauce recipe shall we?!
How to make Bread Sauce (Full Recipe & Video)
- Large Pot with Lid
- Wooden Spoon
- Jug (for milk)
- Sharp Knife and Chopping Board
- Serving Jug
- 200g / 7oz slightly stale White Bread, torn into very small chunks or pulsed into large crumbs
- 500ml / 2 cups Milk, whole or semi-skimmed
- 1 White Onion, peeled & quartered
- 4 Cloves
- 2 Bay Leaves
- 1/2 Whole Nutmeg, or to preference
- 1 tbsp Butter
- 2-3 tbsp Cream
- generous amounts of Salt and Black Pepper
- Pierce your onion with cloves (see video) and pop in a saucepan with your bay leaves and milk. Bring to a boil and quickly reduce to a simmer before it boils over.
- To infuse, you can either pop on the lid and reduce to a very gentle simmer for 20mins or turn off the heat completely and leave in a warm place for 1-2 hours.
- Once infused, use a Sieve to strain out the onion/cloves and put back on a very low heat. Gradually add your bread, until you have your desired consistency. It's likely you won't need all the breadcrumbs so put them all in at once.
- Grate in your nutmeg and add your seasoning to taste. Stir in your butter and cream. Serve hot!
Quick 1 min demo!
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