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Homemade Bread Sauce in a jug
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5 from 5 votes

Bread Sauce

Bread sauce is an absolute British classic. Infused with bay leaves & cloves then finished with a cream & butter, this is the type of sauce you could eat by the spoon!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Sauce, Side Dish
Cuisine: British, Roast Dinner, Sunday Roast
Servings: 6
Calories: 159kcal
Cost: £1 / $1


  • Large Pot with Lid
  • Wooden Spoon
  • Jug (for milk)
  • Sharp Knife and Chopping Board
  • Sieve
  • 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!



a) What texture should bread sauce be? - Honestly it is down to preference, but generally speaking you want it like a thick porridge. Something that you can pour, that's still a sauce, but not too runny. Bear in mind it will thicken as it cools, so I recommend heating this through just before needed. 
b) Can you freeze bread sauce? - Yup, just defrost at room temp or overnight in the fridge and warm back up in the hob. Thin out with milk as needed.
c) Make ahead bread sauce - You can either have the milk ready and infused, or make the whole thing and pop in the fridge/freezer until needed. Same as above, as the sauce continues to thicken once it's left the hob just make sure you have milk on hand to thin out as needed.
d) Stale bread for bread sauce - Stale bread gives the sauce more texture, but you can just use fresh bread. A tip to make your bread 'stale' is pop it in the oven at a very low heat until it firms up. 
e) Calories - Based on sharing between 6 people.


Calories: 159kcal | Carbohydrates: 20.7g | Protein: 5.83g | Fat: 5.91g | Saturated Fat: 3.27g | Polyunsaturated Fat: 0.711g | Monounsaturated Fat: 1.507g | Trans Fat: 0.156g | Cholesterol: 16mg | Sodium: 204mg | Potassium: 165mg | Fiber: 0.9g | Sugar: 6.24g | Vitamin A: 550IU | Calcium: 150mg | Iron: 1.3mg