Bread Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

You can make your bread sauce several days beforehand and store it in a covered container in the fridge, stirring in the cream when you reheat it.


  • 1 onion
  • 4-6 cloves
  • 1 bay leaf
  • 1 pt (500 ml) milk
  • 3-4 (75-100 g) fresh white breadcrumbs
  • 2 oz (50 g) butter
  • 2-3 gratings of a whole nutmeg
  • salt, black pepper
  • a little cream or top of the milk


Peel the onion and stick the cloves into it. Put the onion, bay leaf and milk in a pan and bring to the boil. Remove from heat, cover pan and leave for 20-30 minutes. Add the breadcrumbs and butter. Cook the sauce uncovered, over the lowest possible heat (I use an asbestos mat) for 15-20 minutes and then remove the onion and bay leaf. Season to taste with nutmeg, salt, and freshly ground black pepper. Stir in a little cream before serving.