About this recipe:I made this version of bread sauce for the first time this Christmas and it was a success. Very little was left after the traditional Christmas lunch and the sauce will compliment a Sunday roast of chicken.
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Method Prep:10min › Cook:25min › Ready in:35min
Pour the milk into a saucepan. Cut the onion half into quarters, stud with the cloves and place in the saucepan. Add the star anise and bay leaves and bring the milk up to boiling point then reduce the heat to a simmer for 15 to 20 minutes. Remove from the heat to let the flavours infuse while you make the breadcrumbs.
Preheat the oven to 120 C / Gas 1/2.
Bake the bread slices in the preheated oven for about 20 minutes, or until the bread is completely dry. When the bread is thoroughly dry, remove from the oven and crumble the slices into a blender. Blitz to create coarse breadcrumbs.
Remove the onion, cloves, bay leaves and star anise from the milk and bring the saucepan up to a simmer over a medium heat adding the butter and a little nutmeg. Slowly add the breadcrumbs to the milk whisking constantly until the sauce thickens to your liking. Add seasoning as required. Serve hot and enjoy with your roast.