Our twist on a standard bread sauce. Toasting the bread adds a whack of flavour, as does browning the butter. You can use either brown or white sliced bread.
Toasting the bread prior to cooking it down into bread sauce adds a wonderfully nutty flavour, a delicious addition to your Christmas lunch.
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Yields:
8 serving(s)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
158
Ingredients
200g
sliced bread, we used white
60g
butter
1
small onion or 2 shallots, finely chopped
500ml
full-fat milk
25ml
double cream (optional)
1/2tsp.
ground nutmeg, plus extra to sprinkle
Directions
Step 1Toast the bread well and set aside to cool. Meanwhile, melt 15g butter in a medium pan over low heat. Add the onion/shallots and cook for 10min, until softened (add a splash of water if the onion/shallots are browning).
Step 2Meanwhile, in a small pan over medium heat, melt the remaining butter, swirling the pan occasionally, until the butter turns a golden colour and smells toasty. Remove from heat and set aside until needed.
Step 3Whizz the toast in a food processor to make fine crumbs. Add the milk to the onion/shallots pan and heat until steaming. Stir in the breadcrumbs and cook, stirring occasionally, until thickened. Remove from heat, stir in most of the brown butter, the nutmeg, plenty of seasoning and the cream, if using.
Step 4Transfer to a warm serving dish, sprinkle over a little extra nutmeg and drizzle over the remaining brown butter. Serve.
Get ahead
Prepare to end of step 3 up to a day ahead, but don’t make or add the brown butter. Pour sauce into a container and lay baking parchment or clingfilm on the surface. Cover and chill. Alternatively, freeze for up to a month. To serve, defrost overnight in fridge (if frozen). Make brown butter and warm sauce through in a pan, loosening with extra milk, if needed. Complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
