Best-ever bread sauce recipe

Method

1. Put the milk in a saucepan over a low heat with 30g butter, onion, bay leaves, peppercorns and cloves. Just as the milk is beginning to simmer gently, remove from the heat and set aside to infuse for 1 hr.
2. Strain the milk through a sieve into a clean saucepan, discarding the solids left behind in the sieve. Add the breadcrumbs and bubble gently, stirring, over a medium heat for 3-4 mins until creamy and thickened a little. Add the nutmeg; season to taste.
3. If making ahead, pour the sauce into a freezer-safe container and sit a piece of baking paper (or clingfilm) directly on the surface so a skin doesn’t form. Leave to cool completely before freezing.
4. To serve, add enough oil to a small frying or saucepan to come 1cm up the side and heat over a medium heat until the surface of the pan shimmers and a piece of shallot shimmers immediately when dropped in. Fry the shallots in batches for 1-2 mins, stirring occasionally with a slotted spoon, until dark golden brown. Transfer to kitchen paper to drain and crisp up.
5. Stir the cream through the hot bread sauce, loosening with an extra splash of milk or cream if you prefer. Transfer to a serving bowl, drizzle with the melted butter, if using, then top with the crispy shallots.

• See more Christmas sauces

• Tip

  Freeze for up to 3 months; defrost overnight in the fridge or for a few hours at room temperature. Heat through gently in a pan, or in a microwave in bursts until piping hot. Alternatively, keep in the fridge for 2-3 days.