Per serving:
- Calories: 176
- Protein: 7g
- Total fat: 8g
- Saturates: 4g
- Carbs: 19g
- Total sugars: 7g
- Fibre: 1g
Croissant Bread Sauce
Indulgent, fun to make, too good to miss out on. This works best with day-old, stale croissants.
Using croissants instead of bread creates a deliciously rich and buttery result to our bread sauce this year. A perfect side dish alongside your turkey or vegetarian centre piece!
NB Cooking notes: plus infusing
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Ingredients
- 1/2 onion
- 6 whole cloves
- 800 ml semi-skimmed milk
- 1 bay leaf
- 2 thyme sprigs, plus extra leaves to garnish
- 6 stale croissants, about 260g, roughly chopped
Directions
- Step 1Stud the onion ½ with cloves and pop into a medium pan. Pour in the milk and add the bay leaf and thyme sprigs. Bring to the boil over medium heat. Remove from heat and leave to infuse for 30min.
- Step 2Scoop out onion and bay leaves (leave thyme). Return pan to low heat, add chopped croissants and stir to amalgamate. Cook, stirring, until mushy and combined. Remove thyme sprig, and whizz until smooth (if you like) with a stick blender or blender. Return to pan and check seasoning.
- Step 3Reheat sauce, if needed, and transfer to a warmed bowl. Serve garnished with a little extra thyme.
Get ahead:
Prepare to end of step 2 up to a day ahead. Pour into a container and lay clingfilm on surface. Cover and chill. Alternatively, freeze for up to 1 month. To serve, defrost overnight in fridge (if frozen), then warm through in a pan, loosening with extra milk, if needed.
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