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
200 g sliced bread, we used white
60 g butter
1 small onion or 2 shallots, finely chopped
500 ml full-fat milk
25 ml double cream (optional)
1/2 tsp. 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.
Per serving:
Calories: 158
Protein: 5g
Total fat: 9g
Saturates: 5g
Carbs: 14g
Total sugars: 4g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
