Bread Sauce Recipes

BEAUTIFUL BREAD SAUCE

Steps:

• Peel the onion, leaving it whole, then spike it with the cloves.
• Put the spiked onion into a medium saucepan with the bay leaves, milk and a few pinches of sea salt and black pepper. Finely grate in a few scrapings of nutmeg.
• Place the pan on a high heat and bring to the boil - keep a close eye on it as milk comes to the boil very suddenly. Reduce to a low heat and simmer very gently for 5 minutes to let the flavours infuse. Remove from the heat and leave to stand for 15 minutes.
• Meanwhile, cut the crusts off of the ciabatta loaves. Tear 1½ loaves into chunks and pulse them in a food processor until you have coarse breadcrumbs.
• Strain the milk through a sieve into a jug, discarding everything left behind in the sieve.
• Return the milk to the pan and bring back to the boil over a high heat. Reduce to a medium heat and simmer, gradually stirring in the breadcrumbs until you've used them all up.
• Add the butter and cream to the pan, stir well, then have a taste and season with a little more salt and pepper, if needed.
• Have a look at the sauce - you want it to be the perfect consistency for you. If it's too runny, blitz the remaining ciabatta and add some more breadcrumbs, if it's a little thick, add more milk. Transfer to a jug or bowl and serve.
• If you're making this for another day, you want the consistency to be a little looser than you'd like as it will thicken as it sits, so add a bit more milk. When you're happy with the consistency, spoon into a bowl and leave to cool. Once cool, cover the bowl with cling film and place in the fridge until Christmas Day.

BREAD SAUCE

Steps:

• Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

BREAD PUDDING WITH SAUCE

Steps:

• In a large bowl, whisk eggs, milk, sugar, butter, cinnamon and salt. Gently fold in bread cubes and raisins if desired. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan over medium heat, melt butter; stir in brown sugar and apple juice. Cook and stir until sugar is dissolved. Remove from the heat; stir in extracts. Serve warm with bread pudding. Refrigerate leftovers.

BREAD DIPPING OIL

Steps:

• Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

EASY TRADITIONAL BREAD SAUCE

Steps:

• Gather the ingredients.
• Place the semi-skimmed milk, double cream onion, and bay leaf into a large saucepan.
• Bring to the boil taking care the mixture does not boil over.
• Turn the heat off and leave the pan and cream to stand for about 10 minutes to cool and for the flavors to gently infuse.
• Remove the onion from the pan and keep to one side (read below why you would want to keep the onion.)
• Add the breadcrumbs, to the pan, stir with a wooden spoon until the mixture thickens and becomes smoother (you do not want the sauce to be completely smooth, it should still have the texture of the bread.)
• Add the butter to the pan and stir, season with salt and black pepper to taste and serve. If not using straight away, then cover the sauce with clingfilm (plastic wrap) until required or leave to one side to cool, then freeze.
• Enjoy.

ENGLISH BREAD SAUCE

Steps:

• Stud onion with cloves (stick them into the outside of the onion) and place in saucepan with the bay leaf and milk.
• Bring to a boil, slowly, over medium heat; remove from heat, cover, and let flavors infuse for about 10 minutes.
• Remove the bay leaf and onion.
• Add breadcrumbs, return to heat, cover, and let simmer 10 to 15 minutes, stirring occasionally.
• Stir in the butter and half and half; serve.

APPLESAUCE BREAD

Steps:

• In a large bowl, cream butter and sugar. Add the egg and applesauce; mix well. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Stir into creamed mixture just until moistened. Fold in raisins and nuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BREAD SAUCE

Steps:

• Put the onion, milk, herb bouquet and salt and pepper to taste in a saucepan. Simmer gently without boiling over for 20 minutes.
• Remove the onion and the herb bouquet. Add the breadcrumbs and nutmeg and cook over very low heat until the sauce is fairly firm. If too thick add more milk, if too thin, add more breadcrumbs. Off heat, stir in the butter and serve the sauce in a heated gravy boat. Sprinkle with Cayenne and parsley.

GARLIC DIPPING SAUCE FOR BREAD

Steps:

• Put all ingredients in a bowl or jar and serve within a 1/2 hour.
• This can also be refrigerated.
• Refrigerate after using.
• If you purchase a good olive oil, it will solidify in the fridge.
• Just let it thaw for a few minutes at room temperature.