Ingredients
The following ingredients have 10 Servings
- 200g stale French stick
- 700ml/1¼ pints whole milk
- 1 small onion , peeled and studded with 6 cloves
- 1 bay leaf
- generous knob of butter
- pinch of ground allspice
- 3 tbsp double cream , plus extra to serve
Instruction
- Shave the light brown crust from the outside of the French stick with a bread knife and discard it. Cut the bready centre into cubes, about 5cm across.
- In a saucepan, bring the milk, onion, bay leaf, butter, allspice and 3 tbsp of cream to the boil, reduce the heat then add the diced bread.
- Gently simmer, uncovered, for 5 minutes. Add a little salt and freshly ground black pepper, then allow to cool and remove the onion and bay leaf. The sauce can be refrigerated in a covered container overnight.
- To serve, warm through gently in a pan, adding extra double cream to give a light, creamy consistency. Grind over some black pepper and serve.
