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Traditional British bread sauce in a ceramic bowl, made with creamy breadcrumbs and served with a clove-studded onion and bay leaves.
Jane at Brit & Skillet

Traditional British Bread Sauce

A traditional British bread sauce made with milk infused with onion, cloves and bay leaves, then thickened with fresh breadcrumbs. Creamy, gently spiced and perfect alongside roast turkey or chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Infusing Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Side Dish
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups whole milk 960 ml
  • 1 medium yellow onion peeled
  • 8 whole cloves
  • 2 bay leaves
  • 6 oz slightly stale white bread, crusts removed and made into coarse breadcrumbs 170 g (about 3½–4 cups, loosely packed)
  • 2 tbsp unsalted butter 28 g
  • 1/4 cup heavy cream, optional 60 ml
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • Small pinch ground nutmeg

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Food processor or box grater, optional
  • Serving bowl

Method
 

Prepare the onion.
  1. Push the whole cloves into the peeled onion. This makes the cloves easy to remove after the milk has infused.
Infuse the milk.
  1. Place the clove-studded onion, milk and bay leaves in a medium saucepan. Warm gently over medium-low heat until the milk is steaming and small bubbles begin appearing around the edge. Do not allow it to boil.
Let the flavors develop.
  1. Remove the saucepan from the heat, cover and leave the milk to infuse for 30 minutes.
Remove the aromatics.
  1. Remove the onion, cloves and bay leaves from the milk. Return the saucepan to low heat.
Add the breadcrumbs.
  1. Gradually stir the fresh breadcrumbs into the warm milk. Cook gently for about 10–15 minutes, stirring frequently, until the breadcrumbs soften and the sauce becomes thick and creamy.
Finish the sauce.
  1. Stir in the butter and, if using, the heavy cream. Season with salt, black pepper and a small pinch of nutmeg.
Adjust the consistency.
  1. If the sauce becomes too thick, stir in a splash of warm milk. It should be thick enough to spoon onto the plate but remain soft and creamy.
Serve.
  1. Transfer to a serving bowl and serve warm alongside roast turkey, roast chicken or a traditional British Christmas dinner.

Notes

Brit & Skillet Tip: Don’t rush the milk infusion. Giving the onion, cloves and bay leaves a full 30 minutes to flavor the warm milk is what turns a very simple breadcrumb sauce into proper British bread sauce.
Breadcrumbs: Slightly stale white bread works particularly well. Coarse fresh breadcrumbs give bread sauce a better texture than very fine dried breadcrumbs.
Consistency: Bread sauce thickens as it stands. Add a splash of warm milk if necessary before serving.
Make ahead: Prepare the sauce, cool promptly and refrigerate in a covered container for up to 2 days. Reheat gently on the stovetop, stirring frequently and adding a little milk as needed.
Storage: Refrigerate leftovers within 2 hours and use within 3–4 days.
Freezing: Cool completely before freezing in an airtight container. Thaw overnight in the refrigerator and reheat gently, adding milk to restore the creamy consistency.