Toasted Bread Sauce Recipe

Introduction

Toasted bread sauce is a classic British condiment that adds a warm, creamy touch to roast dinners. Made by simmering bread, milk, and aromatics, it’s comfort in a bowl and a perfect way to use up stale bread.

Ingredients

• 4 slices of white bread, crusts removed
• 2 cups milk
• 1 small onion, peeled
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg

Instructions

1. Step 1: Toast the bread slices lightly until golden brown, then break them into small pieces.
2. Step 2: Pour the milk into a saucepan and add the onion, butter, and nutmeg. Bring to a gentle simmer over medium heat.
3. Step 3: Add the toasted bread pieces to the milk mixture. Let it simmer gently for about 10 minutes, stirring occasionally.
4. Step 4: Remove the onion and blend the mixture until smooth using a hand blender or food processor.
5. Step 5: Adjust seasoning with salt and pepper if desired, then serve warm alongside roasted meats.

Tips & Variations

• For extra flavor, stud the onion with cloves before simmering and remove before blending.
• Use slightly stale bread for a richer texture and to reduce waste.
• Add a splash of cream for a silkier sauce.
• Replace nutmeg with a pinch of mace or white pepper for a different aromatic twist.

Storage

Store leftover bread sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture. Avoid boiling during reheating to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, white bread is traditional, but you can substitute with brioche or other soft breads. Avoid very dense or whole grain breads as they change the texture.

Is bread sauce gluten-free?

Traditional bread sauce contains gluten due to the bread. For a gluten-free version, use gluten-free bread or substitute with a gluten-free thickener like rice flour.

Toasted Bread Sauce Recipe

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★★★★★

4.9 from 50 reviews

A classic British toasted bread sauce that is creamy and flavorful, made by simmering bread with milk, onion, butter, and nutmeg to create a comforting condiment perfect for roasted meats, especially poultry.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Ingredients

• 4 slices of day-old white bread, crusts removed and toasted
• 2 cups whole milk
• 1 small onion, peeled and studded with 2 cloves
• 2 tablespoons unsalted butter
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the onion: Peel the onion and stud it with the cloves by gently pushing the cloves into the surface of the onion. This adds flavor to the milk during simmering.
2. Simmer the milk mixture: In a saucepan, combine the milk, studded onion, and butter. Heat gently over medium-low heat and bring to a very gentle simmer. Let it simmer for about 10 minutes to infuse the flavors from the onion and cloves into the milk.
3. Add the toasted bread: Tear the toasted bread into small pieces and add it to the simmering milk. Stir gently and cook for about 5 minutes, until the bread softens and absorbs the milk, turning into a thickened sauce.
4. Remove solids and blend: Remove the studded onion and discard. Transfer the mixture to a blender or use an immersion blender to blend until smooth and creamy. Be careful to blend gradually to avoid splashing.
5. Season and finish: Return the smooth sauce to the saucepan. Stir in the freshly grated nutmeg and season with salt and black pepper to taste. Warm through gently over low heat but do not boil. Serve warm as a traditional accompaniment for roast poultry like turkey or chicken.

Notes

• You can use milk alternatives, but whole milk gives the creamiest texture.
• A pinch of white pepper can be used instead of black pepper for a milder flavor.
• For a thicker sauce, use slightly more bread or reduce the amount of milk.
• This sauce is best served fresh but can be gently reheated with a splash of milk if needed.

Keywords: toasted bread sauce, bread sauce, British sauce, roast poultry sauce, traditional sauce