English Bread Sauce Recipes

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

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.

TRADITIONAL BREAD SAUCE

Steps:

• Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.
• Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.

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.

TRADITIONAL ENGLISH PARSLEY SAUCE

Steps:

• Gather the ingredients.
• In a medium-sized saucepan, melt the butter over medium heat.
• Stir in the flour and mustard (if using).
• Stir thoroughly to form a thick paste.
• Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn. This will cook off the taste of raw flour in the finished sauce.
• Gradually whisk in the milk.
• Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
• Add the fresh parsley and stir well.
• Season with a good pinch of sea salt and a few black pepper grinds. Taste and add more as needed.
• Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming. If a slight skin does form, whisk thoroughly over heat, and it should disappear.
• Serve and enjoy.

BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
• Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

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.

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.