Baked Bread Sauce

by Flora Shedden, featured in Winter In The Highlands

Published by Quadrille

Print me

Introduction

I love bread sauce the most. I have a recipe for a more traditional bread sauce in my first book, Supper, served with lots of brown butter and sprouts, if you are inclined. But this recipe is brilliant for the organised folk. It can be made ahead and stored in the refrigerator before baking for up to 2 days, or in the freezer for up to a month. Defrost thoroughly overnight and bring to room temperature for 30 minutes before cooking as normal. The end result has a lovely golden top and delicious soft stodgy bread sauce underneath.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Winter In The Highlands

Image of Flora Shedden's Baked Bread Sauce — Photo by Laura Edwards

Ingredients

Serves: 6-8

Metric U.S.

35 grams butter (plus extra for greasing)
1 banana shallot (thinly sliced)
1 small white onion (thinly sliced)
750 grams full fat milk
4 whole cloves
2 bay leaves
½ teaspoon black peppercorns (plus extra freshly ground black pepper as needed)
½ teaspoon sea salt (plus extra as needed)
2 sprigs fresh rosemary
½ nutmeg (plus extra to garnish)
200 grams sourdough bread
olive oil (for drizzling)

1¼ ounces butter (plus extra for greasing)
1 banana shallot (thinly sliced)
1 small white onion (thinly sliced)
11 pounds 10 ounces whole milk
4 whole cloves
2 bay leaves
½ teaspoon black peppercorns (plus extra freshly ground black pepper as needed)
½ teaspoon sea salt (plus extra as needed)
2 sprigs fresh rosemary
½ nutmeg (plus extra to garnish)
7 ounces sourdough bread
olive oil (for drizzling)

Method

Baked Bread Sauce is a guest recipe by Flora Shedden so we are not able to answer questions regarding this recipe

Put 25 g (1 oz) of the butter, the shallot and onion into a saucepan over a medium-low heat and cook until the shallot and onion have softened and begun to caramelise.
Pour over the milk, then add the cloves, bay leaves, peppercorns, salt and rosemary. Finely grate in the nutmeg. Bring the mix to the boil, being careful not to spill it, then remove from the heat. Leave to cool and infuse.
Preheat the oven to 200°C fan (425°F) and grease a 20 x 28 cm (8 x 11 inch) traditional enamel pie dish with some butter.
Tear the bread into small chunks (alternatively, you can pulse this in a food processor) and place it in the prepared tin.
When the milk mix has cooled, strain it and pour over the bread. Pick through the onions to remove the peppercorns, bay leaves and cloves, then spoon the onions evenly over the top of the bread. Add the sprig of rosemary on top, then cut the remaining butter into little matchsticks and arrange over the top as well. Season with salt and pepper, then add a drizzle of olive oil and some more finely grated nutmeg.
Bake in the oven for 20 minutes, or until golden and crisp on top but still soft in the middle.

Put 25 g (1 oz) of the butter, the shallot and onion into a saucepan over a medium-low heat and cook until the shallot and onion have softened and begun to caramelise.
Pour over the milk, then add the cloves, bay leaves, peppercorns, salt and rosemary. Finely grate in the nutmeg. Bring the mix to the boil, being careful not to spill it, then remove from the heat. Leave to cool and infuse.
Preheat the oven to 200°C fan (425°F) and grease a 20 x 28 cm (8 x 11 inch) traditional enamel pie dish with some butter.
Tear the bread into small chunks (alternatively, you can pulse this in a food processor) and place it in the prepared tin.
When the milk mix has cooled, strain it and pour over the bread. Pick through the onions to remove the peppercorns, bay leaves and cloves, then spoon the onions evenly over the top of the bread. Add the sprig of rosemary on top, then cut the remaining butter into little matchsticks and arrange over the top as well. Season with salt and pepper, then add a drizzle of olive oil and some more finely grated nutmeg.
Bake in the oven for 20 minutes, or until golden and crisp on top but still soft in the middle.