Push three cloves into each onion and put in a pan with the milk and bay leaves.
Step 2
Season and then bring to the boil. Take off heat, cover and infuse for 30mins - 2hrs.
Step 3
Strain the milk into a pan and stir in breadcrumbs on a low heat. Bring to the boil whilst stirring.
Step 4
Simmer for 5 min and stir in butter.
Step 5
Prepare ahead. Put into an airtight container at the end of step one. Press a damp piece of greaseproof on the surface to prevent a skin forming. Cool and chill if not serving straight away for up to two days.
Step 6
To serve. Reheat the bread sauce very slowly and stir in 125g (4oz) butter, 2tsp freshly grated nutmeg, seasoning and 4tbsp crème fraiche. Spoon into warm serving dish, grate over a little more nutmeg and keep warm.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
