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Brown bread sauce recipe

Brown bread sauce recipe

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Give yourself a generous helping of this delicious bread sauce recipe using fresh brown breadcrumbs. It gives it a lovely nutty flavour and is equally as good as the classic version. See method

  • Serves 8
  • 20 mins to cook, plus 1 hr infusing
  • 200 calories / serving
  • Freezable
  • Vegetarian


  • 1 small onion, halved
  • 6 cloves
  • 500ml milk
  • 6 black peppercorns
  • 2 fresh bay leaves
  • 100g fresh white breadcrumbs
  • 50g (2oz) fresh brown breadcrumbs
  • 100ml (3 1/2fl oz) double cream
  • 50g butter
  • nutmeg, freshly grated
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    8g 41%
  • Sugars

    4g 5%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 16.5g Protein 4.6g Fibre 1.3g


  1. Stud the onion halves with the cloves. Put them in a saucepan with the milk, peppercorns and bay leaves. Bring to the boil, then simmer for 5 minutes. Remove from the heat and set aside to infuse for an hour or so.
  2. Strain the milk into a pan and discard the onion, peppercorns and bay leaves. Add the breadcrumbs and the cream and simmer over a low heat for 5 minutes or until thickened.
  3. Just before serving, stir in the butter, nutmeg and a little seasoning to taste.

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