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Chunky ciabatta bread sauce with clotted cream

Leave the crusts on the bread for ease and less waste, then add clotted cream for a luxuriously rich sauce to spoon onto your Christmas dinner

  • Prep: 10 mins
    Cook: 5 mins
    plus infusing
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 264
  • Carbohydrates 23
  • Saturated Fat 9
  • Sugar 8
  • Protein 8
  • Fat 15
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 264
  • Carbohydrates 23
  • Saturated Fat 9
  • Sugar 8
  • Protein 8
  • Fat 15
  • Fibre 1
  • Salt 0.6

Ingredients

  • 1 onion, halved
  • 3 whole cloves
  • 1 bay leaf
  • 5 black peppercorns
  • 1l full-fat milk
  • 1 x 270g loaf ciabatta
  • 25g butter
  • 2 tbsp clotted cream
  • pinch of freshly grated nutmeg

Method

  1. Put the onion, cloves, bay leaf, peppercorns and a pinch of salt in a saucepan with the milk. Heat gently until it just comes to the boil, then remove from the heat and leave to infuse for 20 mins.

  2. Put the ciabatta in a food processor and process into chunky crumbs. Strain the milk into a clean pan, discarding the onion and spices. Stir in the ciabatta crumbs and bring to a simmer, then cook gently for 2 mins. Remove from the heat and stir in the butter, cream and nutmeg. Check and adjust the seasoning if necessary.

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