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.
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.