Creamy brioche bread sauce

Make this classic turkey accompaniment up to three days in advance to help get your Christmas off to a stress-free start

  • Prep:10 mins
    Cook:10 mins
    plus infusing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 243
  • fat 18g
  • saturates 11g
  • carbs 15g
  • sugars 6g
  • fibre 1g
  • protein 6g
  • salt 0.5g


  • 200g brioche, torn into pieces
  • 1 onion, peeled and halved
  • 10 cloves
  • 600ml whole milk
  • 2 bay leaves
  • ½ tsp black peppercorns
  • 2 thyme sprigs
  • 2 large garlic cloves, lightly bashed
  • 30g butter
  • 3 tbsp extra-thick double cream
  • grating of nutmeg


  1. Put the brioche into a food processor and blitz to fine breadcrumbs. Set aside.

  2. Stud the onion with the cloves and put in a saucepan with the milk, bay, peppercorns, thyme and garlic. Bring to the boil, then quickly remove from the heat and set aside for 30 mins-1 hr to infuse. Strain and return the liquid to the pan.

  3. Add the breadcrumbs and butter to the milk and simmer for 5 mins, stirring continuously until thickened and creamy. Stir through the cream and finely grate in a generous amount of nutmeg, then season. Make up to three days in advance and keep chilled in a covered bowl. Reheat on the hob or for 3 mins, or covered in the microwave.

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