Recipes
Recipes

Bread sauce boule

Creamy sourdough bread sauce flavoured with earthy nutmeg and thyme – set in a hollowed-out loaf!

Creamy sourdough bread sauce flavoured with earthy nutmeg and thyme – set in a hollowed-out loaf!

Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 8

Cooking Time

Price: 33p per serving

Nutritional Information

Each 91g serving contains

Energy
743kj
177kcal
9%
Fat
11.8g
Med
17%
Saturates
7.2g
Med
36%
Sugars
3.6g
Low
4%
Salt
0.34g
Med
6%
of your reference intake.
Typical energy values per 100g:
816kJ/195kcal

Ingredients

500ml whole milk

1 medium white onion, quartered

5 cloves

1 bay leaf

1 clove garlic, bashed

3 sprigs thyme, leaves only, plus extra sprigs to garnish

½tsp black peppercorns

½tsp ground nutmeg

400g Extra Special Sourdough Boule, about 3 days old

50g unsalted butter

4tbsp double cream

Method

1
Put the milk, onion, cloves, bay leaf, garlic, thyme leaves, peppercorns and nutmeg in a large pan. Simmer over a medium heat for 20 mins. Strain the liquid and return to the pan, discarding the flavourings.
2
Meanwhile, slice the top off the centre of the sourdough boule. Hollow out the loaf by scooping out the soft bread from the centre, leaving an edge of about 5cm all round.
3
Pulse 120g of the removed bread in a food processor until a coarse crumb. (Any leftover bread can be saved to make breadcrumbs for another dish.)
4
Add the breadcrumbs to the strained milk and simmer for 3-4 mins until heated through. Stir in the butter and cream and remove from the heat.
5
Tip the bread sauce into the hollowed-out boule and sprinkle over a little more of the nutmeg and extra sprigs of thyme. Serve immediately.