Chunky ciabatta bread sauce with clotted cream

Chunky ciabatta bread sauce with clotted cream

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

  • plus infusing
  • Serves 8
  • Easy

Nutrition per serving

  • Calories 264
  • Carbohydrates 23
  • Saturated Fat 9
  • Sugar 8
  • Protein 8
  • Fat 15
  • Fiber 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.