Gluten-Free Bread Sauce

This Gluten-Free Bread Sauce is a quintessentially british classic accompaniment to a roast dinner. Made with your favourite loaf of gluten-free bread.

Prep Time25

Infusing Time2

Total Time2 25

Course: Side Dish

Cuisine: British

Servings: people

Calories: 122kcal

Author: Georgina Hartley

Ingredients

600 ml milk
1 medium sized white onion
6 whole cloves
2 fresh bay leaves
½ teaspoon whole black peppercorns
⅛ teaspoon freshly grated nutmeg
100 g gluten-free white bread
½ teaspoon sea salt
40 g double cream
20 g unsalted butter

Metric - US Customary

Instructions

Slice the gluten-free bread and leave on a wire rack overnight to stale and dry out a little.
The next day, prepare the milk for infusing by pouring into a medium sized saucepan. Stud the onion with the whole cloves and add into the milk, along with the peppercorns, nutmeg and bay leaves.
Bring to a heat just below a boil then remove from the heat and allow to rest for at least 2 hours.
Strain the milk, discarding the aromatics, and pour into a large saucepan.
Tear the staled bread roughly and add into the milk with the salt.
Turn on the heat and cook for at a gentle simmer for 15 minutes, stirring every so often, until thick.
Remove from the heat. Stir in the double cream and butter then serve.

Video

Notes

Use your favourite artisan loaf of gluten-free white bread. A bog standard sliced cardboardy gluten-free bread isn’t good here. Try and find a bakery style loaf or make your own if you like. This Gluten-Free White Sandwich Loaf or this Gluten-Free Artisan Sourdough Bread work very well here.
A staled loaf of bread absorbs flavours and liquid better which is why you leave it out overnight. Leftover bread is perfect for this recipe.

Vegan and dairy-free version

Swap the whole milk for almond milk or cashew milk.
Swap the butter for plant based butter.
Swap the double cream for cashew cream.

Make ahead: You can make up to 3 days ahead and store in the fridge in an airtight container until needed. As the sauce cools and chills it does thicken even more to a more firmer texture.

Freeze: Make the whole recipe then allow to cool completely. Store in an airtight container and freeze for up to 2 months. Allow to defrost overnight in the fridge and re-heat in a saucepan.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of bread sauce, assuming you are serving 8.

Nutrition