Bread sauce with flaked almonds and caramelised shallots

• whole milk↗750ml ml
• butter↗45g g
• bay leaf↗1
• black peppercorns6
• thyme sprig↗1
• small garlic cloves↗2

  pressed

• shallots↗4

  peeled and halved

• almond slices↗50g g

  toasted

• white breadcrumbs↗150g g
• sunflower oil↗1 tsp tsp
• cream↗2 tbsp tbsp
• nutmeg↗grating of

  for serving (optional)

Step-by-step instructions

1. 1

   Pour the milk, 25 g of butter, the bay leaf, peppercorns, thyme sprig, garlic and shallots into a saucepan. Bring to a gentle boil over low heat and simmer for 20 minutes, stirring occasionally so the milk does not scorch.

2. 2

   Meanwhile, melt the remaining butter in a small pan over low heat and cook for 8‑10 minutes until it turns a nut‑brown colour. Remove the pan from the heat.

3. 3

   Remove the shallots from the milk using a slotted spoon and transfer them to a paper towel to drain excess liquid. Let them cool. Strain the milk, discarding the solids, and return it to the saucepan.

4. 4

   Place all but a few almond slices in a blender and blend to a fine consistency. Add them to the milk saucepan together with the white breadcrumbs.

5. 5

   Thinly slice the cooled shallots. Add them and the oil to the saucepan with the nut‑brown butter and sauté over medium‑low heat for 20‑25 minutes until the shallots caramelise. Remove from heat and spoon aside everything except 1 tbsp into the milk mixture.

6. 6

   Simmer the milk mixture over medium heat for 3‑4 minutes, stirring frequently. Add the cream, then transfer to a serving bowl. It can be stored, covered, in the refrigerator for up to three days. Season with grated nutmeg if using. Place the reserved shallots on top and sprinkle with the remaining almonds.