Creamy brioche bread sauce

• brioche↗200g g

  torn into pieces

• onion↗1

  peeled and cut in half

• cloves↗10
• whole milk↗600ml ml
• bay leaf↗2
• black peppercorns½ tsp tsp
• thyme↗2

  sprigs

• large garlic cloves↗2

  lightly crushed

• butter↗30g g
• extra-thick double cream↗3 tbsp tbsp
• nutmeg↗grating of

Step-by-step instructions

1. 1

   Place the brioche in a food processor and blend into fine crumbs. Set aside.

2. 2

   Stud the onion with cloves and place it in a pot with milk, bay leaf, black pepper, thyme and garlic. Bring to a boil, then quickly remove from heat and let steep for 30 min to 1 hour. Strain and return the liquid to the pot.

3. 3

   Add the crumbs and butter to the milk and simmer for 5 minutes, stirring constantly until thickened and creamy. Stir in the cream and finely grate a generous amount of nutmeg, then season. Prepare up to three days ahead and store chilled in a covered bowl. Reheat on the stove for 3 minutes or covered in the microwave.