Using croissants instead of bread creates a deliciously rich and buttery result to our bread sauce this year. A perfect side dish alongside your turkey or vegetarian centre piece!
NB Cooking notes: plus infusing
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Makes: 8 servings
Prep Time: 0 hours 20 mins
Cook Time: 0 hours 15 mins
Total Time: 0 hours 35 mins
whole cloves
semi-skimmed milk
bay leaf
thyme sprigs, plus extra leaves to garnish
stale croissants, about 260g, roughly chopped
- Stud the onion ½ with cloves and pop into a medium pan. Pour in the milk and add the bay leaf and thyme sprigs. Bring to the boil over medium heat. Remove from heat and leave to infuse for 30min.
- Scoop out onion and bay leaves (leave thyme). Return pan to low heat, add chopped croissants and stir to amalgamate. Cook, stirring, until mushy and combined. Remove thyme sprig, and whizz until smooth (if you like) with a stick blender or blender. Return to pan and check seasoning.
- Reheat sauce, if needed, and transfer to a warmed bowl. Serve garnished with a little extra thyme.
Get ahead:
Prepare to end of step 2 up to a day ahead. Pour into a container and lay clingfilm on surface. Cover and chill. Alternatively, freeze for up to 1 month. To serve, defrost overnight in fridge (if frozen), then warm through in a pan, loosening with extra milk, if needed.
Per serving:
- Calories: 176
- Protein: 7g
- Total fat: 8g
- Saturates: 4g
- Carbs: 19g
- Total sugars: 7g
- Fibre: 1g
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Croissant Bread Sauce - goodhousekeeping.com
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