I love finding new twists of traditional recipes and this Croissant bread sauce recipe adds a wonderful, buttery element to the sauce - and it uses up leftover croissants! Perfect.
3-4 croissants (stale is fine!)
1 white onion
1/2 tsp thyme
1/4 tsp ground clove
salt & pepper
In a saucepan, add the milk, thyme, roughly chopped onion, ground cloves, salt & plenty of black pepper (either whole peppercorns or ground). Place on a medium heat and leave to come up to the boil. As soon as it has begun to boil, take from the heat and leave for the flavours to infuse in the milk for 15-30 minutes.
Strain out the onion etc, leaving the milk in a bowl. In a food processor, blitz the croissants until they are crumbs and stir these into the milk.
You can make this the day before and leave in the fridge at this stage. To serve, pop the mixture into a saucepan and over a gentle heat, reheat the mixture. Add some cream to loosen the mixture as it may have thickened as it cooled. Give it a taste and add some salt if it needs it. You can also add a small squeeze of lemon to ‘brighten’ the taste if you want to.