1 onion, leave whole
2 bay leaves
5 black peppercorns
600ml whole milk
8 slices white bread (fresh or stale is fine)
2 Tbsp Rodda’s Cornish clotted cream
A pinch of nutmeg
Step 1: In a pan place the onion, cloves, bay leaves, peppercorns and milk. Bring to a simmer on a medium heat then as soon as it’s simmering take the pan off the heat and let the milk infuse for 30 minutes.
Step 2: Whilst the milk is infusing, place the bread in a food processor and pulse until you get fine breadcrumbs. Set aside.
Step 3: Strain the milk into a bowl (discarding the onion, cloves, bay leaves and peppercorns) then stir though the breadcrumbs and 1 Tbsp of clotted cream.
Step 4: Spoon into a serving dish and sprinkle over the nutmeg and dollop with the remaining Tbsp of clotted cream. (Please note – If you prefer bread sauce hot then microwave for a couple of minutes before adding the clotted cream on top).