Name: Croissant Bread Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 50g butter, plus extra to serve (optional); 1 small onion, sliced; 400ml whole milk; Large pinch of ground cloves; 2 stale croissants, roughly sliced (about 80g)

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Introduction

Croissant bread sauce is a creamy, comforting accompaniment perfect for turkey and festive meals. This twist on a classic bread sauce uses stale croissants to create a smooth, rich texture that’s both simple and delicious.

A greenish-gray bowl holds a thick, creamy beige porridge with a smooth, slightly lumpy texture. At the center of the porridge sits a melting square of bright yellow butter spreading a glossy sheen around it. Tiny black pepper flakes are sprinkled over the surface, adding contrast to the pale base. A bronze spoon partially rests inside the bowl on the right side, with its handle extending out. The bowl is placed on a soft reddish-brown cloth with a faint texture, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g butter, plus extra to serve (optional)
1 small onion, sliced
400ml whole milk
Large pinch of ground cloves
2 stale croissants, roughly sliced (about 80g)

Instructions

Step 1: Melt the butter in a pan over low-medium heat. Add the sliced onion, cover, and cook for 10 minutes until the onion is softened but not colored.
Step 2: Pour in the milk and add the ground cloves. Simmer gently, uncovered, for 15 minutes, stirring occasionally to combine flavors.
Step 3: Add the croissant pieces to the pan and stir to help them absorb the liquid fully.
Step 4: Transfer the mixture to a food processor and blitz until smooth.
Step 5: Chill the sauce covered in the refrigerator for up to two days.
Step 6: To serve, warm the sauce in a pan over low-medium heat until thickened and heated through. Add a splash of milk if the sauce is too thick.
Step 7: Season to taste and serve hot alongside turkey and trimmings. Optionally, add a knob of butter on top and a grind of black pepper.

Tips & Variations

Use a gentle heat when cooking the onion to avoid browning and keep the sauce delicate in flavor.
If you don’t have stale croissants, toast fresh croissant pieces lightly to help them absorb the milk better.
For a slightly different flavor, experiment with a pinch of nutmeg instead of cloves.
Add fresh herbs like thyme or parsley when warming the sauce for an herby twist.

Storage

Store the croissant bread sauce covered in the refrigerator for up to two days. Reheat gently on the stove over low-medium heat, stirring occasionally. Add a splash of milk to loosen the sauce if it thickens too much when cooled.

How to Serve

A bowl filled with thick, creamy beige mashed potatoes topped with a melting square of yellow butter in the center, sprinkled with black pepper. A bronze spoon rests inside the bowl on the right side. The bowl is placed on a soft orange cloth with a black edge, and part of a white plate with orange sliced sweet potatoes is visible on the right side. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of croissants?

Yes, you can use stale white bread or brioche as alternatives, though croissants give a richer, buttery flavor that complements the sauce well.

Is this sauce suitable to make ahead for a holiday meal?

Absolutely. The sauce can be made up to two days in advance and stored in the fridge. Just reheat gently before serving for best results.