Bread Sauce

1. Cut off the bread crust and if the pieces are large enough save them for toasting, or dispose of them.
2. Slice off the bread crusts, save large pieces for toasting and dispose of the rest.
3. Cut the bread into slices and then into chunks.
4. Using your fingers break the chunks into crumbs or put the bread into a food processor and pulse until an even crumb size is reached.

Bread Sauce

1. Peel the onion and press the cloves into the top, bottom and sides.
2. Put the onion and bay leaf into a saucepan, add the milk, bring to the boil and simmer gently for 5 minutes.
3. Add the breadcrumbs, stir and bring back to the boil.
4. Remove the pan from the heat, cover and leave for 2–24 hours. When cold refrigerate as necessary.
5. Before serving the sauce, add the butter, salt, pepper and nutmeg if used.
6. Stir in a little extra milk as needed to reach preferred consistency.
7. Re-heat gently for 5 minutes.
8. Stir the bread sauce and pour it into the serving dish without the onion.