Traditional bread sauce made with onion, cloves, milk, and breadcrumbs—creamy, comforting, and the perfect old-school side for roast turkey.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those dishes that just didn’t make sense until you tried it? For me, that was bread sauce. I mean—sauce, made from bread? It sounded like something my grandma might’ve thrown together during a rationing year. But then came Christmas dinner at my aunt’s house. She ladled this pale, creamy sauce onto the turkey, and I gave her the side-eye like, “Really? That’s the move?” I took a bite though, and suddenly I got it. The cloves, the nutmeg, that milky softness—comfort in liquid form.
Now, here’s the thing—I wasn’t instantly obsessed. The first time I tried making it myself, I managed to scorch the milk (don’t walk away, folks, lesson learned). The second try, it was too thick, basically paste. But the third time? Ohhh, that was it. My husband dunked his roast potatoes in it like gravy, my kid asked for seconds, and suddenly this old British recipe wasn’t just a “quirky tradition” anymore—it was ours.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Traditional Bread Sauce Recipe?
Traditional bread sauce isn’t flashy. It’s not the roast beef centerpiece or the triple-chocolate yule log. It’s more like the quiet cousin at the party who ends up telling the funniest story later. This sauce is creamy but not heavy, spiced but not weirdly sweet, and it clings to turkey and chicken in a way gravy never quite does. Some people don’t get it at first, and that’s fair. But when you do, you’ll start wondering how you ever ate holiday poultry without it. And let’s be real—it’s cheap to make, uses up stale bread, and feels like a little edible hug.
Ingredient Notes:
Let’s be honest—traditional bread sauce is simple, but the devil’s in the details.
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Onion + cloves – You stud the onion with cloves like it’s a tiny, spiky Christmas ornament. It looks odd but it’s classic, and the flavor payoff is worth it.
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Mace + nutmeg – I used to think these spices were optional. Nope. They’re subtle, but without them, the sauce tastes like… warm milk with bread.
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Bay leaf + peppercorns – Quiet background singers. You don’t taste them straight, but if you leave them out, something’s just “off.”
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Milk – Please, use whole milk. Semi-skim feels like making hot chocolate with water.
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Breadcrumbs – The staler, the better. My gran literally saved odds and ends of bread in a tin just for this sauce. Fresh bread makes it gummy.
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Butter + cream – Some people skip them. I never do. Life’s short, right?
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Salt + pepper – If you forget these, the whole thing tastes bland. I did that once. Never again.
How To Make Traditional Bread Sauce?
Here’s how I make my traditional bread sauce without (usually) messing it up:
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Infuse the milk. Stick your cloves, onion, mace, nutmeg, bay leaf, and peppercorns into the milk. Heat it gently until it just shivers at the edges. Don’t boil. Trust me, burnt milk is one of life’s saddest smells. Take it off the heat and let it sit about 15 minutes. It’s basically making the milk cozy and festive.
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Strain it. Out go the spiky bits. Unless you like chewing cloves. I don’t.
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Breadcrumb magic. Stir in your breadcrumbs and let them simmer for 5–7 minutes. Watch it thicken—this is the moment you’ll doubt yourself. “Is this too thick? Too thin?” The answer: probably, but you can fix it. Add more milk if it’s gluey.
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The luxury moment. Off the heat, stir in butter and cream. Suddenly it looks silky, and you’ll want to stick a spoon in just to “test it.” (I always do.)
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Season and serve. Add salt and pepper until it tastes alive. Then spoon it over turkey, roast chicken, potatoes—whatever needs a little love.
Want To Save This Recipe?
Storage Options:
Here’s a secret: traditional bread sauce actually tastes better after it sits a bit. Make it the day before, keep it in the fridge, and reheat gently with a splash of milk. Leftovers keep about three days in the fridge, or a month in the freezer. Full disclosure: freezing changes the texture a little. But if you stir in cream when reheating, it’s more than fine.
Variations and Substitutions:
Traditional recipes always get little twists, right? Here are a few I’ve tried (or watched other brave souls attempt):
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Toss in a garlic clove with the onion—adds depth.
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Skip the cream if you’re being “sensible.” (I never am.)
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Add a sprig of thyme or rosemary—it gives a lovely fresh edge.
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Dairy-free? Use oat milk and vegan butter. It won’t be quite the same, but it’ll still be cozy.
What to Serve with Traditional Bread Sauce?
Yeah, yeah, the obvious answer is turkey. But don’t stop there.
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Roast chicken—turns a regular Sunday dinner into a “wow.”
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Potatoes—mashed, roasted, boiled, whatever. Bread sauce doesn’t discriminate.
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Roasted veggies—carrots, parsnips, sprouts (it actually makes sprouts bearable).
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Stuffing—double carbs, and I’m not apologizing.
Frequently Asked Questions:
Can I make traditional bread sauce ahead of time?
Yes! In fact, do it. It’s less stressful on the day, and the flavor deepens. Just reheat with a splash of milk.
What bread works best?
Plain white, slightly stale. Brown bread gives a nuttier taste, but avoid seeded loaves unless you like “crunchy surprises.”
Help—it’s turned into wallpaper paste!
Been there. It thickens as it cools. Just stir in warm milk or cream until it’s saucy again.
So there you have it—traditional bread sauce. Old-fashioned, a bit quirky, but once you try it, you might just wonder why it isn’t at every Sunday roast. Honestly, I used to think it was weird. Now, it’s the dish my family argues over when the bowl’s nearly empty. Ever tried it before—or are you still in the “wait, sauce made of bread?” camp?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Traditional Bread Sauce
Ingredients
- 1 large onion peeled and halved
- 6 whole cloves
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground nutmeg
- 1 bay leaf
- 6 black peppercorns
- 2 1/2 cups whole milk
- 1/2 cup dry breadcrumbs
- 3 tablespoons unsalted butter
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper to taste
Instructions
Infuse the milk:
- Place the halved onion, cloves, mace, nutmeg, bay leaf, and peppercorns into a saucepan with the milk. Heat gently over medium-high heat until the mixture begins to simmer. Remove from heat and allow to stand for 15 minutes so the flavors infuse.
Strain the liquid:
- Remove the onion and spices from the milk, straining carefully to ensure a smooth liquid. Return the flavored milk to the saucepan.
Incorporate the breadcrumbs:
- Add the dry breadcrumbs to the milk. Cook over medium-low heat, stirring frequently, until the sauce thickens, approximately 5–7 minutes. Adjust with additional milk if required for consistency.
Finish the sauce:
- Remove the pan from heat and stir in the butter and heavy cream until fully incorporated. Season with salt and freshly ground black pepper to taste.
Serve:
- Present the sauce warm alongside roasted poultry, potatoes, or other traditional holiday dishes.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
