Instructions

1. Pour the milk into a small saucepan. Add the clove-studded onion, butter, peppercorns, thyme, bay leaf and a generous grating of nutmeg. Season with a little salt and pepper. Cover and simmer on a low heat for 30 minutes.
2. If you have time, do this the day before, leave to cool completely, and then chill overnight.
3. Pass the milk through a sieve and pour into a clean saucepan.
4. Add the breadcrumbs, cream and butter and heat through on a very low heat for 15 minutes, keeping a watchful eye that it doesn’t stick to the saucepan.
5. Taste and season if necessary with salt and pepper. Add a little milk if the bread sauce is too thick.
6. To serve, spoon into a bowl and serve hot with an extra little grating of nutmeg.