Bread Sauce

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1 onion, peeled and chopped in half
12 cloves
1 bay leaf
10 black peppercorns
425ml (15 fl oz) whole milk
25g (1 oz) butter
4 tbsp double cream
75g (3 oz) breadcrumbs
salt and pepper to taste
Method
Stick the cloves into the cut onion and place in a pan with the bay leaf  and the peppercorns.  Pour the milk over.  Bring the milk to boiling point and then take off the heat and cover and leave to infuse for at least two hours.
Strain the milk into a jug and then pour back into the pan. Add the butter and the breadcrumbs and place onto a gentle heat and stir occasionally until the breadcrumbs have swollen and thickened the sauce.  This will take about 15 minutes.  You can now leave it to stand until you are ready to serve.
Just before serving add the cream and reheat gently. Add salt and pepper to taste. Serve in a warmed bowl.