saucepan and baking tray

100g gluten free white bread
1 small onion
6 cloves
1 bay leaf
325ml milk or vegan milk
15g butter or vegan baking block
pinch of salt
pinch of pepper
pinch of nutmeg, optional
extra vegan milk, for consistency

Preparing the Breadcrumbs

1. Remove the crusts from the bread, cut the bread into slices and then into chunks.
2. Using your fingers, break the chunks into crumbs and spread them out on a baking tray.
3. Cover loosely with a clean tea towel and leave overnight to stale.
4. Break the stale crumb into breadcrumbs.
5. If not using immediately the breadcrumbs can be bagged and frozen for up to three months.

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 to stand for 2–24 hours. When cold refrigerate as necessary.
5. Gently re-heat the sauce about 20 minutes before it is going to be required.
6. Add the butter or vegan block, salt, pepper and nutmeg if used.
7. Stir in a little extra milk as needed to reach preferred consistency.
8. Keep warm until required. 
9. Stir the bread sauce and pour it into the serving dish discarding the onion and bay leaf.