Ingredients
Method
- In a medium saucepan, combine the milk, halved onion with cloves attached, and bring to a gentle simmer over medium-low heat. Do not boil vigorously. Remove from heat, cover, and let steep for 15 minutes to infuse the flavor.
- Strain the milk through a fine-mesh sieve into a clean bowl or measuring cup, discarding the onion and cloves. You should have about 1 3/4 cups of flavored milk. Wipe out the saucepan.
- Return the infused milk to the saucepan and place over low heat. Add the torn bread pieces and butter. Stir constantly with a wooden spoon or silicone spatula as the bread absorbs the liquid and breaks down. This process takes about 5–7 minutes.
- Once the mixture is thickened and smooth, remove from heat. If you desire an ultra-smooth texture, blend with an immersion blender for 30 seconds, though leaving it slightly rustic is traditional.
- Season generously with salt and pepper to taste. Serve immediately while hot.
Nutrition
Notes
The secret isn’t fancy cheese or cream; it’s letting the stale bread do the heavy lifting while simmering gently. I always use day-old white loaf, torn into rough chunks, because fresh bread turns gluey too fast. Simmer the milk with onion and cloves until fragrant, then whisk in the bread off-heat. It takes ten minutes of active stirring to get that velvet texture, rewarding you with a side dish that feels like a warm hug without any fuss.