Microwave Bread Sauce Recipes

Steps:

• Butter a 1.5-quart microwave-safe glass loaf dish and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
• Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.

Steps:

• Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

Steps:

• Combine the milk, onion, cloves, bay leaf, peppercorns and mace in a medium-sized microwaveable bowl. Place in the microwave and cook for 2 mins on High. Remove, cover with cling film and stand for 15 mins, or chill for up to 2 days if the milk's sell-by date allows.
• When you're ready to serve, strain the sauce, then return to the bowl. Add the breadcrumbs, place in the microwave again and cook for 3 mins on High. If the sauce is a bit lumpy, whisk until smooth, then stir in the cream, nutmeg and seasoning. Finish with a knob of butter.

Steps:

• Mix everything together.
• Microwave on high.
• Cook 3 minutes, stirring twice.
• Serve hot on bread pudding.

Steps:

• For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 seconds.
• Add eggs and beat well.
• Blend in milk, sugar, raisins, vanilla and salt.
• Stir in bread cubes and let stand for 5 minutes.
• Gently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutes.
• For the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in water.
• Cook, uncovered, until thick and bubbly, about 3 minutes. Cook 1 minute more and stir in butter and bourbon or rum. This makes about 1 1/4 cups sauce.
• Serve the warm bread pudding with this sauce.