Bread sauce? For breakfast? Why not, it looks a bit like porridge.

Stirred through with Greek yoghurt & raspberries it went down well. It needed a bit of texture – I used Chia seeds but soaking rye flakes in with the raspberries overnight would have worked just as well, if not better.

I imagine success with this one will depend in part on the spices used in the initial bread sauce. Credit for mine must go to my would-be-mother-in-law who had the role of sous-chef on Christmas Day, under Delia’s careful guidance.

http://www.deliaonline.com/recipes/international/european/british/traditional-bread-sauce

(don’t be put off by the sight of onion in the initial recipe – I had completely forgotten this when I decided to eat it for breakfast and there was certainly no hint of it in the final dish)

I added a bit of cinnamon to my breakfast mix, I think cardamom would have worked better with the raspberries but sadly none to hand.

I would say I’ll try that next time but let’s face it, bread sauce is an annual event and left-over bread sauce could be once in a lifetime.