Remove the crusts and rip the remaining bread into cubes of 2 cm..
You should end up with 200g of bread.
Ideally use slightly stale bread. If not let it dry out for a while.
Pour the milk into a saucepan.
Press a clove into each part of the onion.
Place the onion quarters, bay leaves, peppercorns with the salt and bring to the mixture to its boiling point. Remove the pan from the heat immediately.
Cover the pan and let the ingredients infuse for 30 minutes or more if you want.
Once it has infused, put the pan on a very low heat.
Using a slotted spoon, remove the onions, peppercorns, cloves, and bay leaves.
Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm.
Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season.
Add salt to taste and then add the cream for a rich bread sauce.
Sprinkle over a grating of nutmeg and serve,