Prepare the Bread:

Start by removing the crusts from the slices of white bread.

Tear the crustless bread into small pieces or chunks. Set them aside for later use.

Infuse the Milk:

In a saucepan, combine the whole milk, chopped onion, and cloves.

Heat the milk mixture over medium heat until it's just about to boil. Be careful not to let it boil over.

Once the milk is heated, remove the saucepan from the heat and allow it to sit for about 30 minutes. This will infuse the milk with the flavors of the onion and cloves.

Strain the Milk:

After the milk has infused, strain it through a fine-mesh sieve or a piece of cheesecloth to remove the onion and cloves. Discard the onion and cloves.

Make the Roux:

In a clean saucepan, melt the butter over low to medium heat.

Add the torn bread pieces to the melted butter and stir them together. Cook for a few minutes until the bread starts to absorb the butter and becomes slightly toasted.

Add the Infused Milk:

Gradually pour the strained, infused milk into the saucepan with the toasted bread and butter mixture. Stir continuously to combine.

Season and Simmer:

Season the sauce with salt, freshly ground black pepper, and freshly grated nutmeg to taste. Start with a small amount of each seasoning and adjust to your preferences.

Bring the mixture to a gentle simmer, stirring constantly. Let it simmer for about 5-10 minutes or until the sauce thickens to your desired consistency.

Serve Hot:

Once the bread sauce reaches the desired thickness and all the flavors have melded together, it's ready to serve.

Spoon the hot bread sauce into a serving dish.

Garnish (Optional):

If desired, garnish the bread sauce with fresh herbs like parsley or chives for a burst of color and freshness.

Enjoy:

Serve the delicious bread sauce hot as a side dish alongside roast poultry or other savory mains.