(If using leftover bread sauce, skip to step 5) Pour milk in a pan and bring to boil.
Stir the Drop Bread Gorgeous Sauce Mix into the milk and add half the butter and brie.
Simmer on a low heat for 5 minutes until the sauce thickens.
Stir in the remaining butter and brie and pour into a container to cover store in the fridge overnight.
Take the bread sauce from the fridge.
Take a tablespoon sized ball of the mixture and roll into a small sausage shape by hand.
Prepare 3 bowls, one with the gluten free flour, the second with the beaten eggs, and third with the dry stuffing mix.
Dip the croquettes into the flour, tapping to remove excess, then coat in egg wash and dry stuffing.
Heat the oil in a pan to shallow fry on a medium-high heat. It should be about 175°C. You may not need to use all the oil, just enough to cover ½ inch to ¾ inch of the pan.
Carefully add the croquettes to the hot oil, 3-4 at a time. Cook each side 3-4 minutes until golden and crunchy before flipping over to do the same to the other side.
Remove from oil and drain on kitchen towel.
Top Tip – Serve with cranberry dipping sauce for a dreamy Christmas themed treat!
