Ingredients 2 cups whole milk 6 ounces walnuts (2 cups) 3/4 cup dry sherry 1 slice of white sandwich bread, crust removed and bread torn into pieces 1/4 teaspoon cinnamon Kosher salt Freshly ground pepper Instructions In a medium saucepan, bring the milk just to a simmer. Remove from the heat and add the walnuts. Let stand until the walnuts are soft, 45 minutes. Meanwhile, in a small saucepan, simmer the sherry over moderate heat until reduced to 1/4 cup, 5 minutes. Transfer the walnuts and milk to a blender. Add the reduced sherry, bread and cinnamon and puree until nearly smooth. Season the sauce with salt and pepper.