Gravy Bread
Gravy Bread is the kind of humble Southern comfort that comes from making something good out of almost nothing — hot, fresh bread torn open and smothered in rich, homemade gravy until it soaks through and turns soft and savory. It’s simple, filling, and deeply nostalgic, the kind of food eaten standing at the counter or sitting quiet at the table. One bite feels like warmth, thrift, and home.
Ingredients
4–6 slices day-old bread or biscuits (white bread, homemade loaf, or cornbread all work)
For the gravy:
2 tablespoons butter, bacon grease, or pan drippings
2 tablespoons all-purpose flour
2 cups milk or broth
1/2 teaspoon salt
1 teaspoon black pepper (or more to taste)
Instructions
Tear or slice the bread and place it in a bowl or on a plate.
Make the gravy:
Heat butter, bacon grease, or drippings in a skillet over medium heat.
Whisk in flour and cook 1–2 minutes to form a smooth roux.
Slowly pour in milk or broth, whisking constantly to prevent lumps.
Season with salt and plenty of black pepper.
Simmer until thick and smooth.
Pour the hot gravy generously over the bread.
Serve immediately while warm and soft.
Simple, hearty, and deeply Southern — food that comforts without trying.