Bread sauce help!

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I made some bread sauce following nigellas xmas book last year. I was going to freeze it, so did not add the butter and cream at the end - but is was just so thick and rubbery and tasted really doughy. I dont think there was enough liquid.
Im thinking i shall have another go, and use more liquid and my own judgement....and throw out the one ive already done.

Or does anyone think it sounds ok? has anyone made it and its turned out like this?

I don't know what Nigella's recipe is, but this is the one that I learned from my mum, and it always tastes fine.

Put half an onion and some peppercorns into milk (about a pint, I think), and bring it to the boil, then leave to stand for half an hour or so. Remove the peppercorns and onion (do not, as I did, pour through a sieve over the sink and watch your nicely flavoured milk vanish down the plughole). Bring back to the simmer and stir in your breadcrumbs until you get a porridge-y consistency. Add a bit of mace and season to taste.

I've made this in advance and reheated the following day, and it just needed a bit more milk in it. You could add cream and butter instead of milk when reheating. I have to say I've never frozen it, though.