Louisiana bourbon bread pudding

Name: Louisiana bourbon bread pudding
Total time: 55 min
Yield: serves 6
Ingredients: flame raisins 100g; bourbon 6 tbsp; baguette ½, about 200g; milk 300ml; double cream 300ml; butter 25g, melted; caster sugar 4 tbsp; eggs 3 large; ground allspice ½ tsp; cinnamon ½ tsp; vanilla extract 1 tsp; vanilla ice-cream to serve; dark muscovado sugar 100g; double cream 100ml; butter 50g; bourbon 2-3 tbsp

55 minutes + soaking
serves 6
Easy

Bread pudding is a New Orleans staple with most restaurants serving a version of it. It’s like our bread and butter pudding, and it’s usually served with a ‘hard’ boozy sauce

March 25, 2015 at 3:08 pm

Ingredients

flame raisins 100g
bourbon 6 tbsp
baguette ½, about 200g
milk 300ml
double cream 300ml
butter 25g, melted
caster sugar 4 tbsp
eggs 3 large
ground allspice ½ tsp
cinnamon ½ tsp
vanilla extract 1 tsp
vanilla ice-cream to serve

BOURBON BUTTERSCOTCH SAUCE

dark muscovado sugar 100g
double cream 100ml
butter 50g
bourbon 2-3 tbsp

Method

Step 1

Put the raisins and bourbon in a small pan and simmer gently for 5 minutes then turn off the heat. Cover and leave the raisins to soak for an hour or so.
Step 2

Beat the milk, cream, melted butter, sugar, eggs, spices and vanilla together. Stir in the soaked raisins and liquid.
Step 3

Heat the oven to 160c/fan 140c/gas 3. Cut the baguette into small chunks and put in the bottom of a well-buttered shallow-ish baking dish. Pour over the custard mix and leave to soak for 30 minutes, then bake for 45 minutes until puffed and golden.
Step 4

To make the sauce, put the dark muscovado sugar, double cream and butter in a pan. Bring to a simmer then cook for 3-4 minutes. Add the bourbon then cook for another minute.
Step 5

Serve a slice of the bread pudding topped with a scoop of ice-cream and some sauce spooned over.