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.
Nutritional Information
- Kcals 785
- Fat 50.6g
- Carbs 62.2g
- Fibre 1.6g
- Protein 8.8g
- Salt 0.7g
