Louisiana bourbon bread pudding
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
- 100g flame raisins
- 6 tbsp bourbon
- ½ baguetteabout 200g
- 300ml milk
- 300ml double cream
- 25g buttermelted
- 4 tbsp caster sugar
- 3 large eggs
- ½ tsp ground allspice
- ½ tsp cinnamon
- 1 tsp vanilla extract
- to serve vanilla ice-cream
BOURBON BUTTERSCOTCH SAUCE
- 100g dark muscovado sugar
- 100ml double cream
- 50g butter
- 2-3 tbsp bourbon
Nutrition: per serving
- kcal785
- fat50.6g
- carbs62.2g
- fibre1.6g
- protein8.8g
- salt0.7g
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.
