Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Beat the milk, cream, melted butter, sugar, eggs, spices and vanilla together. Stir in the soaked raisins and liquid.
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.
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.
Serve a slice of the bread pudding topped with a scoop of ice-cream and some sauce spooned over.