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

100g flame raisins
6 tbsp bourbon
½ baguette
about 200g
300ml milk
300ml double cream
25g butter
melted
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

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.