A delightful dessert, similar to a traditional bread and butter pudding, but given an extra kick with a bit of bourbon.
Ingredients
For the bourbon sauce
- 50g unsalted butter
- 120ml bourbon
- 100g raisins
- 100g walnut pieces
- 100g sugar
- ½ tsp cinnamon
- 50g runny honey
for the pudding
- 800g thick sliced white bread cut into quarter squares
- 2 vanilla pods
- 2 medium eggs beaten
- 600ml double cream
Method
- Preheat your oven to 180°C/gas mark 4.
- Add all the sauce ingredients to a small saucepan and simmer gently for 30 minutes until the raisins start to soften. Set aside.
- Whisk the eggs into the double cream. Cut the vanilla pods in half and scrap out the inside flesh. Discard the pods. Add the flesh to the cream.
- Place a layer of the cut bread into a large ceramic dish and cover with some of the bourbon sauce. Now repeat with the remaining bread and sauce until it is all used, leaving a few raisins on top.
- Pour the egg and cream mixture over the bread. Leave to soak up for about 30 minutes in the fridge.
- Bake in the preheated oven for 30 to 35 minutes until set.
