A soft Louisiana bread pudding, soaked with milk, vanilla, and raisins, served warm under a creamy bourbon sauce. The top browns lightly while the center stays melt-in-your-mouth tender, almost like a set custard.
Ingredients
- 500 g stale bread
- 700 ml whole milk
- 4 pieces eggs
- 130 g light brown sugar
- 100 g raisins
- 80 g unsalted butter
- 60 ml bourbon
- 150 ml heavy cream
- 1 tsp vanilla extract
- 1 pinch fine salt
Method
- Cut the stale bread into irregular pieces and place them in a large bowl; they should be large enough to retain some chew after soaking.
- Whisk the milk, eggs, part of the sugar, vanilla, and salt until you have a smooth and even custard, with no visible streaks of egg.
- Pour the custard over the bread and press down gently with a spatula; let sit until the pieces are fully soaked but still distinct, about a quarter of an hour.
- Fold in the raisins and a portion of the melted butter, mixing gently to distribute the fruit without mashing the bread.
- Transfer to a buttered baking dish, smooth the top, and bake in a hot oven until the top is golden, the edges are puffed, and the center is just set, about three quarters of an hour.
- While baking, heat the heavy cream with the remaining sugar and butter; let simmer, stirring, until the sauce becomes glossy and lightly coats the back of a spoon.
- Remove the sauce from the heat, stir in the bourbon, and mix until the aroma is rounded and woody without an aggressive alcohol smell.
- Let the pudding cool for a few minutes so the crumb sets, then serve draped in the warm bourbon sauce.
Nutrition
Per serving
- Energy
- 1019.4 kcal
- Protein
- 24.22 g
- Carbohydrate
- 129.9 g
- Fat
- 40.74 g
- Fibre
- 5.72 g
- Calcium
- 243.19 mg
- Iron
- 2.29 mg
- Magnesium
- 66.36 mg
