Cajun Bread Pudding with Bourbon Sauce

Bread Pudding....conjures up images of saggy elbowed old grannies mushing up soggy bread in a big bowl, getting chunks of it stuck under their massive great diamond rings....(if it didn't before, it will now!). This recipe is saggy elbow free. Apart from cutting the bread, you don't need to touch it at all. The sauce is very strong and very tasty. If you don't like Bourbon, you can try it with Malt Whisky instead.

You need:

Pudding

150g French Bread (stale if possible) broken into bite sized chunks
1 beaten Egg
150ml Double Cream
150ml Milk
45g melted Butter
125g Sugar
60g Seedless Raisins
30g Dessicated Coconut
1/4 teaspoon ground Cinnamon

Sauce

60g Butter
90g Icing Sugar
1 small Egg Yolk
50ml Bourbon (any cheap one will do if you don't have some decent stuff lying around)

For the Pudding - Mix all the ingredients together in a large bowl. It needs to be very moist, but not too gloopy. Pre-heat the oven to 180/350/Gas 4






Pour the mixture into a baking dish (as shown) and bake in the middle of a pre-heated oven for 45mins, or until it is a nice dark golden color.







For the Sauce - mix the Butter and Icing Sugar together in a small saucepan over a low heat until all the butter is absorbed. Now remove it from the heat and beat in the Egg Yolk. Then gradually beat in the Bourbon.


Serve the sauce warm, poured over the pudding. The sauce will thicken slightly as it cools.