Bread and butter pudding. Croissants. Bourbon. It’s a match made in heaven folks.
Yes if you love bread and butter pudding, but fancy giving it a new, slightly luxurious spin, then this recipe is it.
I was lucky enough to visit Lynchburg the home of Jack Daniels a few years ago. We did the tour and got the whole story and it was amazing, I absolutely loved it! Think small town America in the Deep South, full of charm and welcome and you’ve got it.
While there we had a traditional southern lunch in Miss Mary Bobo’s Boarding House, which is sort of an institution in the town. The spread was incredible – mac ‘n’ cheese, fried chicken, meatloaf, mash, green beans and gravy - all the American classics and I might add the food keeps on coming out on trays! Let’s just say we rolled out of the place.
What’s funny about Lynchburg however, is that it’s a ‘dry town,’ so while the distillery is there and you can buy ‘the product’ there, as it’s referred to, you can’t actually get a drink in the town. It’s a curious quirk that makes the place so special. In any case, when it came to dessert in the boarding house it was a baked sweet apples and chocolate pie both with Jack Daniels in them and wow was it incredible. The recipe for all of the dishes we ate is in the official cook book.
So when I came back and found myself making bread and butter pudding one day, I thought you know what this needs? A shot of bourbon and hey presto here it is! (Obviously leave out the bourbon if you want to serve this to your kids!)
Croissant and Bourbon Bread and Butter Putting
8 Croissants, sliced in half
300mls Whole milk
250mls Double cream
3 Eggs and 1 yolk
3Tbsp golden caster sugar
1Tsp Vanilla extract
1Tbsp Jack Daniels
Butter to grease
Grease an oven proof dish with the butter and put in layer of croissants. Top with a sprinkle of raisins and put a second layer of croissants on top.
Beat the eggs and the sugar together, leave aside.
In a pan combine the milk and the cream and heat just before it comes to the boil.
Slowly add the warm milk to the egg and sugar mixture, stirring constantly.
Once combined add in the vanilla and the bourbon.
Pour over the croissants and allow it to soak up the mixture for about 30 minutes in the fridge.
Sprinkle with some demerara and bake in the oven at 160 C for about 30 mins or until puffed up and golden.