I thought I knew how to make a good bread and butter pudding until I went to the American state of Louisiana in the 1980s as a guest of the McIlhenny (Tabasco) family. This old-fashioned British pudding has become the ‘belle’ of America’s south, where it is usually spiked with bourbon. I’ve been adding a wee dram of whisky (I am a Scot after all) to this ultimate in comfort food ever since.
It’s usually made using leftover bread and milk, and is richer with cream. It makes a big difference when the prepared pudding is left to stand for 15 minutes before baking, so the bread can soak up the custard, giving it a sumptuous but light finish.
Even an old-fashioned bread and butter pudding like this has plenty of scope for cooks and chefs to update with their own special touch. Some recipes and restaurants use brioche, croissants or fruit loaf, but I prefer the simplicity of a good white loaf, thickly sliced.