Raglan Road Bread and Butter Bread pudding is one Irish inspired dessert you don’t want to miss!
During my recent trip to the Disney Food and Wine Festival, I was fortunate to try several different restaurants while there. My most favorite dessert of the trip was this Bread and Butter Bread pudding. After being stuffed to the gills came this wonderfully moist and rich bread pudding. Unlike some recipes, this one is not overly spiced, but rather butter notes ring throughout the bread pudding. This recipe does require a few extra steps, but the results are so worth the effort. This will soon be one of your favorite bread pudding recipes.
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Raglan Road Bread and Butter Bread Pudding – a unique and delicious bread pudding.
Make the famous Raglan Road Bread and Butter pudding at home.
- 1 1/2 loaves French Bread (challah will also do nicely)
- 1 pound Kerry gold butter softened
- 1 pound Sugar
- 1 quart Crème anglaise (see below)
- 1 cup Raisins soaked in Irish mist or water
- 6 Egg yolks
- 2 cups Sugar
- 1 vanilla bean split or a teaspoon vanilla extract
- 1 quart Heavy cream
- 1/2 pound butter chilled
- 1/2 pound Brown sugar
- 1 cup Heavy cream
Bread Pudding Instructions
- Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut off the crust.
Cut the “sandwiches in ½ on an angle (from corner to corner into triangles)
Butter the inside of a 13 x 9-inch pan, dip sandwiches into creme anglaise, and then arrange into the pan. Sprinkle raisins over the sandwiches as you place them in the pan. Make two layers of the sandwiches. Lightly coat, do not soak the sandwiches.
Bake covered in a Bain Marie at 375 degrees for 40 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce.
Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile, combine the egg yolks and sugar in a bowl and whisk well.
2. When the creams reach the almost boiling point, turn off and remove the pot from the flame. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk-sugar mixure to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken. Strain and allow to cool at room temperature.
Reserve 1 cup of the creme anglaise to top the finished bread pudding if desired.
Caramel Sauce Method of Preparation: Combine the brown sugar and butter in a pot and cook over a medium-high flame. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the 1 cup of cream to combine. Allow to cool to room temperature.
This recipe was adapted from http://allears.net/din/rec_bbpd.htm, I found their suggestion of regular bread not to work well. A regular Pullman loaf and or a Texas Loaf style of bread did not have enough body to hold up while baking. The regular bread turns soggy when well dipped into the creme anglaise. I do recommend using the Kerry gold butter, as it has a richer flavor that most supermarket butters if it is available in your area. My directions are also for a 13 x 9-inch pan, as this is easier to prepare, and allows for smaller serving sizes.
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