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.
Raglan Road Bread and Butter Bread Pudding
Raglan Road Bread and Butter Bread Pudding
This bread pudding is beyond tasty!
Ingredients
- Ingredients: Bread Pudding
- 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
- Ingredients: Sauce Anglaise
- 6 each Egg yolks
- 2 cups Sugar
- 1 each vanilla bean split or a teaspoon vanilla extract
- 1 quart Heavy cream
- Ingredients: Caramel Sauce
- 1/2 pound Butter, chilled
- 1/2 pound Brown sugar
- 1 cup Heavy cream
Directions
Method of Preparation: Pudding
1. Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
2. Cut the “sandwiches in ½ on an angle (from corner to corner into triangles)
3. Butter the inside of a 13 x 9 inch pan, dip sandwiches into creme anglaise, and then arrange into 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.
4. 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.
5. Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce.
Method of Preparation: Sauce Anglaise
1. 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 reaches 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.
3. Reserve 1 cup of the creme anglaise to top the finished bread pudding if desired.
Caramel Sauce
Method of Preparation:
Combine the sugar and butter in 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 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. 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.
Print Recipe
Here’s the actual recipe – as posted on the actula restaurant;s web site..
Bread & Butter Pudding – Raglan Road, Downtown Disney
Ingredients:
2 oz. raisins
2 ½ Tbsp. Irish Mist
¾ stick butter, at room temp
12 slices medium-sliced white bread, crust removed
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Method:
Soak raisins in Irish Mist overnight. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish. Using the remaining butter, butter both sides of bread slices & cut each into fourths.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently.
Heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes.
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread. Bake 30 to 35 minutes or until golden brown.
BUTTERSCOTCH SAUCE
½ stick unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey
2 ½ Tbsp. double cream
Place butter sugar, and honey in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened.
EGG CUSTARD
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the hot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let boil!
:Talk Disney: http://www.talkdisney.com/forums/disney-recipes/44289-ger-s-bread-butter-pudding-raglan-road.html#ixzz1fOqPx8lV
Thank you very much for the post!
I hope you enjoy the recipe.
This is a luxurious recipe for what was something to use up stale bread. I always use unsalted butter when I am baking or making something like this – I find it makes a huge difference. I am going to make this recipe for Valentine’s….it’s comfort food with a twist. Thanks.
What do you do with the raisins??
I have tried the bread pudding at Raglan Road in Downtown Disney and I must say it’s one of the best!! I made this bread pudding one time and it came out just like the one they have at Raglan. It’s easy to make. I got very good praises from my family. Thank you for the recipe.
I am so happy you enjoyed this.
This is my favorite dessert! I started experimenting 3 years ago on this recipe and found that using Sara Lee Butter Streusel coffee cake as the base gives it the perfect flavor.
I will have to give this a try sometime.
We never skip this bread pudding when we go to Raglan Road. It is a phenomenal dessert! I might have to give this recipe a try.