Raglan Road Bread and Butter Bread Pudding

RDuring my recent trip to the Disney Food and Wine Festival, I was fortunate to try several different restaurants. My favorite dessert of the trip was this Bread and Butter Pudding at Raglan Road. After being stuffed to the gills came this wonderfully moist and rich bread pudding with raisins, topped with caramel sauce and served warm.

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Why This Recipe Works

This wonderfully moist and rich bread pudding succeeds because of its careful layering technique and the quality of the ingredients. Unlike some bread puddings that become soggy, this recipe uses sturdy French bread or challah that holds its structure while absorbing the rich crème anglaise. The butter and sugar mixture creates sweet, crispy layers, while the water bath (bain-marie) ensures even, gentle cooking that prevents curdling. Combining textures, from the tender bread to the smooth anglaise and rich caramel sauce, creates an unforgettable dessert experience.

What Makes Raglan Road Special

Everything about Raglan Road is authentically Irish, including the food, musicians, dancers, drinks, and many staff. The restaurant represents the famous Raglan Road in Dublin, Ireland, immortalized by Irish poet Patrick Kavanagh in his love poem “The Dawning of the Day,” later set to music by Luke Kelly in the 1960s. This bread pudding embodies authentic Irish tradition with its rich, comforting flavors.

Ingredients you will need

For the Bread Pudding Base

• French bread or challah – Provides sturdy structure that holds up during baking without becoming soggy
• Butter – Creates rich flavor and helps form crispy layers between bread slices
• Sugar – Sweetens the bread layers and caramelizes during baking for added depth
• Raisins – Add bursts of sweetness and traditional Irish flavor throughout the pudding

For the Crème Anglaise

• Egg yolks – Create the rich, custard-like base that binds the pudding together
• Sugar – Sweetens the custard and helps achieve proper consistency
• Vanilla bean or vanilla extract – Provides aromatic depth and classic custard flavor
• Heavy cream – Creates the luxurious, smooth texture that makes this dessert special

For the Caramel Sauce

• Butter – Forms the rich base for the caramel and adds Irish authenticity
• Brown sugar – Creates the deep, molasses-like caramel flavor
• Heavy cream – Smooths the caramel and creates the perfect pouring consistency

Ingredient notes

I adapted this recipe from one I found online that used regular bread. Your run-of-the-mill loaf did not have enough body to hold up while baking, and the crème anglaise made the bread soggy. Using French bread or challah worked out just fine.

Regarding the butter, I recommend using Kerrygold if you can find it in your area. It has a richer flavor than most supermarket butter—and it’s Irish!

How to make bread pudding with raisins

To make the anglaise sauce

1. Heat the cream and vanilla bean in a pan until it almost starts to boil.
2. Combine the egg yolks and sugar in a bowl and whisk well. 

3. When the cream is almost boiling, remove the pot from the stove. While whisking, slowly add some of the cream into the yolk-sugar mixture to temper the yolks. Then, slowly pour the tempered yolk mixture into the cream in the pan, whisking well while pouring.
4. Cook over low heat for 2 minutes, whisking until it starts to thicken. Strain and allow to cool at room temperature. 
5. Reserve 1 cup of the creme anglaise to top the finished bread pudding. 

To make the bread pudding

1. Combine the butter and sugar, spread it evenly on the bread slices, and make sandwiches. Cut off the crust. 
2. Cut the sandwiches in half from corner to corner into triangles.
3. Butter the inside of a 13 x 9-inch pan. Dip sandwiches into creme anglaise, lightly coating them (do not soak them). Place the dipped sandwiches in the pan.
4. Sprinkle raisins over the sandwiches as you place them in the pan. Make two layers of the sandwiches.

5. Fill a large roaster pan (larger than the dish) with about 1 inch of water to make a Bain Marie.
6. Cover the pan with foil, place it in the Bain Marie, and bake at 375°F for 40 minutes until it rises a bit. Remove the foil and bake for an extra 10 minutes until slightly brown. 

7. Carefully remove it from the oven and allow it to cool slightly.
8. Serve warm or at room temperature with anglaise and caramel sauce. 

To make the caramel sauce

1. Combine brown sugar and butter in a saucepan over medium-high heat.
2. Whisk well while it is cooking. When the sugar is melted and it starts to boil, remove it from the heat.
3. Immediately whisk in cream. Allow to cool to room temperature. 

Storage & Reheating Instructions

• Freezing: Cut into individual portions, wrap tightly with plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Refrigerator Storage: Cool completely at room temperature, then wrap tightly with plastic wrap or store in an airtight container for up to 4 days.
• Reheating Method: For best texture, reheat in 350°F oven for 15 minutes covered with foil. Individual portions can be microwaved in 20-second intervals until warmed through.

Love the Raglan Road? Be sure to check out these items

• Raglan Road Guinness Dipping Sauce
• The Raglan Road Cookbook

More great Irish recipes

• Classic Irish Coffee
• Colcannon – Irish Mashed Potatoes
• Instant Pot Irish Stew
• Irish Coddle

Favorite dessert recipes

• Ambrosia Cake
• Black Bottom Pie
• Blueberry Cream Cheese Pie
• Heath Bar Cake
• Lemon Cream Cheese Pie
• Mountain Dew Cake
• Strawberry Poke Cake With Pudding

Check out my easy dessert recipes and the best copycat restaurant recipes here on CopyKat!