Raglan Road Bread and Butter Bread Pudding

Raglan Road Bread and Butter Bread pudding is one Irish inspired dessert you don’t want to miss!

A piece of homemade Raglan Road Bread Pudding with raisins

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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.

bread pudding with raisins

This is a wonderfully moist and rich bread pudding. Unlike some bread puddings, this one is not overly spiced; rather, butter notes zing the taste buds. It’s an Irish inspired dessert you don’t want to miss out on!

Where is the Raglan Road?

If you live in Dublin, Ireland you know all about Raglan Road. It’s a quiet road lined with magnificent Georgian houses, but that’s not why it’s famous.

It was made memorable by the Irish poet Patrick Kavanagh who wrote a love poem he called, The Dawning of the Day. In the 1960s, the Irish folk singer Luke Kelly set the poem to music. Raglan Road has since become one of THE Irish songs and has been sung by many well-known artists such as U2, Sinead O’Connor, and Van Morrison.

In a tribute to Patrick Kavanagh, a bronze sculpture of the poet was commissioned and now sits outside the Raglan Road Irish Pub and Restaurant in Downtown Disney. You can read the poem.

A Real Irish Pub

You’ll find an Irish pub in many towns and cities in America, but what makes the one at Disney different? It’s a real Irish pub, meaning that it was dismantled in Ireland, shipped across the Atlantic lock stock and beer barrel, and rebuilt in Florida.

Everything about Raglan Road is authentically Irish – the food, the musicians, the dancers, the drinks, and many of the staff. It’s as Irish as Irish could be. Read more about Raglan Road by clicking here and here.

Make the Famous Raglan Road Bread and Butter Pudding at Home

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

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

My directions are also for a 13 x 9-inch pan, as this size makes preparation easier and gives you smaller serving sizes.

This Bread Pudding is Totally Worth it

This recipe does require a few extra steps, but the results are so worth the effort and it will come out just like the one they have at Raglan Road. You’ll get lots of praises from your family, and this will soon be one of your favorite bread pudding recipes.

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

Raglan Road Guinness Dipping Sauce
The Raglan Road Cookbook

More Great Irish Recipes

A piece of homemade Raglan Road Bread Pudding with raisins

Raglan Road Bread and Butter Bread Pudding

Make the famous Raglan Road Bread and Butter pudding at home. It's a unique and delicious bread pudding with vanilla creme anglaise and caramel sauces.
5 from 3 votes
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Course: Dessert
Cuisine: Irish
Keyword: Bread pudding, Bread pudding recipes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Calories: 1160kcal


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

Creme Anglaise

  • 6 Egg yolks
  • 2 cups Sugar
  • 1 Vanilla bean split or a teaspoon vanilla extract
  • 1 quart Heavy cream

Caramel Sauce

  • 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 half 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. 

Sauce Anglaise

  • 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. 
  • When the creams reach the almost boiling point, turn off the heat and remove the pot from the stove. 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

  • 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 AllEars. 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 than most supermarket butter 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.


Calories: 1160kcal | Carbohydrates: 102g | Protein: 4g | Fat: 85g | Saturated Fat: 52g | Cholesterol: 354mg | Sodium: 456mg | Potassium: 222mg | Fiber: 0g | Sugar: 89g | Vitamin A: 3000IU | Vitamin C: 1.2mg | Calcium: 108mg | Iron: 0.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Tim

    Here’s the actual recipe – as posted on the actula restaurant;s web site..

    Bread & Butter Pudding – Raglan Road, Downtown Disney


    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


    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.


    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.


    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

  2. puddingqueen

    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.

  3. RJ

    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.

  4. Julie

    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.

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