Raglan Road Bread and Butter Bread pudding is one Irish inspired dessert you don’t want to miss!
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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.
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!
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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
More Great Irish Recipes
- The Best Ever Classic Irish Coffee
- Instant Pot Irish Stew
- Colcannon – Irish Mashed Potatoes
- Annie Gunns Irish Coddle
Raglan Road Bread and Butter 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
- 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 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.
- 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.
- 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.