Raglan Road Bread and Butter Bread Pudding
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5.0
12 reviews
Excellent
Raglan Road Bread and Butter Bread Pudding
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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.
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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
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
Instructions
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.
Notes
- 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.
Nutrition Information
Show Details
Calories
1160kcal
(58%)
Carbohydrates
102g
(34%)
Protein
4g
(8%)
Fat
85g
(131%)
Saturated Fat
52g
(260%)
Cholesterol
354mg
(118%)
Sodium
456mg
(19%)
Potassium
222mg
(6%)
Fiber
0g
(0%)
Sugar
89g
(178%)
Vitamin A
3000IU
(60%)
Vitamin C
1.2mg
(1%)
Calcium
108mg
(11%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1160 kcal
% Daily Value*
| Calories | 1160kcal | 58% |
| Carbohydrates | 102g | 34% |
| Protein | 4g | 8% |
| Fat | 85g | 131% |
| Saturated Fat | 52g | 260% |
| Cholesterol | 354mg | 118% |
| Sodium | 456mg | 19% |
| Potassium | 222mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 89g | 178% |
| Vitamin A | 3000IU | 60% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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