Raglan Road Bread and Butter Bread Pudding
User Reviews
5
Raglan Road Bread and Butter Bread Pudding
Description
The Raglan Road Bread and Butter Bread Pudding assembles buttered and sugared bread slices into layered sandwiches that are then dipped lightly in a vanilla-flavored creme anglaise custard. Soaked raisins add bursts of sweetness throughout. The pudding bakes in a water bath allowing gentle, even cooking and a tender rise. A final caramel sauce made from butter, brown sugar, and cream complements the pudding with a rich, creamy topping.
Texturally, the bread maintains some structure without becoming soggy because the slices are only lightly coated in custard. The use of French bread or challah helps the pudding hold together well. The custard base is flavored with real vanilla bean. Once baked, this dish can be enjoyed warm or at room temperature, making it flexible for serving times.
For best results, use quality butter like Kerry Gold for a richer taste and a sturdy bread suitable for soaking. The 13x9-inch pan size serves multiple smaller portions. The pudding can be served with additional creme anglaise and caramel sauce drizzled on top for extra creaminess and sweetness, fitting well as a comforting dessert.
Ingredients
Bread Pudding
- 1 1/2 loaves French bread challah will also do nicely
- 1 pound butter Kerry Gold, softened
- 1 pound sugar
- 1 quart Creme Anglaise see below
- 1 cup raisin soaked in Irish mist or water
Creme Anglaise
- 6 egg yolk
- 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
- Use sturdy breads like French bread or challah to prevent sogginess during baking.
- Butter quality affects flavor; Kerry Gold butter is recommended for its richness.
- The pudding is baked in a bain marie for even moisture and texture.
- Consider the 13x9-inch pan to make portioning easier and serve multiple people.
- Soak raisins in Irish mist or water beforehand to soften and flavor them.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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