Thursday, September 19, 2013

My Love of Disney Brings me to Ireland and Bread & Butter Pudding

I admit it - I love Disney! We like to go as often as we can, and take the checkered kids with us. As a matter of fact, we will be travelling there in January to celebrate the checkered baby's first birthday, first trip and first haircut! On one of our trips, a few years ago, we ate lunch at a restaurant called Raglan Road. It's located in Downtown Disney. We were on the dining plan, so we were allotted an entree, a beverage and a dessert. After my meal, I chose the Bread & Butter Pudding for dessert (you already know how much I LOVE to make bread pudding, so this was a must). It was A-M-A-Z-I-N-G! And I'm not talking just amazing, but slap your mama TWICE amazing! I happened to find the recipe online and vowed to make it someday. Here it is!
Raglan Road’s Bread and Butter Pudding

Bread and Butter Pudding with Crème Anglaise and Caramel

1 loaf Pullman or Texas toast
1 pound Kerry gold butter softened
1 pound sugar
1 quart Crème anglaise (see below)
1 cup raisins soaked in Irish mist or water

1. Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut off the crust.
2. Cut the "sandwiches" in ½ on an angle (from corner to corner)
3. Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the "sandwiches" in the anglaise and place in the baking dish, layer the bread and a sprinkling of soaked raisins as you go until done.
4. Bake covered in a Bain Marie (double boiler) at 375 degrees for 35 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
5. Carefully remove from the oven and allow to cool slightly. Serve warm or at room temperature with anglaise and caramel sauce.

Crème Anglaise

6 egg yolks
2 cups sugar
1 vanilla bean split or a teaspoon vanilla extract
1 quart heavy cream

1. 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.
2. When the cream reaches the almost boiling point, turn off 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 mixture to the cream, whisk well so that it does not curdle. Place over low heat for 2 minutes, whisking until it starts to thicken. Strain and allow to cool at room temperature.

Caramel Sauce

½ pound butter, chilled
½ pound brown sugar
1 cup heavy cream


Combine the sugar and butter in pot and cook over medium high heat. Whisk well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the heat and whisk in the cream to combine. Allow to cool to room temperature.

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