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.
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.
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.