The perfect St. Patty’s Day sweet! We got this simple Irish bread and butter pudding recipe from Raglan Road at Disney Springs, a local fave for traditional Irish dishes as well as new creations with Celtic flair. Raglan Road celebrates St. Patty’s Day for a whole week at their Mighty Festival, with music, food and drink specials, dance, and more.
Bread and butter pudding is perfect after a traditional Irish dinner– like heavenly ham, another Raglan Road recipe from our archives–or as an afternoon treat with a strong cup of tea. White sandwich bread is the traditional base for this classic recipe, but you can use any delicate white bread you have on hand as long as you cut off the crust.
Irish Bread and Butter Pudding
1/3 cup butter plus 1 tablespoon, softened
12 slices white sandwich bread, crusts trimmed
1/2 cup raisins
1 1/3 cups whole milk
1 1/3 cups heavy cream
4 large eggs
1/2 cup sugar
1/2 teaspoon ground cinnamon
Generously butter bottom and sides of 8 × 8-inch baking dish with 1 tablespoon butter. Butter both sides of bread slices. Cut into quarters to form triangles.
Arrange single layer of bread in baking dish. Scatter 1/4 cup raisins over bread. Repeat with another layer of bread and raisins. Reserve enough bread to add a third layer just before baking. Gently press down bread and raisins. Set aside.
Add milk and cream to saucepan and cook over medium heat until almost boiling. Remove from heat.
Whisk together eggs, sugar, and cinnamon in large heatproof bowl set over pan of simmering water. Continue whisking until mixture thickens and whisk leaves a trail, about 5 to 7 minutes. Remove from heat and slowly add to cream-milk mixture, whisking constantly, until all ingredients are well combined.
Pour about 1 1/2 cups of hot mixture over layered bread and raisins and press down gently with spatula. Allow to stand about 30 minutes until bread soaks up all liquid.
Preheat oven to 350°F.
Pour remaining hot mixture over the soaked bread and arrange the remaining bread on top. Press down firmly with spatula until liquid comes about halfway up the bread.
Bake 30 to 35 minutes until custard is just set and top is golden brown. Remove from oven and cool about 10 minutes. Serve with Sauce Anglaise (recipe below) or a caramel sauce.
1 quart heavy cream
1 teaspoon vanilla extract
6 egg yolks
2 cups sugar
Combine cream and vanilla extract in a heavy medium saucepan over medium heat. Bring to a simmer and remove from heat.
Whisk together egg yolks and sugar in a small bowl. Gradually whisk egg yolk mixture into hot cream, a little at a time, to temper the sauce. Stir over low heat until sauce thickens a leaves a path on the back of a spoon when finger is drawn across, about 5 minutes. Remove from heat, strain into bowl, and cool to room temperature.