Raglan Road Bread Pudding Recipe
Hi there, I’m Ava Moore and I’m excited to share with you my favorite bread pudding recipe from the famous Raglan Road Irish Pub and Restaurant. As a cooking enthusiast and expert, I’ve tried many bread pudding recipes, but this one is hands down the best. It’s a perfect dessert for any occasion, and it’s super easy to make. Let’s get started!
What Makes Raglan Road Bread Pudding So Special?
- The recipe is a well-kept secret of Raglan Road, and it’s not available anywhere else.
- The pudding is made with brioche bread, which is rich, buttery and fluffy.
- The pudding is soaked in a delicious custard mixture, which makes it incredibly moist and flavorful.
- The pudding is served with a hot whiskey sauce that perfectly complements the sweetness of the bread pudding.
Ingredients
- 1 pound brioche bread, cut into 1-inch cubes
- 4 cups heavy cream
- 2 cups whole milk
- 1 1/4 cups granulated sugar
- 10 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup sliced almonds
- Hot whiskey sauce (recipe below)
Instructions
- Preheat the oven to 350°F.
- Butter a 9×13 inch baking dish.
- Spread the bread cubes evenly in the baking dish.
- In a large bowl, whisk together the heavy cream, whole milk, sugar, egg yolks, vanilla extract and salt until well combined.
- Pour the custard mixture over the bread cubes, making sure to coat all the bread evenly.
- Sprinkle the raisins and sliced almonds on top of the bread pudding.
- Bake for 45-50 minutes, or until the pudding is golden brown and set in the middle.
- Let the pudding cool for 10 minutes before serving.
- Meanwhile, prepare the hot whiskey sauce (recipe below).
- Serve the bread pudding warm with the hot whiskey sauce on top.
Hot Whiskey Sauce
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup Irish whiskey
- 1/2 cup heavy cream
- Melt the butter in a medium saucepan over medium heat.
- Add the brown sugar and whiskey, stirring constantly until the sugar is dissolved.
- Stir in the heavy cream and bring the mixture to a simmer.
- Simmer for 5-7 minutes, or until the sauce has thickened.
- Remove from heat and let cool slightly before serving.
My Personal Experience
I first tried Raglan Road bread pudding when I visited the restaurant with my family during our vacation to Disney Springs. I was blown away by how delicious it was, and I knew I had to try making it at home. I followed the recipe step-by-step, and it turned out amazing. The brioche bread makes all the difference, and the hot whiskey sauce is the perfect finishing touch. I’ve made this recipe for many family gatherings and everyone always raves about it. It’s become a staple in my dessert repertoire.
FAQs
Is it okay to use a different type of bread?
While brioche bread is the best option for this recipe, you can use any type of bread you like. Just make sure it’s a bread that can absorb the custard mixture well.
Can I make this recipe ahead of time?
Yes, you can make the bread pudding a day ahead and keep it in the refrigerator. When you’re ready to serve it, reheat it in the oven at 350°F for 10-15 minutes, or until heated through.
Can I use a different type of alcohol for the sauce?
Yes, you can use any type of alcohol you like, but keep in mind that it will affect the flavor of the sauce. Whiskey is the traditional choice for Irish bread pudding, but you can use rum, brandy, or even Irish cream liqueur.
Can I omit the raisins and almonds?
Yes, you can omit the raisins and almonds if you prefer. The bread pudding will still be delicious without them.
How long does the sauce keep?
The sauce can be kept in an airtight container in the refrigerator for up to a week. Reheat it gently in a saucepan over low heat before serving.
That’s it for my Raglan Road Bread Pudding recipe. I hope you give it a try and love it as much as I do. Let me know in the comments below if you have any questions or if you’ve tried any variations of this recipe. Happy cooking!