Imagine transforming humble, leftover bread into a decadent dessert that transports you straight to the cozy kitchens of Ireland. This Raglan Row Bread and Butter Bread Pudding is not just a recipe; it's a culinary journey that turns simple ingredients into a luxurious, soul-warming treat. With its golden-brown crispy edges, soft custardy center, and sweet bursts of raisins, this pudding promises to become your new favorite comfort dessert that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Irish
Serves: 8 servings
Ingredients
- 8 slices of bread, preferably stale
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Generously butter a 9x13 inch baking dish to prevent sticking.
- Cut the bread slices diagonally into triangles. Brush each bread triangle thoroughly with melted butter on both sides.
- Layer the buttered bread triangles in overlapping rows in the prepared baking dish, creating an attractive, slightly uneven surface.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and ground cinnamon until smooth and well combined.
- Sprinkle raisins evenly across the layered bread, allowing some to nestle between the bread triangles.
- Slowly pour the egg and milk mixture over the bread, ensuring that all bread pieces are saturated. Press down gently with a spatula to help bread absorb the liquid.
- Let the pudding sit for 10 minutes to allow bread to fully absorb the custard mixture.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
- Remove from oven and let cool for 15 minutes before serving. The pudding will continue to set as it cools.
- Serve warm, optionally dusted with powdered sugar or accompanied by vanilla ice cream or custard.
Tips
- Use slightly stale bread for the best texture - it absorbs the custard more effectively.
- Make sure to thoroughly butter your baking dish to prevent sticking.
- Let the pudding rest for 10 minutes before baking to ensure maximum custard absorption.
- Don't overbake - a slightly wobbly center means a more tender pudding.
- Experiment with add-ins like nuts, different spices, or even chocolate chips.
- Serve warm for the most indulgent experience, preferably with a scoop of vanilla ice cream.
- If you prefer a lighter version, you can substitute some milk with half-and-half.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 9g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 145mg
