GER’S BREAD & BUTTER PUDDING
Raglan Road Irish Pub & Restaurant
Serves 6
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
1. Generously butter bottom and sides of 8- × 8-inch baking dish with
1 tablespoon butter.
2. Butter both sides of bread slices. Cut into quarters to form
triangles.
3. 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.
4. Add milk and cream to saucepan and cook over medium heat until
almost boiling. Remove from heat.
5. 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.6. 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.
7. Preheat oven to 350°F.
8. 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.
9. 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 or a caramel sauce.
Sauce Anglaise
1 quart heavy cream
1 teaspoon vanilla extract
6 egg yolks
2 cups sugar
1. Combine cream and vanilla extract in a heavy medium saucepan over
medium heat. Bring to a simmer and remove from heat.
2. Whisk together egg yolks and sugar in a small bowl.
3. 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.
4. Remove from heat, strain into bowl, and cool to room temperature.