Milseán Aráin na nGael" (MIL-shawn AH-rawn nah NGAY-el)
Bread & Butter Pudding
Indulge in the warm, buttery decadence of Bread & Butter Pudding, a cherished dessert. This traditional Irish favorite layers buttery slices of bread with sweet raisins and a rich custard, baked to golden perfection. Topped with luxurious anglaise and caramel sauces, it’s the ultimate comfort dessert.
Perfect for holidays, family gatherings, or a cozy treat at home, this pudding is a celebration of simple ingredients transformed into a spectacular finish.
Recipe Directions
Bread Pudding1. Preheat oven to 350°F (175°C).
2. Butter an ovenproof dish. Remove crusts from the bread slices, butter both sides, and cut into quarters.
3. Arrange a layer of bread triangles, slightly overlapping, in the bottom of the dish. Sprinkle in raisins and cover with another layer of bread slices. Keep any excess bread for later. Gently press down with a spatula.
4. To make the custard, heat the cream and milk in a saucepan until it almost boils. Remove from heat.
5. In a large heatproof bowl, whisk the egg yolks and sugar. Place over a pan of simmering water and whisk until thick. Gradually whisk in the warm cream mixture.
6. Pour two-thirds of the custard over the layered bread and let stand for 30 minutes to allow the bread to soak up the custard.
7. Pour the remaining custard over the soaked bread and arrange any remaining bread slices on top. Press down gently with a spatula, ensuring the custard comes halfway up the bread.
8. Bake for 30 minutes, or until the custard is just set and the top is golden brown. Serve hot, topped with the sauce of your choice.
Anglaise Sauce
1. Heat the cream and vanilla bean (or extract) in a saucepan until it almost boils. Remove from heat.
2. In a bowl, whisk together the egg yolks and sugar. Temper the yolks by gradually ladling a small amount of the hot cream into the mixture while whisking.
3. Add the tempered yolk mixture back into the saucepan with the cream. Place over low heat and whisk constantly for 2 minutes until it starts to thicken.
4. Strain the sauce to remove any curdling and let it cool to room temperature.
Caramel Sauce
1. In a pot over medium-high heat, combine the butter and brown sugar. Whisk well until the sugar melts and the mixture starts to boil.
2. Remove from heat and whisk in the cream until fully combined. Allow to cool to room temperature before serving.
Notes
History
Bread pudding has roots in medieval Europe, originally created as a way to use up stale bread. Over the centuries, it evolved into a beloved dessert, particularly in Irish cuisine, where it often features in celebrations and hearty meals. Ger’s version elevates the classic with rich anglaise and caramel sauces, making it a standout treat that’s as memorable as a visit to Disney Springs.
Ingredients
For the Bread Pudding:12 slices medium-sliced white bread
3 oz salted butter, at room temperature
2 oz raisins
1 cup cream
1 cup milk
4 egg yolks
3 oz superfine sugar
For the Anglaise Sauce:
6 egg yolks
2 cups sugar
1 vanilla bean or 1 tsp vanilla extract
1 quart heavy cream
For the Caramel Sauce:
½ lb butter, chilled
½ lb brown sugar
1 cup heavy cream
Item type
Consumable, Food / Drink
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