Raglan Road Ger's Bread and Butter Pudding Recipe

1 loaf   Pullman or Texas toast
1 lb   Kerry gold butter softened
1 lb   Sugar
1 qt   Crème anglaise (see below)
1 cup   Raisins soaked in Irish mist or water

• Combine the sugar and butter, spread evenly on the bread slices to make sandwiches, stack together and cut of the crust.
• Cut the “sandwiches in ½ on an angle (from corner to corner)
• Butter the inside of 8 oven proof cups or preferred baking dish. One by one dip the “sandwiches” in the anglaise and place in the baking dish, layer the bread and a sprinkling of soaked raisins as you go until done
• Bake covered in a Bain Marie at 375 degrees for 35 minutes until it rises a bit. Remove the cover and bake an extra 10 minutes until slightly brown.
• Carefully remove from the oven and allow to cool slightly serve warm or at room temperature with anglaise and caramel sauce

   

Sauce Anglaise
6 each   Egg yolks
2 cups   Sugar
1 each   vanilla bean split or a teaspoon vanilla extract
1 qt   Heavy cream

• Heat up the cream and the vanilla bean on the stove until it almost starts to boil. Meanwhile combine the egg yolks and sugar in a bowl and whisk well.
• When the cream reaches the almost boiling point turn off and remove the pot from the flame. Temper the yolks, by ladling a small amount of cream to the bowl and mixing well. Then add the yolk sugar mixure to the cream, whisk well so that it does not curdle. Place over a low flame for 2 minutes whisking until it starts to thicken. Strain and allow to cool at room temperature.

Caramel sauce

½ lb   Bitter, chilled
½ lb   Brown sugar
1 cup   Heavy cream

• Combine the sugar and butter in pot and cook over a medium high flame. Whish well to combine, when sugar is melted and it starts to boil turn off the stove, remove from the flame and whisk in the cream to combine. Allow to cool to room temperature.