Wednesday, June 12, 2013

Bread Pudding Disneys Raglan Road

Disney's Raglan Road Bread Pudding

AKA Bread and Butter Pudding - With our own special touch
Disney's Raglan Road Bread pudding
Disney's Raglan Road Bread Pudding 
Yea, self admitted Disney World freaks here.  We're Disney Vacation Club members, we rent our left over points at  We love Disney and are Disney Vacation Club members.  My son worked there this past spring on the college program and my wife and her mom flew up to see him.

One evening they went to Raglan Road at Downtown Disney and the raved about the Bread Pudding so we decided to make our version of it.  I think the key is the Texas Toast.  This sounds difficult but it's really not bad at all.  Give it a try and let me know what you think.  This recipe can also be found at where you can find information on Disney Planning, news, information and more!

Bread Pudding Ingredients
12 Slices of Texas Toast White Bread
1/2 Cup Butter - Softened
1/2 Cup Raisins
1 and 1/4  Cup Heavy Cream
1 and 1/4 Cup whole Milk
4 Egg Yolks
1/2 Sugar
1/4 Cup Rum (optional)
1 Tsp Vanilla
1 Tsp Cinnamon
Bread Pudding Instructions
Preheat oven to 350.
Butter both sides of Texas Toast and remove the crust from the bread.  Cut or tear each piece of bread into 6 pieces each.  Layer bread on the bottom of a 2 quart greased pan, enough to cover the bottom.
Add the raisins on top of the bread.  Add another layer of bread and set aside.

To make the custard mix the cream and milk in a sauce pan and heat until it is almost boiling - just starting to bubble, stirring occasionally.  Remove from heat just before the boiling point and remove from heat.

Create a double boiler by bringing a medium pot half filled with water to a boil.  Mix the 4 egg yolks and the sugar (just combine them together) in a heat proof bowl.  Once the pot is boiling turn the heat to medium low and place the bowl over the boiling water and stir frequently for about 10 minutes then remove it from heat.

Add the cream mixture to the yolk mixture and then add the rum, vanilla and cinnamon.  Whisk until well combined and smooth.
Pour two thirds of the mixture over the bread and let soak for 30 minutes.  Let the bread soak up all of the custard.  Add the remaining mixture and then add the remaining bread on top and gently press it into the custard with a spoon or spatula.
If you put all of the bread in at the earlier stage its ok.  Do the best you can and make sure that you add all of the custard.  Try to have bread surfacing and not all of it completely under the liquid of the custard.
Bake for 30 minutes or until bread is a golden brown.