Discussion in 'Disney Restaurants' started by Dafnaf, Sep 7, 2007.
I don't remember it having cinnamon, but if you have a concern over an allergy (or just not liking cinnamon ) I'm sure the restaurant staff would find out for you.
BTW, the bread pudding is incredible. Hope you get a chance to try it.
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I am kind of tagging on to this thread. I was wondering what it is like too. Does it have raisins?
I don't remember raisins. I only remember that my eyes were rolling in the back of my head over how incredibly delicious it was!
ok that smily laughs way harder than I imagined
If there is- it is minimal as I hate cinammon and love the pudding. If it is an allergy, then i would certainly ask.
I am a huge bread pudding fan....for the life of me I cannot remember if it had raisins or not. However, I do remember it being a bit mushy for my taste and probably because I make bread pudding and like it to be more together and not so custardy....do not get me wrong, it was good.......but I do not remember thinking great.
I don't think so. That was really good, the meal itself was not. Here's a picture of it.
the caramel sauce and the creme anglaise (I think it is creme anglaise they serve with it) are what turns this good pud into a fab, dream making pud.
I have dreamt of this pudding for 2 years now ....LOL
Cannot wait to try it again on this trip, I hope it doesn't let me down
I just ate it last Sunday. If it had cinnamon, it certainly not enough to really notice. But with all that carmel sauce and sweet cream, who would notice?
Just checked out the recipe in the Head Chef's Cookbook (which we just purchased! )and there is no cinnamon in the pudding or the sauces. However, I now need to find mucovado and caster sugars if I am to make it according to the recipe. Has anyone ever heard of these sugars?
Caster sugar is a superfine granular sugar. I use it to make iced tea and lemonade because it dissolves readily in cold liquid. I find it at Whole Foods or at Fresh Market. Muscovado sugar is sugar in the raw, like Turbinado sugar. Big brown crystals. I use it on top of creme brulee...it torches very nicely!
Hope that helps!
Thank you! I am familiar with "superfine" and "raw" sugar-guess the names just threw me off.
Just a point of order - bread pudding and bread and butter pudding (what RR has) is not the same thing.
I can best describe B&BP as layers of french toast and raisins densely packed and baked instead of fried, with a sauce or two poured over it. I can't say for certain that the RR version had raisins, but I believe it did.
They can often be similar in presentation and even sauces I believe, but prepared very differently and can have different ingredients.
It definitely had raisins in it. I can't stand raisins, but didn't mind them so much in Grer's Bread & Butter Pudding. They added that extra umph that was perfect with it. I'm drooling just thinking about it.
May I ask the name of the Head Chef and the name of his cookbook? I'd like to pick it up, too. Did you buy it there, or in a bookstore? Thanks!
Kevin Dundon's cookbook is entitled, "Full On Irish: Creative Contemporary Cooking." ($30.00) We ordered it from Barnes & Noble although it is available at RR. We are very exciting to try some of the recipes as we just loved our visits to RR.
According to the Head Chef's cookbook, the raisins are soaked in Irish Mist Liqueur.
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