Gordon Ramsay Bread And Butter Pudding Recipe

This Gordon Ramsay Bread and Butter Pudding recipe is a rich and creamy recipe, which is made with thick white bread and a vanilla-infused custard. It’s the ultimate comfort food recipe, ready in about 1 hour and 50 minutes, including chilling time.

Jump to Recipe

Gordon Ramsay Bread And Butter Pudding Recipe Ingredients

• 25g unsalted butter, softened
• 400g white bread (8–10 thick slices)
• 50g raisins
• 250ml double cream
• 125ml milk
• 4 eggs
• 2 egg yolks
• 1 vanilla pod, seeds scraped
• 25g demerara sugar

How To Make Gordon Ramsay Bread And Butter Pudding Recipe

1. Prepare the Dish and Bread: Generously grease a baking dish with softened butter. Butter both sides of each slice of bread, then cut them into triangles.
2. Layer the Pudding: Arrange a layer of the buttered bread triangles in the dish, then sprinkle over some of the raisins. Repeat the layers, finishing with a final layer of bread on top.
3. Make the Custard: In a saucepan, gently warm the double cream and milk. In a separate large bowl, whisk the eggs, egg yolks, and the scraped vanilla seeds together.
4. Combine the Custard: While whisking constantly, slowly pour the warm milk and cream mixture into the eggs. Continue to whisk until everything is well combined.
5. Soak and Chill: Carefully pour the custard over the layered bread, pressing down gently with the back of a spoon to ensure all the bread is soaked. Cover and chill in the refrigerator for at least 1 hour.
6. Prepare for Baking: Preheat your oven to 180°C (160°C fan) / 350°F. Sprinkle the demerara sugar evenly over the top of the chilled pudding.
7. Bake the Pudding: Place the baking dish inside a larger roasting tin and fill the tin with hot water until it comes halfway up the sides of the dish (this is a bain-marie). Bake for 35–40 minutes until the custard is just set and the top is golden.
8. Rest and Serve: Let the pudding rest for 5–10 minutes before serving warm.

Recipe Tips

• How do I know when the pudding is perfectly cooked? The key is not to overbake it. The pudding is ready when the center still has a slight wobble when you gently shake the dish. It will continue to set as it rests outside the oven.
• What if my bread is fresh, not stale? Stale bread is ideal as it soaks up more custard. If your bread is fresh, you can lightly toast the slices in the oven for a few minutes before buttering them. This helps them to dry out and gives them more structure.
• How thick should the custard be? Before pouring it over the bread, the custard should be thick enough to coat the back of a spoon. If it seems too thin, you can gently warm it in the saucepan over a very low heat, stirring constantly, until it thickens slightly. Do not let it boil.
• How do I get an extra golden, crunchy top? The demerara sugar will create a lovely crunch. For an even deeper golden-brown color, you can place the finished pudding under a hot broiler for 1–2 minutes at the very end of baking. Watch it like a hawk to prevent it from burning.

What To Serve With Bread And Butter Pudding

This classic dessert is rich and comforting on its own, but is even better with:

• A scoop of vanilla ice cream
• Pouring cream or clotted cream
• A spoonful of warm custard
• A drizzle of caramel sauce

How To Store Bread And Butter Pudding

• Refrigerate: Allow the pudding to cool completely. Cover the dish with foil or plastic wrap and store it in the refrigerator for up to 3 days.
• Reheat: You can enjoy it cold, or reheat individual portions in the microwave or the entire dish in a moderate oven until warmed through.

Bread And Butter Pudding Nutrition Facts

• Calories: 446kcal
• Carbohydrates: 45g
• Protein: 12g
• Fat: 25g
• Saturated Fat: 14g
• Sodium: 400mg
• Fiber: 2g
• Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs