Hamdi Saidani This Gordon Ramsay Bread And Butter Pudding Recipe is a creamy and rich recipe, which is made with white bread and double cream. It’s the ultimate comfort food recipe, ready in about 2 hours.
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
- 25g demerara sugar
How To Make Gordon Ramsay Bread And Butter Pudding Recipe
- Prep the Dish and Bread: Generously grease a medium-sized baking dish with some of the softened butter. Butter both sides of each slice of bread, then cut them into triangles.
- Layer the Pudding: Arrange a layer of the buttered bread triangles in the bottom of the dish, then sprinkle with some of the raisins. Continue layering the bread and raisins until you’ve used them all up, finishing with a neat layer of bread on top.
- Make the Custard: In a small saucepan, gently warm the milk and double cream together. Slit the vanilla pod lengthwise and scrape out the seeds. In a separate large bowl, whisk together the eggs, egg yolks, and the vanilla seeds.
- Combine and Soak: Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling. Pour this custard evenly over the bread and raisin layers. Gently press down on the bread to ensure it’s fully submerged.
- Chill the Pudding: Cover the dish with cling film and place it in the refrigerator to chill for at least 1 hour. This allows the bread to fully absorb the custard.
- Bake in a Water Bath: Preheat your oven to 350°F (180°C / 160°C fan). Remove the dish from the fridge and sprinkle the demerara sugar evenly over the top. Place the baking dish inside a larger, deep roasting tin and fill the tin with hot water until it comes halfway up the sides of the pudding dish (this is a bain-marie).
- Cook and Rest: Bake for 35–40 minutes, until the top is golden brown and the custard is just set with a slight wobble in the center. Carefully remove from the oven and the water bath. Let the pudding rest for 5–10 minutes before serving.
Recipe Tips
- How do I know when the pudding is perfectly cooked? Don’t overbake it. The key is to pull it from the oven when the center still has a slight jiggle. The residual heat will finish setting the custard as it rests, ensuring a creamy, not rubbery, texture.
- Can I use fresh bread? If your bread isn’t a day or two old (stale), you can lightly toast the slices before buttering them. This helps dry them out so they can absorb the custard without turning to mush.
- How can I get an extra golden, crispy top? For an even deeper color and crunch, you can place the finished pudding under a hot broiler for 1-2 minutes at the very end. Watch it carefully as the sugar can burn quickly.
- What is the right consistency for the custard? Before pouring it over the bread, the custard mixture should be thick enough to lightly coat the back of a spoon. This indicates the eggs are well incorporated and will help the pudding set correctly.
What To Serve With Bread And Butter Pudding
This classic dessert is comforting on its own or can be served with a simple accompaniment.
- A splash of heavy cream or crème fraîche
- A scoop of vanilla bean ice cream
- A dollop of clotted cream
- A simple dusting of powdered sugar
How To Store Bread And Butter Pudding
Refrigerate: Cover leftovers tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days. It can be enjoyed cold or reheated gently in the microwave or oven. Freeze: We do not recommend freezing this pudding as the custard can split and become watery upon thawing, affecting the texture.
Gordon Ramsay Bread And Butter Pudding Nutrition Facts
- Serving: 1 (of 6)
- Calories: 620kcal
- Protein: 15g
- Fat: 40g
- Carbohydrates: 50g
- Sugar: 25g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best kind of bread for bread and butter pudding?
A sturdy, thick-sliced white bread like brioche, challah, or a simple white loaf works best. You want something that is substantial enough to soak up the rich custard without completely falling apart.
Why is my pudding watery?
A watery or runny pudding is usually a sign that the custard didn’t set properly. This can be caused by an incorrect ratio of liquid to eggs, not letting the bread soak long enough, or underbaking the pudding. Baking it in a bain-marie (water bath) helps it cook gently and set evenly.
Can I make this ahead of time?
Yes, you can assemble the pudding completely, cover it, and leave it to soak in the refrigerator for up to 24 hours before baking. This actually improves the flavor and texture as the bread has more time to absorb the custard.
Try More Gordon Ramsay Recipes:
Gordon Ramsay Bread And Butter Pudding Recipe
Description
A classic British dessert featuring buttery bread layered with raisins and baked in a rich, creamy vanilla custard until golden and just set.
Ingredients
Instructions
- Grease a baking dish. Butter bread on both sides, cut into triangles.
- Layer the bread and raisins in the prepared dish.
- Gently warm the milk and cream. In a bowl, whisk eggs, yolks, and vanilla seeds.
- Slowly whisk the warm milk mixture into the eggs to create a custard.
- Pour the custard over the bread, press to submerge, and chill for at least 1 hour.
- Preheat oven to 350°F (180°C). Sprinkle with demerara sugar.
- Bake in a water bath (bain-marie) for 35-40 minutes until golden and just set.
- Rest for 5-10 minutes before serving.
Notes
- u003cliu003eDon’t overbake the pudding; remove it from the oven when the center still has a slight wobble to ensure a creamy texture.u003c/liu003eu003cliu003eIf your bread is fresh, you can toast it lightly to help it absorb the custard without becoming soggy.u003c/liu003eu003cliu003eFor an extra golden top, place the pudding under a hot broiler for a minute or two at the end of baking.u003c/liu003eu003cliu003eThe custard is ready when it’s thick enough to coat the back of a spoon before you pour it over the bread.u003c/liu003e
