I remember the first time I tried Gordon Ramsay’s Bread and Butter Pudding. It wasn’t in a fancy restaurant but in my own kitchen, following his recipe step-by-step on TV. That first bite was magical. The pudding was rich, comforting and had a perfect balance of creamy custard with a golden, slightly crispy top.
This isn’t your average bread pudding. Ramsay takes a humble, classic dessert and elevates it with buttery, caramelized layers and bursts of sweetness from dried fruits. It’s nostalgic, yet refined. a dish that feels like a warm hug on a chilly day but also something you’d proudly serve at a dinner party.
His version uses slices of buttered bread instead of cubed stale bread which creates distinct layers that soak up the custard beautifully without turning into mush. It’s all about texture and flavor contrast-soft custard meets crispy edges and a slight caramel crunch.
Gordon Ramsay Bread And Butter Pudding Recipe
Ingredients Needed
I love how straightforward the ingredient list is for this pudding. You don’t need anything exotic. Here’s what you’ll need:
- White bread slices (preferably slightly stale for better soaking)
- Butter (for spreading generously on the bread)
- Eggs (the custard’s backbone)
- Whole milk (adds richness)
- Heavy cream (makes the custard luxuriously smooth)
- Caster sugar (fine sugar dissolves nicely in custard)
- Vanilla extract (for aromatic warmth)
- Mixed dried fruits (like raisins, sultanas or apricots. adds bursts of chewy sweetness)
- Ground cinnamon or nutmeg (optional, for a warm spice note)
- Orange zest (optional, for a fresh citrus zing)
- Powdered sugar (for dusting the finished pudding)
Equipment Needed
When I first made this, I underestimated how much the right tools matter. Using the proper equipment made everything smoother and turned the dessert out perfect.
Here’s what you’ll want:
- Medium mixing bowl (for the custard)
- Whisk (to beat eggs and blend custard)
- Bread knife (to slice crusts off the bread if you prefer)
- Butter knife or pastry brush (to spread butter evenly)
- Baking dish (ideally a ceramic or glass dish about 8×8 inches)
- Measuring cups and spoons (accuracy matters for custard)
- Saucepan (optional, if you want to warm milk before mixing)
- Oven mitts (for safe handling)
- Cooling rack (to rest pudding after baking)
Ingredient Science Spotlight
I love geeking out on how ingredients work together in recipes. With this pudding, it’s all about balance and interaction:
- Bread: Using buttered bread slices rather than cubed bread creates layers that absorb custard without dissolving completely. The butter also helps caramelize the bread edges, adding flavor and texture.
- Eggs and Dairy: Eggs set the custard as they cook, trapping liquid to create that silky texture. Whole milk and cream add fat which makes the custard rich and creamy, preventing it from becoming rubbery or dry.
- Sugar: Not only sweetens but also helps with browning (Maillard reaction), giving the top that beautiful golden crust.
- Vanilla and Citrus: Vanilla adds warmth and depth. Orange zest cuts through richness with brightness and complexity.
- Dried fruits: Their chewy texture and concentrated sweetness contrast the soft pudding, adding interest in every bite.
Instructions To Make Gordon Ramsay’s Bread And Butter Pudding
Here’s how I walk through it in my kitchen, step-by-step:
- Prep the bread: Trim crusts if you want. Spread butter thickly on each slice. Then cut each slice diagonally into triangles.
- Layer the bread: Arrange half the triangles in a buttered baking dish, slightly overlapping. Sprinkle half the dried fruits evenly over the bread.
- Repeat layering: Add remaining bread triangles and top with the rest of the dried fruits.
- Make the custard: In a bowl, whisk eggs and sugar until pale. Add milk, cream, vanilla and orange zest. Mix well but gently.
- Pour custard: Pour the custard mixture evenly over the bread layers. Press lightly with a spoon to help bread soak.
- Rest: Let the pudding sit for about 10 minutes. This helps the custard soak deeper.
- Bake: Place the dish in a preheated oven at 350°F (175°C). Bake for about 35-40 minutes or until the custard is set and the top is golden and slightly crisp.
- Cool and serve: Let the pudding cool slightly on a rack. Dust with powdered sugar before serving.
Common Mistakes & Fixes
When I was learning, I made some classic errors. Here’s what to watch for:
- Pudding too soggy: Usually because bread was too fresh or custard poured while too hot. Use day-old bread and cool custard before pouring.
- Custard not setting: Maybe eggs weren’t whisked enough or oven temperature was off. Whisk eggs until light and bake at a consistent moderate heat.
- Burnt top but raw middle: Oven racks too high or baking dish too deep. Use the middle rack and don’t overfill the dish.
- Dry pudding: Not enough custard or too much bread. Follow recipe ratios carefully and press bread gently to soak.
Smart Substitutions
Life happens, so here are some swaps that still keep the magic:
- Bread: Brioche or challah can add a richer flavor. Gluten-free bread works too but may alter texture.
- Milk/Cream: Use whole milk and half & half if no cream. For a lighter pudding, use just milk but expect less richness.
- Sugar: Brown sugar adds caramel notes but may darken pudding. Honey or maple syrup can be used but adjust custard liquids slightly.
- Fruits: Fresh berries or chopped apples work if dried fruits aren’t your thing. Toast nuts for crunch.
- Butter: Use margarine or plant-based butter for dairy-free versions.
FAQs
What Type Of Bread Does Gordon Ramsay Use In His Bread And Butter Pudding?
He usually goes with brioche or challah. They’re rich soft and soak up the custard really well.
Does Gordon Ramsay Add Anything Special To His Bread And Butter Pudding?
Yes he often adds sultanas or raisins and sometimes even a splash of whiskey or brandy for extra flavor.
How Do You Know When The Pudding Is Done Baking?
It should be golden on top and just set in the middle. Give it a gentle shake. If it jiggles slightly but doesn’t look wet it’s good to go.