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The Gordon Ramsay Bread Pudding That’ll Ruin All Others For You

There’s something magical about taking humble, day-old bread and turning it into a dessert that feels utterly luxurious. It’s kitchen alchemy at its finest.

I used to think bread pudding was just a soggy, overly sweet mess. That was until I discovered the method favored by chefs like Gordon Ramsay—it’s less of a pudding and more of a rich, custardy baked French toast casserole. It’s a game-changer.

This isn’t your grandma’s bread pudding, unless your grandma is a Michelin-starred chef. We’re talking about a silky custard, rich brioche bread, and a warm toffee sauce that ties it all together. It’s the kind of dessert that silences a dinner table, in a good way.

Forget everything you thought you knew. This recipe transforms a simple classic into something you’d be proud to serve at any gathering. Let’s make something incredible.

What You’ll Need

Gathering your ingredients first makes the whole process smooth and stress-free. Here’s what you need for the pudding and that irresistible toffee sauce.

For the Bread Pudding:

• 1 large loaf (about 1 lb or 450g) of day-old brioche or challah bread
• 5 large egg yolks
• 1 whole large egg
• 1 cup (200g) granulated sugar
• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons unsalted butter, softened, for greasing

For the Toffee Sauce:

• 1 cup (220g) packed brown sugar
• 1/2 cup (113g) unsalted butter
• 1/2 cup (120ml) heavy cream
• 1 teaspoon pure vanilla extract
• A generous pinch of sea salt

Tools for the Job

• 9×13 inch baking dish
• A larger roasting pan (for the water bath)
• Large mixing bowl
• Whisk
• Medium saucepan
• Measuring cups and spoons
• Serrated knife for cutting bread

How to Make Gordon Ramsay’s Bread Pudding

Follow these steps closely. The magic is in the method, especially how you treat the custard.

Step 1: Preheat your oven to 350°F (175°C). Generously grease your 9×13 inch baking dish with the softened butter.

Step 2: Cut the brioche bread into 1-inch cubes. Don’t worry about perfection. Spread the cubes evenly in the prepared baking dish.

Step 3: In a large bowl, whisk together the 5 egg yolks, 1 whole egg, and granulated sugar until the mixture is pale and slightly thickened. This step is crucial for a smooth custard.

Step 4: In a medium saucepan, gently heat the heavy cream, whole milk, vanilla, cinnamon, nutmeg, and salt over medium-low heat. Heat until it’s steaming, but do not let it boil.

Step 5: Now for the important part: tempering the eggs. Slowly pour about half a cup of the hot cream mixture into the egg and sugar mixture, whisking constantly. This gently raises the egg temperature without scrambling them. Continue to slowly pour in the rest of the cream, whisking until everything is combined.

Step 6: Pour the finished custard evenly over the bread cubes in the baking dish. Gently press the bread down to ensure it all gets a good soak. Let it sit for 15-20 minutes, allowing the bread to absorb that beautiful custard.

Step 7: Place the baking dish inside the larger roasting pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the baking dish. This water bath (or bain-marie) ensures a gentle, even bake.

Step 8: Bake for 45-55 minutes, or until the custard is set and the top is golden brown. The center should have a slight jiggle. Carefully remove from the oven and the water bath. Let it cool for at least 15 minutes before serving.

Step 9 (Sauce): While the pudding cools, make the toffee sauce. In a saucepan, melt the butter and brown sugar over medium heat. Stir until the sugar dissolves. Add the heavy cream and bring to a simmer, stirring for 2-3 minutes until it thickens slightly. Remove from heat and stir in the vanilla and sea salt.

Step 10: Serve the warm bread pudding in bowls, generously drizzled with the warm toffee sauce.

Pro Tips

I’ve made this dozens of times, and these are the little things that make a big difference.

1. Use Stale Bread. Seriously. Fresh bread is too soft and will turn to mush. Day-old (or even two-day-old) bread has lost some moisture, making it like a sponge that’s ready to soak up all that custard without falling apart.
2. Don’t Skip the Water Bath. It might seem like an annoying extra step, but a water bath is your secret weapon. It insulates the custard from the oven’s direct heat, preventing it from splitting or getting rubbery. It’s the key to that silky, creamy texture.
3. Temper Your Eggs Slowly. Rushing the tempering step is the fastest way to get sweet, scrambled eggs in your custard. Pour the hot cream in a very thin, slow stream while whisking like your life depends on it. It’s worth the arm workout.
4. Let It Rest. Give the pudding a good 15-20 minutes to rest after it comes out of the oven. This allows the custard to finish setting up, making it easier to slice and serve. It also prevents it from falling apart on the plate.

Substitutions and Variations

Don’t have brioche? Want to mix things up? No problem. This recipe is wonderfully flexible.

Ingredient	Substitution/Variation	Notes
Brioche Bread	Challah, Croissants, French Bread	Richer breads work best.
Add-ins	Chocolate Chips, Raisins, Pecans	Add 1 cup with the bread.
Toffee Sauce	Add 2 tbsp Bourbon or Rum	Stir in at the very end.
Spices	Cardamom, Allspice	Use a pinch for warmth.

Pairings and Nutritional Info

This dessert is a showstopper on its own, but it also plays well with others. Here are some ideas to round out your meal.

Category	Suggestion
Meal Pairing	Serve after a hearty roast beef or chicken dinner.
Drink Pairing	Coffee, a dark rum, or a sweet dessert wine.
Dietary Swaps	Use gluten-free bread and dairy-free milk/cream.

Nutritional Information (Estimate): This is a decadent treat. A single serving is approximately 450-550 calories, depending on the serving size and amount of sauce. It’s pure comfort food, meant to be enjoyed without guilt.

Cooking Time Efficiency: You can prepare the custard base a day ahead and store it in an airtight container in the fridge. When you’re ready to bake, just pour it over your bread cubes and proceed with the recipe.

Leftovers and Storage

If you have any leftovers (which is a big “if”), they store beautifully.

• Fridge: Let the pudding cool completely, then cover it tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
• Reheating: The best way to reheat is in the oven. Place a slice on a baking sheet and warm at 325°F (160°C) for 10-15 minutes. The microwave works too, but the texture will be a bit softer.

Frequently Asked Questions

Q1. Why did my bread pudding turn out watery?
Ans: This usually happens if it’s underbaked. The custard didn’t have enough time to fully set. Make sure the center has only a slight jiggle before you take it out of the oven. It will continue to set as it cools.

Q2. Can I use fresh bread if that’s all I have?
Ans: You can, but you’ll get a better result if you dry it out first. Cube the fresh bread and bake it on a sheet pan at 300°F (150°C) for about 10-15 minutes until it’s slightly dry and toasted.

Q3. My custard looks like scrambled eggs. What went wrong?
Ans: You likely added the hot cream to the eggs too quickly. This shocks the eggs and cooks them instantly. The key is to temper them by adding the hot liquid very, very slowly while whisking constantly.

Q4. Can I freeze bread pudding?
Ans: Yes, you can. Let it cool completely, then wrap individual portions tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.

Wrapping Up

You now have the keys to a truly spectacular bread pudding. It’s rich, comforting, and sophisticated all at once. It proves that simple ingredients can create something extraordinary when treated with a little care and technique.

So go ahead, grab that loaf of bread and turn it into something special. You’ll be amazed at what you can create.

When you make it, I’d love to hear how it turned out. Drop a comment below with your experience or any questions you might have. Happy baking!

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