Gordon Ramsay Bread An d Butter Pudding Recipe

This delicious Bread and Butter Pudding recipe by Gordon Ramsay is a simple and comforting dessert that’s perfect for any occasion. With a creamy custard soaked into soft bread, it’s baked to golden perfection. You can easily adapt it with common ingredients like sultanas or even a sprinkle of cinnamon for extra flavor!

Ingredients Needed:

• 25g unsalted butter, softened
• 400g white bread, about 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 Bread And Butter Pudding Recipe?

1. Prepare the Dish: Grease a large baking dish with butter. Butter the bread on both sides and cut it into triangular quarters, keeping the crusts on. Layer the sliced bread in the dish, overlapping the slices and sprinkling with raisins as you go. Continue until all the bread is used up, finishing with a sprinkling of raisins on top.
2. Make the Custard: In a large bowl, combine the cream, milk, eggs, and egg yolks. Split the vanilla pod in half lengthways and scrape in the seeds, then whisk everything together until smooth to form the custard.
3. Soak the Bread: Pour the custard over the bread, ensuring it completely covers the bread. Allow the bread to soak in the custard for an hour in the fridge. Lightly press the bread down with your hands to help it absorb the custard if necessary.
4. Bake the Pudding: Preheat the oven to 180°C (Fan 160°C / Gas 4) or 350°F. Sprinkle the top of the pudding with demerara sugar. Stand the baking dish in a large, deep roasting tin or baking tray. Pour hot water from the kettle into the outer tray until it reaches about halfway up the sides of the baking dish, creating a bain-marie. Bake for 35-40 minutes, or until the pudding is golden on top and the custard is set.

Recipe Tips:

• Use old bread: Fresh bread can get too soggy. For better texture, use bread that’s a day or two old, or lightly toast it.
• Soak the bread well: Make sure the bread soaks up all the custard. Press it down if needed to help it absorb.
• Check the custard: The custard should be thick enough to coat the back of a spoon. If it’s too runny, it won’t set right.
• Bain-marie method: Make sure the water in the roasting pan reaches halfway up the sides of the baking dish. This cooks the pudding evenly.
• Add sugar for a crispy top: Sprinkle demerara sugar on top before baking. It will create a sweet, crunchy crust.

How To Store  Leftovers?

Let any leftover Bread and Butter Pudding cool to room temperature. After it’s cool, cover it and put it in the fridge. It will last for up to 2 days.

Nutrition Facts:

• Calories: 446kcal
• Total Fat: 21g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrates: 48g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 9g

Gordon Ramsay Bread And Butter Pudding Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dessert Recipe Keys: B Bread And Butter Pudding Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time:1 hour Total time:1 hour 55 minutesServings:4 servingsCalories:446 kcal Best Season:Suitable throughout the year

Description

This delicious Bread and Butter Pudding recipe by Gordon Ramsay is a simple and comforting dessert that’s perfect for any occasion. With a creamy custard soaked into soft bread, it’s baked to golden perfection. You can easily adapt it with common ingredients like sultanas or even a sprinkle of cinnamon for extra flavor!

Ingredients

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

Instructions

1. Prepare the Dish: Grease a large baking dish with butter. Butter the bread on both sides and cut it into triangular quarters, keeping the crusts on. Layer the sliced bread in the dish, overlapping the slices and sprinkling with raisins as you go. Continue until all the bread is used up, finishing with a sprinkling of raisins on top.
2. Make the Custard: In a large bowl, combine the cream, milk, eggs, and egg yolks. Split the vanilla pod in half lengthways and scrape in the seeds, then whisk everything together until smooth to form the custard.
3. Soak the Bread: Pour the custard over the bread, ensuring it completely covers the bread. Allow the bread to soak in the custard for an hour in the fridge. Lightly press the bread down with your hands to help it absorb the custard if necessary.
4. Bake the Pudding: Preheat the oven to 180°C (Fan 160°C / Gas 4) or 350°F. Sprinkle the top of the pudding with demerara sugar. Stand the baking dish in a large, deep roasting tin or baking tray. Pour hot water from the kettle into the outer tray until it reaches about halfway up the sides of the baking dish, creating a bain-marie. Bake for 35-40 minutes, or until the pudding is golden on top and the custard is set.

Notes

• Use old bread: Fresh bread can get too soggy. For better texture, use bread that’s a day or two old, or lightly toast it.
• Soak the bread well: Make sure the bread soaks up all the custard. Press it down if needed to help it absorb.
• Check the custard: The custard should be thick enough to coat the back of a spoon. If it’s too runny, it won’t set right.
• Bain-marie method: Make sure the water in the roasting pan reaches halfway up the sides of the baking dish. This cooks the pudding evenly.
• Add sugar for a crispy top: Sprinkle demerara sugar on top before baking. It will create a sweet, crunchy crust.

Keywords:Gordon Ramsay Bread And Butter Pudding Recipe