Gordon Ramsay Bread An d Butter Pudding Recipe

The First Time I Screwed This Up…

I thought I had it. Bread, butter, custard—how hard could it be? Turns out, very. My first attempt? Raw custard in the middle, soggy top, and bland as hospital food. I didn’t give the bread time to soak, skipped the bain-marie, and used fresh bread like a rookie. Classic mistake.

What flipped the switch? Watching Gordon Ramsay emphasize texture control and custard balance. It’s not just “make pudding”—it’s make layers behave. You’re building contrast: soft, creamy insides, crisp golden lid.

Let’s break it down so you never serve mush again.

Why This Works (And Where Most Go Wrong)

Most Bread & Butter Puddings Fail Because:

• The bread floats, doesn’t soak properly.
• The custard splits or stays runny.
• The top stays pale and limp, not golden and crisp.

Ramsay’s Method Fixes That:

• Full-fat custard (double cream + yolks) for set texture.
• Letting the bread soak for at least an hour before baking—non-negotiable.
• Bain-marie for even heat so you don’t overcook the eggs.
• Demerara sugar crust adds snap to each bite.

What Surprised Me:

You don’t need stale bread—but you do need dry bread. Light toasting gives control without waiting days.

Ingredients That Actually Matter

• 400g white bread (8–10 thick slices) – Use slightly stale, or toast fresh slices lightly. Crusts on. Flavor lives there.
• 25g unsalted butter, softened – Don’t skip buttering both sides. It prevents sogginess.
• 50g raisins – Ramsay goes light here. You can double if you like it fruitier.
• 250ml double cream + 125ml milk – This ratio gives richness without clag.
• 4 eggs + 2 yolks – More yolks = better set, silkier custard.
• 1 vanilla pod – Scrape the seeds. Don’t sub with fake extract unless you must.
• 25g demerara sugar – For the golden crunchy top.

How To Make Gordon Ramsay Bread and Butter Pudding

Grease a baking dish generously with butter. You want zero sticking.

Butter each slice of bread on both sides. Cut into triangles. Stack into the dish slightly overlapping, like roof shingles. Layer in raisins as you go.

Make your custard: Warm the cream and milk together gently—just enough to take the chill off. In a large bowl, whisk the eggs, yolks, and vanilla seeds. Slowly pour in the warm dairy, whisking constantly.

Pour the custard over the bread. Press the bread down gently so it soaks. Let it rest in the fridge at least an hour—overnight is even better.

Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.

Sprinkle the top with demerara sugar. Place the baking dish in a large roasting pan. Pour hot water into the pan until it comes halfway up the sides. This is your bain-marie—it keeps the custard silky and prevents scrambling.

Bake for 35–40 minutes. The top should be deep golden and slightly crunchy. The middle should wobble, not slosh.

Let it sit 5–10 minutes before serving.

What Gordon Ramsay Says About This Dish

“Custard’s got to be silky. If it’s grainy, you’ve cooked it too hard.”
→ You’re not boiling custard—you’re coaxing it to set gently.

“Bain-marie gives you even heat. Otherwise, you’ll overcook the edges before the middle sets.”
→ Skip the water bath and you’re gambling with texture.

“Let it rest. Don’t rush pudding out of the oven.”
→ 5-10 minutes rest firms it up. Slice too soon and it falls apart.

What I Got Wrong (And How I Fixed It)

• Used fresh sandwich bread – turned to mush. Lightly toasting fixed it.
• Didn’t soak long enough – middle stayed raw. An hour minimum is mandatory.
• Skipped bain-marie – custard curdled. Water bath = smooth texture.
• Didn’t press bread down – dry pockets inside. Now I press it gently before chilling.

Variations That Actually Hold Up

Can You Tweak It?

• Swap raisins for sultanas or chopped dried figs – works perfectly.
• Add a pinch of cinnamon or orange zest to the custard – subtle flavor boost.
• Use brioche or croissants instead of plain white bread – ultra-rich version.
• Add dark chocolate chips between layers – indulgent but tested, it works.

Don’t add fruit with too much water (like fresh berries)—it messes with the custard set.

Pro Tips That Change The Game

• Don’t overbake – Pull it when the center still has a wobble. It will finish setting outside the oven.
• Use a digital thermometer – Custard sets around 75–80°C (167–176°F).
• Toast bread if it’s not stale – Gives structure without waiting days.
• Want it extra golden? Hit it with the broiler for 1–2 minutes at the end—watch it like a hawk.

Storage + Leftover Moves

Cool completely, then refrigerate covered. Lasts 2 days max.

To reheat: Microwave in short bursts (covered), or bake at 160°C (320°F) for 10 minutes.

Leftover magic: Chop cold pudding into cubes and pan-fry in butter for breakfast with maple syrup. Game changer.

Freezing? It’s not ideal. Custard can split.

FAQs – Real Questions, Real Answers

Q: Can I use brioche?
Yes—brioche or croissants are richer and more decadent. Reduce the cream slightly or it can get too heavy.

Q: Can I skip the bain-marie?
You can, but risk grainy or curdled custard. Use it for best results.

Q: How do I know it’s done?
Golden on top, wobbly in the center, knife comes out clean. Or hit 75°C (167°F) inside.

Q: What spices can I add?
Cinnamon, nutmeg, or cardamom all work—but go light. Let the vanilla lead.

Q: Why is my pudding watery?
Either the custard didn’t set (underbaked or wrong ratio), or the bread wasn’t dry enough to absorb it.

Try More Recipes:

• Gordon Ramsay Chocolate Lava Cake Recipe
• Gordon Ramsay Cheesecake Recipe
• Gordon Ramsay Baked Rspberry Cheesecake Recipe
• Gordon Ramsay Apple Tarte Tatin Recipe