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Gordon Ramsay Bread Pudding transforms yesterday’s stale bread into a restaurant-quality dessert that’ll have your guests begging for the recipe. After twenty years of fighting fires and cooking for the crew, I’ve learned that the best comfort foods often come from making something extraordinary out of simple ingredients. This classic British pudding exemplifies that philosophy perfectly – it’s essentially a way to rescue bread that’s past its prime and turn it into something magical. The FDA emphasizes proper food handling when working with dairy-rich custards like this one. If you’re looking to expand your dessert repertoire, you might also enjoy our Gordon Ramsay sticky toffee pudding recipe.
Why This Gordon Ramsay Bread Pudding Recipe Works (And Where Most Go Wrong)
The secret to exceptional Gordon Ramsay Bread Pudding lies in understanding three fundamental principles that most home cooks overlook. First, the bread-to-custard ratio must be precisely balanced – too much custard and you’ll get soup, too little and you’ll have dry, tough bread chunks. Gordon’s technique calls for a 3:2 ratio of torn bread to liquid, which creates the perfect custardy texture without being soggy.
Temperature Control Is Everything
Second, temperature control during both preparation and baking determines success or failure. The custard base should never exceed 170°F when combining eggs with hot cream, or you’ll accidentally scramble your eggs. I’ve seen too many home cooks rush this step and end up with lumpy, broken custard. The science behind custard formation shows that gentle heat creates smooth, silky results.
Proper Bread Selection
Third, bread selection makes or breaks this Gordon Ramsay Bread Pudding. Day-old brioche, challah, or even quality white bread works best because these enriched breads have the structure to absorb custard without completely falling apart. Fresh bread turns to mush, while overly stale bread won’t absorb the custard properly, leaving you with dry pockets.
Ingredients That Actually Matter for Gordon Ramsay Bread Pudding
Quality ingredients elevate Gordon Ramsay Bread Pudding from mediocre to magnificent. The custard base requires heavy cream with at least 35% fat content – anything less won’t provide the rich mouthfeel that makes this dessert special. I always recommend using farm-fresh eggs when possible, as the deeper yellow yolks create a more luxurious color and richer flavor profile.
Vanilla extract should be pure, not imitation – the difference is immediately noticeable in the finished pudding. For the bread component, avoid pre-sliced sandwich bread if possible. Instead, choose an unsliced loaf of brioche or challah and tear it into irregular chunks about 1-2 inches in size. These irregular pieces create varied textures throughout the Gordon Ramsay Bread Pudding, with some pieces maintaining more structure while others melt into the custard.
The sugar component shouldn’t be overlooked either. A combination of granulated sugar in the custard and a light sprinkle of demerara sugar on top creates complexity – the demerara adds a subtle molasses note and creates a beautiful golden crust. If you’re interested in perfecting your custard-making skills, check out our guide to Gordon Ramsay lemon meringue cheesecake which uses similar techniques.
Step-by-Step Instructions for Gordon Ramsay Bread Pudding
Preparing the Bread Base
Start by preheating your oven to 325°F and buttering a 9×13-inch baking dish generously. Tear 8-10 cups of day-old bread into irregular chunks, ensuring no piece is larger than 2 inches. Layer these pieces in your prepared dish, creating some overlap but avoiding tight packing – the custard needs space to flow between the bread pieces.
Creating the Perfect Custard
In a heavy-bottomed saucepan, combine 2 cups heavy cream and 1 cup whole milk over medium-low heat. **Never let this mixture boil – excessive heat will cause the proteins to separate when you add the eggs.** Heat until you see steam rising and tiny bubbles forming around the edges, approximately 160°F on an instant-read thermometer.
While the cream mixture heats, whisk together 6 large egg yolks, 2 whole eggs, ¾ cup granulated sugar, 2 teaspoons vanilla extract, and a pinch of salt in a large bowl. **This tempering process is critical for smooth Gordon Ramsay Bread Pudding – pour the hot cream in slowly while whisking constantly to prevent curdling.** The mixture should coat the back of a spoon when properly combined.
Assembly and Baking
Pour the custard evenly over the bread, then gently press down with a spatula to ensure all pieces are moistened. Let this sit for 15 minutes to allow proper absorption – this resting period is crucial for even texture throughout your Gordon Ramsay Bread Pudding. You can learn more about professional bread techniques that apply to desserts like this one.
**Cover with foil and bake for 35 minutes, then remove foil and continue baking until the center is set and the top is golden brown, approximately 15-20 minutes more.** The internal temperature should reach 170°F to ensure food safety. Let cool for at least 20 minutes before serving to allow the custard to fully set.
Pro-Tips That Change the Game
- Toast the bread pieces lightly in a 300°F oven for 8-10 minutes before adding custard – this creates better texture and prevents mushiness
- Add a tablespoon of bourbon or rum to the custard for depth of flavor that mimics high-end restaurant versions
- Create a water bath by placing your baking dish inside a larger roasting pan filled halfway with hot water – this ensures gentle, even cooking
- Strain your custard mixture through a fine-mesh sieve before pouring to eliminate any lumps and achieve restaurant-smooth texture
- Let the assembled pudding rest overnight in the refrigerator before baking for maximum flavor absorption and improved texture
- Reserve some custard mixture to brush on top halfway through baking for an extra-rich surface
Storage & Leftovers for Gordon Ramsay Bread Pudding
Proper storage maintains the quality of your Gordon Ramsay Bread Pudding for several days. Cover the cooled pudding tightly with plastic wrap or transfer individual portions to airtight containers. Refrigerate for up to 4 days, ensuring the temperature stays below 40°F to prevent bacterial growth.
For reheating, individual portions work best in the microwave at 50% power for 60-90 seconds, which prevents overcooking the custard. For larger portions, reheat in a 300°F oven covered with foil for 15-20 minutes until warmed through. **Never reheat bread pudding more than once, as repeated heating can cause the custard to break and create food safety risks.** The FDA provides guidelines for safely reheating dairy-based desserts like this one.
Gordon Ramsay Bread Pudding
Ingredients
Equipment
Method
- 1️⃣ Preheat oven to 325°F and generously butter a 9×13-inch baking dish. Tear bread into irregular chunks ensuring no piece is larger than 2 inches, then layer in prepared dish with some overlap but avoid tight packing.
- 2️⃣ In a heavy-bottomed saucepan, combine heavy cream and whole milk over medium-low heat. Heat until steam rises and tiny bubbles form around edges (approximately 160°F) – never let this mixture boil.
- 3️⃣ While cream heats, whisk together egg yolks, whole eggs, granulated sugar, vanilla extract, and salt in a large bowl until well combined.
- 4️⃣ Slowly pour hot cream mixture into egg mixture while whisking constantly to prevent curdling. The mixture should coat the back of a spoon when properly combined.
- 5️⃣ Strain custard mixture through fine-mesh sieve to eliminate lumps, then pour evenly over bread. Gently press down with spatula to ensure all pieces are moistened.
- 6️⃣ Let assembled pudding sit for 15 minutes to allow proper absorption, then sprinkle demerara sugar on top for golden crust.
- 7️⃣ Cover with foil and bake for 35 minutes, then remove foil and continue baking until center is set and top is golden brown, approximately 15-20 minutes more. Internal temperature should reach 170°F.
- 8️⃣ Let cool for at least 20 minutes before serving to allow custard to fully set. Serve warm with vanilla ice cream or custard sauce if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions About Gordon Ramsay Bread Pudding
What are some common mistakes when making bread pudding?
The biggest mistake is using fresh bread instead of day-old bread, which leads to mushy texture. Other common errors include overheating the custard base causing curdled eggs, not allowing proper resting time for custard absorption, and baking at too high a temperature which creates a tough, rubbery texture. Gordon Ramsay Bread Pudding requires patience and attention to temperature control throughout the process.
What is a fun fact about bread pudding?
Bread pudding originated in 11th and 12th century England as “poor man’s pudding” – a frugal way to use stale bread rather than waste it. Medieval cooks would soak old bread in hot water, squeeze it dry, then mix it with whatever ingredients were available. The dessert version we know today evolved during the 13th century when sugar became more accessible to European cooks.
What is Gordon Ramsay’s signature dessert?
While Gordon Ramsay is famous for many desserts, his signature item is arguably the chocolate fondant with vanilla ice cream, which appeared on Hell’s Kitchen countless times. However, his Gordon Ramsay Bread Pudding with vanilla bean custard sauce has become equally iconic in his restaurants. He’s also known for his sticky toffee pudding and lemon tart variations that showcase classic British dessert techniques.
What are 5 interesting facts about Gordon Ramsay?
Gordon Ramsay originally wanted to be a professional soccer player before a knee injury ended that dream. He’s earned 17 Michelin stars throughout his career, holds a black belt in karate, completed multiple marathons and ironman competitions, and speaks French fluently. His restaurant empire spans over 35 locations worldwide, and he’s authored more than 25 cookbooks focusing on both professional techniques and home cooking accessibility.
Creating perfect Gordon Ramsay Bread Pudding takes practice, but following these techniques will give you restaurant-quality results every time. Remember that great cooking comes from understanding the why behind each step, not just following instructions blindly.
Stay safe,
Jack Sullivan
