Recipe Review: Gordon Ramsay’s Bread and Butter Pudding

I haven’t stopped going on about this since I made it. And ate the whole thing. Yes, just me, a spoon and a smile permanently fixed on my face as I devoured the whole scrummy lot along with some cold double cream. Even then it wasn’t enough. It still isn’t enough and I’m waiting for my next opportunity to make another batch.

Gordon’s recipe uses sliced pain au chocolat but I don’t like chocolate with dried fruit and I just wanted to be hit with cinnamon, sugar and creaminess without nuggets of chocolate getting in my way. Never though I’d say that! Nigella has an amazing recipe for chocolate chip bread pudding that I will go to for when I want such a thing.

I’ve adapted Gordon’s recipe quite a bit so what follows is my version. You can find his original in his Ultimate Cookery Course book.

Serves 4 generously (or 1, if you’re me)

What you need:

  • 12 thin slices of brioche bread
  • 50g soft butter
  • 2 tbsp ground cinnamon
  • 4 tbsp demerara sugar
  • 2 small handfuls of sultanas
  • 250ml whole milk
  • 60ml double cream
  • 3 eggs
  • 1 tbsp vanilla extract

What you do:

  1. Cut your brioche slices into half diagonally to make triangles and generously butter one side of each triangle. Pile the bread into a bowl and leave to one side.
  2. Grease a pie dish (big enough to hold all the bread tightly) and sprinkle over one tablespoon of the demerara sugar and one tablespoon of the ground cinnamon.
  3. Next, make the custard by whisking together the milk, cream, eggs, vanilla, one tablespoon of the sugar and a little more cinnamon. Now pour half of this into the bowl where your bread is sitting and allow it to sit for a minute or two.
  4. To compile your pudding, lay slices of the bread with their pointy corners sticking up out of the dish and sprinkle in some sultanas as you go, pushing the bread together. When all the bread is used up, pour on the rest of the custard mixture, making sure it gets into all the crevices. Sprinkle over the remaining cinnamon and last two tablespoons of demerara sugar then bake in an oven set to 180°c for 35-40 minutes until set and golden. Leave to rest for a little while before eating unless you have a fire resistant mouth.

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Bread and Butter pudding should have a crunchy sugary top and be rich, creamy and luxurious beneath with lots of flavour from the spice and fruit. This delivers in every possible way. It may not be the prettiest pudding in the world but some of the ugliest things can be delicious. Just writing this up makes me want to get into the kitchen and get me some bread and butter pudding on the go. Enjoy!

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8 thoughts on “Recipe Review: Gordon Ramsay’s Bread and Butter Pudding

  1. I had to smile when you wrote you ate the whole pudding, Sometimes I´m the same, first just one spoonful, then another, and another, and another…. :-)! But you did right, this looks ever so scrumptious. And I wouldn´t have used pain au chocolat either, the raisins and cinnamon make a much better match here I think.

    Like

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