Gordon Ramsay Bread Pudding: 5 Tips for the Perfect Dessert
When I first tackled gordon ramsay bread pudding, I thought it was just a matter of mixing stale bread with eggs and milk. My puddings often turned out rubbery or too wet, a common failure I later learned many home cooks face. It took a fiery lesson from Ramsay to understand the importance of balancing the custard consistency. He taught me to use the technique of ‘soaking’ the bread just right—enough for it to absorb the custard without falling apart. By mastering this, my gordon ramsay bread pudding transformed from a kitchen disaster to a comforting, creamy dessert.
Why This Technique Wins
If you want to elevate your kitchen game, Ramsay’s technique for gordon ramsay bread pudding is where it’s at. The flavor? Think rich, creamy goodness that envelops your taste buds, not some sad, desiccated lump of soggy bread. Texture? We’re talking a golden top that crackles like it means business, complemented by a melt-in-your-mouth interior. Technique? It’s all about that custard balance, folks. Get it right, and you’ve got yourself a decadent masterpiece that will have everyone begging for seconds.
What I Got Wrong, And Fixed
gordon ramsay bread pudding looked less like a dessert and more like a sad pool of overcooked eggs and bread. I was soaking the bread until it was practically disintegrating. It took a fiery wake-up call from Ramsay—“It’s not a soup! Treat that bread with respect!”—to realize that a gentle soak was crucial. After rethinking my approach, I finally cracked the code. Now, I unleash my inner Ramsay and craft the stuff dreams are made of.
Tools That Actually Matter
Let’s get real about kitchen gear. You don’t need a fancy showroom of gadgets to make gordon ramsay bread pudding. But there are a couple of essentials:
- Baking dish: A solid, non-stick baking dish allows even cooking and makes serving easier.
- Mixing bowls: Go for a medium-sized mixing bowl—this is where the magic happens. No more accidental egg spills!
- Whisk: If you’re not whisking like a madman, are you even cooking? This is key to creating that luxurious custard.
- Oven: A reliable oven that can maintain temperature is crucial. Nobody wants a half-baked gordon ramsay bread pudding.
The Ingredient Breakdown
The right ingredients can make or break your gordon ramsay bread pudding. Here’s what you need:
- 400g (about 14 oz) white bread: Preferably stale, cut into thick slices—this is your bread base!
- 50g (1.75 oz) raisins: These little bursts of sweetness can elevate your pudding to a new level.
- 250ml (1 cup) double cream: Be generous; let your pudding be rich and luxurious.
- 125ml (about ½ cup) milk: A must for balancing the creaminess.
- 4 large eggs + 2 egg yolks: They’re the glue that holds this beauty together.
- 100g (about 3.5 oz) sugar: For that necessary sweetness—don’t skimp!
How to Make It Like Ramsay
To make Gordon Ramsay’s bread pudding, gather the following ingredients: 400g (about 14 oz) of white bread, preferably stale, cut into thick slices, 50g (1.75 oz) of raisins, 250ml (1 cup) of double cream, 125ml (about ½ cup) of milk, 4 large eggs, 2 egg yolks, and 100g (about 3.5 oz) of sugar. You will need a baking dish, mixing bowls, a whisk, and an oven. Start by preheating your oven to 160°C (320°F). Grease the baking dish with unsalted butter. In a mixing bowl, whisk together the eggs, egg yolks, and sugar until creamy. Gradually whisk in the cream and milk until fully combined. Tear the bread into pieces and layer half in the prepared dish, followed by half the raisins. Pour half of the custard mixture over the bread. Repeat the layers, ensuring all bread is soaked. Let it sit for 20 minutes before placing it in the oven. Bake for about 45-50 minutes, or until the top is golden and the custard is set. Serve warm topped with a drizzle of cream or a scoop of vanilla ice cream.
Busy Weeknight Adjustments
Got a packed schedule? Here’s how to make gordon ramsay bread pudding without losing quality. Use store-bought brioche or challah—it’s sweeter and fluffier than standard white bread. Swap out the raisins for chocolate chips or any dried fruit you have lying around. Instead of resting for 20 minutes, soak it while the oven preheats. Killer dessert, minimum fuss.
Variations That Actually Work
Want to play with your gordon ramsay bread pudding? Here’s a couple of variations to excite your taste buds:
- Vegan Version: Use plant-based milk, coconut cream, and a flax egg substitute. It still packs a punch without the animal products!
- Spicy Kick: Add a touch of cinnamon and nutmeg for a warm, aromatic twist. This will have everyone asking what your secret is!
Serving Tips That Impress
Ready to wow? Serve up your gordon ramsay bread pudding with a generous drizzle of warm cream or a scoop of vanilla ice cream. Garnish with fresh mint or a dusting of powdered sugar for that Instagram-worthy flourish. Pair it with a cup of espresso or spiced tea for the ultimate indulgence.
What It Tastes Like When You Nail It
Picture this: a golden crown of bread, crisp on the outside and sinfully soft within, soaking in a rich custard that’s sweet yet perfectly balanced. Each bite of gordon ramsay bread pudding is a mouthful of comfort, whispering sweet nothings as you surrender to the bliss of indulgence. Your taste buds should be dancing!
Now It’s Your Turn
You’ve got the tools and the technique — now make Ramsay proud. For more bold classics, check out our desserts and baking section.
Gordon Ramsay’s Bread Pudding
Ingredients
Equipment
Method
- Preheat your oven to 320°F (160°C).
- Grease the baking dish with unsalted butter.
- In a mixing bowl, whisk together the eggs, egg yolks, and sugar until creamy.
- Gradually whisk in the cream and milk until fully combined.
- Tear the bread into pieces and layer half in the prepared dish, followed by half the raisins.
- Pour half of the custard mixture over the bread.
- Repeat the layers, ensuring all bread is soaked. Let it sit for 20 minutes before placing it in the oven.
- Bake for about 45-50 minutes, or until the top is golden and the custard is set.
- Serve warm topped with a drizzle of cream or a scoop of vanilla ice cream.
