Gordon Ramsay Old Fashioned Bread Pudding Recipe

This is bread pudding the way an American grandmother would make it: day-old bread soaked in a cinnamon, nutmeg and brown sugar custard, studded with raisins, baked until puffed and golden, and served warm with a pourable homemade vanilla sauce. It feeds 12 and reheats well, which makes it a reliable fall and holiday dessert. About 25 minutes of work plus a short soak.

It’s a family-style classic rather than a Gordon Ramsay recipe. If you’d like a richer, brioche-based custard pudding closer to a British bread and butter pudding, try my Bread Pudding Recipe.

Ingredients

For the bread pudding

• 10 cups (about 340 g) day-old brioche or challah, cut into 1-inch cubes
• 4 tablespoons (57 g) unsalted butter, melted, plus more for greasing the dish
• 1 cup (150 g) raisins
• 4 cups (960 ml) whole milk
• 1 cup (240 ml) heavy cream
• 5 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt

For the vanilla sauce

• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1/3 cup (65 g) granulated sugar
• 4 large egg yolks
• 2 teaspoons pure vanilla extract
• Pinch of fine salt

Which bread works

Day-old brioche or challah gives the richest result. French bread, leftover croissants or a sturdy sandwich loaf also work. Very soft, fresh bread turns to mush, so if that’s all you have, cube it and dry it in a 300°F (150°C) oven for 10–12 minutes first.

Method

Prepare the bread

Heat the oven to 350°F (175°C) and butter a 9×13-inch (3-quart) dish. Spread the bread in the dish, scatter over the raisins, drizzle with the melted butter and toss gently.

Make the spiced custard

Whisk the eggs with both sugars for about a minute, until pale and slightly thick. Whisk in the milk, cream, vanilla, spices and salt until smooth.

Soak

Pour the custard over the bread and press it down so every piece is submerged. Leave it for 20–30 minutes, pressing once halfway, until most of the custard has been absorbed. Skipping this gives you dry bread on top and loose custard underneath.

Bake

Bake for 50–60 minutes, until puffed and deep golden. A knife inserted an inch from the edge should come out clean, while the very center can still wobble slightly; it finishes setting as it rests. Overbaked bread pudding turns rubbery. Let it rest for 15 minutes before serving.

Make the vanilla sauce while it bakes

Heat the cream, milk and sugar in a saucepan until steaming. Whisk the yolks in a bowl, then slowly whisk in about half the hot cream to warm them gently. Pour it all back into the pan and stir over low heat for 3–4 minutes, until it coats the back of a spoon (170–175°F / 77–80°C). Don’t let it boil, or it will scramble. Strain it, then stir in the vanilla and salt.

Serve

Spoon the warm pudding into bowls and pour plenty of warm vanilla sauce over the top.

Swaps

• No raisins: leave them out, or use the same amount of dried cranberries, chopped dates or toasted pecans.
• Bourbon: add a splash to the custard.

Make-ahead, leftovers and freezing

• Ahead: assemble it through the soaking step, cover and refrigerate for up to 24 hours. Add 10–15 minutes when baking from cold.
• Leftovers: keep for 4 days in the fridge. Reheat portions with a splash of milk and extra sauce.
• Freezing: wrap the cooled pudding tightly and freeze for up to 2 months. Thaw overnight and reheat covered at 325°F (165°C). Make the vanilla sauce fresh.

Dessert

Gordon Ramsay Old Fashioned Bread Pudding Recipe

Classic old fashioned bread pudding with raisins and warm spices, baked custardy and golden, served with a silky homemade vanilla sauce.

Chef Gordon Ramsay Recipes

Prep
25 minutes

Cook
55 minutes

Total
1 hour 50 minutes

Serves
12 servings

🖨 Print Recipe

Ingredients

10 cups (about 340 g) day-old brioche or challah, cut into 1-inch cubes4 tablespoons (57 g) unsalted butter, melted, plus more for greasing the dish1 cup (150 g) raisins4 cups (960 ml) whole milk1 cup (240 ml) heavy cream5 large eggs, at room temperature3/4 cup (150 g) granulated sugar1/2 cup (110 g) packed light brown sugar2 teaspoons pure vanilla extract2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon fine salt1 cup (240 ml) heavy cream (for the vanilla sauce)1/2 cup (120 ml) whole milk (for the vanilla sauce)1/3 cup (65 g) granulated sugar (for the vanilla sauce)4 large egg yolks (for the vanilla sauce)2 teaspoons pure vanilla extract (for the vanilla sauce)Pinch of fine salt (for the vanilla sauce)

Instructions

01

Prep the bread and dish

Heat oven to 350°F (175°C). Butter a 9x13-inch (3-quart) baking dish. Spread the bread cubes in the dish, scatter over the raisins, drizzle with the melted butter, and toss gently.

02

Whisk the custard

Whisk the eggs with the granulated and brown sugars until pale and slightly thickened, about 1 minute. Whisk in the milk, cream, vanilla, cinnamon, nutmeg, cloves, and salt until smooth.

03

Soak the bread

Pour the custard evenly over the bread cubes and press gently with a spatula so every cube is submerged. Let stand 20-30 minutes, pressing once halfway through, until the bread has absorbed most of the custard.

04

Bake until golden and just set

Bake 50-60 minutes, until puffed, deeply golden on top, and just set — a knife inserted 1 inch from the edge should come out clean while the very center may still wobble slightly. Rest 15 minutes before serving.

05

Make the vanilla sauce

Heat the cream, milk, and sugar in a medium saucepan over medium heat until steaming. Temper the yolks with half the hot cream, return everything to the pan, and cook over low heat, stirring constantly, 3-4 minutes, until the sauce coats the back of a spoon (170-175°F / 77-80°C). Do not boil. Strain, then stir in the vanilla and salt.

06

Serve warm

Spoon the warm bread pudding into bowls and drizzle generously with warm vanilla sauce.

Chef Tips

• Use stale bread — fresh bread turns mushy. Dry fresh cubes in a 300°F oven for 10-12 minutes if needed.
• Don't overbake: pull it when the center barely wobbles; carryover heat finishes setting it.
• Assemble through the soak step up to 24 hours ahead and refrigerate; add 10-15 minutes to the bake time from cold.
• Swap the raisins for dried cranberries, chopped pecans, or a splash of bourbon in the custard.

For another make-ahead fall dessert, try the Gordon Ramsay Pumpkin Spice Latte Tiramisu Recipe, and find more cozy baked desserts on Pinterest.