There is something so nostalgic about a warm bread pudding. While many versions can be heavy or dense, this recipe—inspired by the legendary Gordon Ramsay—is surprisingly light and decadent. The secret lies in using high-quality brioche and allowing the bread to truly soak up the custard before it ever touches the oven.

I love serving this at dinner parties because it looks so rustic and elegant, yet it’s made from simple, humble ingredients. Whether you’re a fan of the classic raisins or prefer it plain, this pudding is guaranteed to be the star of the table.

This expanded guide to Gordon Ramsay’s Bread and Butter Pudding covers everything from its humble origins to the technical secrets that turn it into a world-class dessert.

Why You’ll Love This Recipe

Zero Waste: It’s the most delicious way to save that loaf of brioche or challah that’s gone a bit dry.
Textural Contrast: Gordon Ramsay’s method ensures the tops are “crunched” and golden while the bottom is a silky, melt-in-your-mouth custard.
Make-Ahead Magic: You can assemble it the night before and just pop it in the oven when you sit down for dinner.

What is Bread Pudding?

At its core, bread pudding is a bread-based dessert made from cubes or slices of bread soaked in a mixture of milk, cream, eggs, sugar, and spices. Once baked, the bread transforms into a custard-like consistency—crispy and caramelized on the top, but soft, buttery, and pudding-like in the center.

Where did bread pudding come from?

Bread pudding dates back to the 11th and 12th centuries in England. Originally known as “poor man’s pudding,” it was created as a way to use up stale, leftover bread so that nothing went to waste in lower-class kitchens. Over the centuries, it evolved from a frugal necessity into a luxury dessert by swapping water for cream and adding spices, dried fruits, and spirits.

What You’ll Need

To get that Michelin-star finish at home, you’ll want to gather these key ingredients.

Brioche Bread: Look for a loaf that is slightly stale. Its high butter and egg content makes for a much richer pudding than standard white bread.
Heavy Cream & Whole Milk: We use a mix of both to create a custard that is velvety and thick.
Egg Yolks: Using just the yolks (rather than whole eggs) ensures the center is creamy and custard-like rather than rubbery.
Apricot Jam: This is the “chef’s secret.” Brushing it over the top after baking gives the pudding a beautiful shine and a hit of tart sweetness.
Vanilla Bean or Paste: If you can, use a real vanilla bean. Those tiny black specks make it feel so gourmet!
Raisins or Sultanas: Soaking them in a bit of warm water (or bourbon!) before adding them keeps them plump and juicy.

How to Make Bread Pudding

The process is simple, but the timing is everything. Follow these steps for the perfect texture.

1. Prep the Bread

Butter your brioche slices generously on one side. Cut them into triangles and arrange them in your baking dish, overlapping them slightly. Sprinkle your raisins between the layers as you go.

2. Infuse the Custard

In a saucepan, heat your milk and cream with the vanilla until it just reaches a simmer. In a separate bowl, whisk your egg yolks and sugar until pale. Slowly pour the hot cream into the eggs (tempering them) while whisking constantly.

3. The Big Soak

Pour the custard over the bread, making sure every corner is covered. Use a spoon to gently press the bread down so it acts like a sponge. Let it sit for at least 20–30 minutes. This is the most important step for a silky interior!

4. The Bake

Place the dish in a larger baking pan and fill the outer pan with hot water (a bain-marie). This protects the delicate eggs from curdling. Bake until the top is golden and the custard is just set with a slight wobble.

5. The Glaze

Warm your apricot jam with a splash of water and strain it. Brush it over the hot pudding as soon as it comes out of the oven.

Pro Tips for Success

Don’t Rush the Soak: If you bake it immediately, the bread will stay dry in the middle. Give it time to absorb that custard!
The Water Bath: Don’t skip the bain-marie. It ensures the edges don’t get tough while the middle cooks.
Stale is Better: If your brioche is fresh, lightly toast the slices in a low oven for 5 minutes to dry them out. Dry bread holds the custard much better.

Variations and Mix-Ins

Chocolate Orange: Add dark chocolate chips and fresh orange zest between the layers.
Boozy Raisins: Soak your raisins in Dark Rum or Bourbon for 30 minutes before baking.
Apple & Cinnamon: Add thinly sliced sautéed apples and a teaspoon of cinnamon to the custard.
Savory Twist: Omit sugar and vanilla; add gruyère cheese, sautéed leeks, and ham for a “Strata” breakfast bake.

What Kind of Bread Is Best?

The bread is the “skeleton” of the dish. You need something sturdy enough to hold the liquid without disintegrating.

Brioche: The gold standard. Its high egg and butter content creates a rich, cake-like result.
Challah: Similar to brioche but slightly less buttery; it absorbs the custard beautifully.
Croissants: For an extra decadent, flaky, and buttery pudding.
Avoid: Thinly sliced sandwich bread or sourdough (which can be too tough and acidic).

How To Serve, Storage and Reheating

To Serve: Best served warm, about 10 minutes after it comes out of the oven. Top with a scoop of vanilla bean ice cream or the vanilla sauce mentioned above.
Storage: Cover with plastic wrap and store in the fridge for up to 3 days.
Reheating: Place a serving in a $300^circtext{F}$ ($150^circtext{C}$) oven for 10 minutes. This preserves the “crunch” on top better than a microwave.

Can bread pudding be frozen?

Yes! You can freeze bread pudding after it has been baked and cooled.

Wrap it tightly in a double layer of plastic wrap and foil. It will last for 2 months.
To Reheat: Thaw overnight in the fridge and bake at $350^circtext{F}$ ($175^circtext{C}$) for 15–20 minutes until piping hot.

Frequently Asked Questions

Can I use croissants instead? Absolutely! Croissant bread pudding is incredibly buttery and delicious.
How do I store leftovers? Keep it in the fridge for up to 3 days. It’s actually delicious cold, but you can reheat it in the oven at 300°F until warm.
Can I make this ahead of time? You can assemble the pudding and let it soak in the fridge overnight, then bake it fresh the next morning.

If You Like This Recipe You Might Also Like:

Nutrition Facts

Nutrient	Amount per Serving
Calories	410 kcal
Total Carbohydrates	42g
Dietary Fiber	1g
Sugars	22g
Protein	8g
Total Fat	24g
Saturated Fat	14g
Cholesterol	185 mg
Sodium	310 mg