Breakfast,  Desserts,  Food

Bread Pudding

This recipe is fairly straight forward and tastes a little like a fancy french toast. If you are making your own pain au chocolat, I recommend doing these recipes over the course of a few days.


  • 3-1/2 tbsp. softened butter, plus extra to grease
  • 2-3 tbsp. apricot jame
  • 6 pains au chocolat, cut into 1/2″ thick slices
  • 1-2 tbsp. ground cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup golden raisins
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 6 eggs
  • 2 vanilla pods, seeds removed


  1. Preheat the oven to 350 degrees F. Lightly butter 9 x 7 baking dish.
  2. Heat the jam on low until melted, set aside.
  3. Butter pain au chocolat on one side, place in a large bowl, and set aside.
  4. Sprinkle 2 tsp. of cinnamon, 2 tbsp. sugar and all of the raisins into baking dish. Pour melted jam over the dish, leaving some of the glaze at the end.
  5. Whisk together milk, cream, eggs, vanilla and 1 tsp of cinnamon. Pour half of this mixture into container holding the bread. Let bread soak up the mixture and then cover & layer pieces in baking dish. Pour remaining mixture over the top of the surface. Sprinkle with remaining sugar and dust with cinnamon.
  6. Bake for 35-40 minutes at 350 degrees F. or until golden.
  7. Serve immediately, brush the baked dish with remaining melted jam as a glaze.

Source: Gordon Ramsay’s Home Cooking

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