Gordon Ramsay Eggy Bread with Apples: Easy, Rich, and Irresistible

Gordon Ramsay Eggy Bread with Apples Recipe is what happens when comfort food gets the royal treatment. This dish takes your basic French toast, gives it a five-star twist, and finishes it with buttery cider apples and a dreamy mascarpone cream. Whether you’re impressing brunch guests or just spoiling yourself on a Saturday morning, the Gordon Ramsay Eggy Bread with Apples Recipe brings that wow factor without making you lose your mind in the kitchen. It’s warm, crisp, sweet, and a little fancy—but still easy enough for real life. Ready to flip your breakfast routine on its head? Let’s go.

What is Gordon Ramsay Eggy Bread with Apples Recipe?

Gordon Ramsay’s take on eggy bread isn’t your basic French toast. Think of it as its glow-up cousin. He uses thick slices of brioche soaked in a rich custard made with eggs, milk, cinnamon, sugar, and even a splash of dark rum for depth. But the star of the show? Those juicy Pink Lady apples cooked down in a cider-butter reduction until they’re practically candy. Add a swoosh of whipped mascarpone and cream, and suddenly you’re eating like it’s a fancy brunch spot in London—without the bill. It’s classic, with a twist—just how Gordon likes it.

Why You’ll Love Gordon Ramsay Eggy Bread with Apples Recipe

Let’s be real—some mornings need more than toast and a sad scramble. The Gordon Ramsay Eggy Bread with Apples Recipe is the game-changer your breakfast lineup has been waiting for. It’s got everything: golden, custardy brioche with crispy edges, warm cinnamon-spiced apples in a buttery cider glaze, and a silky mascarpone cream that feels straight out of a fancy café. You don’t need a culinary degree or fancy gadgets—just a whisk, a pan, and a craving for something delicious. And if your crew isn’t into fruit? One bite of these sweet apples, and they’ll be asking for seconds.

Ingredients Needed to Make Gordon Ramsay Eggy Bread with Apples Recipe

To bring the Gordon Ramsay Eggy Bread with Apples Recipe to life, you’ll want to gather some indulgent yet simple ingredients. This isn’t the time to skimp—quality matters, especially with basics like bread, butter, and apples. Here’s a breakdown of everything you’ll need, plus a few quick pointers to help you shop smart and prep like a pro.

• 4 thick-cut brioche slices – Brioche is the key to that rich, custard-like center. Look for a loaf with a soft, eggy texture. If it’s a little stale, even better—it soaks up the custard like a champ.
• 2 whole eggs + 2 egg yolks – The combination creates a luxurious, creamy base for soaking the bread. Yolks bring richness, while whole eggs keep the structure.
• 175ml whole milk – Don’t go low-fat here. You want the creaminess to shine through.
• 70ml dark rum – Adds warmth and depth. If you’re cooking for kids, you can swap this for more cider or a dash of vanilla.
• 1 teaspoon cinnamon – This spice brings cozy, sweet notes that work perfectly with apples.
• 125g granulated sugar – A touch for the custard and the apples.
• 400ml apple cider (not vinegar!) – This forms the base for that buttery, tangy-sweet apple sauce.
• 150g unsalted butter – Use 100g for the sauce, 50g for frying. Good butter makes a huge difference here.
• 1 teaspoon cider vinegar – Balances the sweetness of the apples and cider, giving that signature Gordon Ramsay flair.
• 2 Pink Lady apples – These are crisp, tart-sweet, and hold their shape well. Slice into wedges for quick, even caramelization.
• 150g mascarpone cheese – Silky, slightly tangy, and perfect for cutting the richness of the dish.
• 1 teaspoon vanilla extract – Rounds out the mascarpone cream with warm flavor.
• 75ml heavy cream – Whip this with mascarpone to make that luscious topping.
• Toasted chopped hazelnuts (optional) – Adds a nutty crunch that contrasts beautifully with the creamy mascarpone and soft apples.

Pro tip: If you’re already a fan of Gordon’s sweet brunch dishes, you’ll probably love his Apple Crumble recipe, which uses similar apple-cider flavor notes.

Instructions to Make Gordon Ramsay Eggy Bread with Apples Recipe

Making Gordon Ramsay Eggy Bread with Apples Recipe is a step-by-step experience that turns simple ingredients into a breakfast (or dessert) that feels straight out of a fine-dining brunch menu. Here’s how to do it right—no stress, no fuss, just golden perfection and sticky-sweet apple magic.

Step 1: Make the Custard Soak

In a large mixing bowl, whisk together 2 whole eggs, 2 egg yolks, 175ml of milk, 70ml dark rum, a teaspoon of cinnamon, and 125g sugar. Whisk until the mixture is smooth and slightly frothy. This custard is the heart of the eggy bread—it should taste lightly sweet with a subtle hint of spice.

Pro tip: Use a shallow dish for soaking later. A baking dish or pie plate works perfectly.

Step 2: Soak the Brioche

Place the 4 thick slices of brioche into the shallow dish with the custard mixture. Turn each slice gently so both sides absorb the liquid. Let them soak for at least 30 minutes, turning every 10 minutes.

The secret to nailing the Gordon Ramsay Eggy Bread with Apples Recipe? Patience. Let the brioche soak up all that custard goodness until it’s tender but still holds its shape—no soggy mess here.

Step 3: Start the Cider Apple Sauce

While your brioche soaks, it’s time to prep those gorgeous apples. In a medium saucepan, pour in 400ml of apple cider and bring it to a simmer over medium heat. Let it reduce by about half—this intensifies the flavor and creates a slightly syrupy base.

Once reduced, start whisking in 100g of the butter, a few cubes at a time. This is what gives the sauce its richness. Add 1 tsp of cider vinegar to cut the sweetness and bring everything into balance.

Step 4: Add the Apples

Now, toss in the 2 peeled and wedged Pink Lady apples. Let them simmer gently in the cider-butter sauce for about 5 minutes until they begin to soften and caramelize slightly. Stir occasionally to coat them evenly.

Like this vibe? You might also enjoy Gordon’s rustic Braised Cabbage—a savory counterpart to this sweet beauty.

Step 5: Fry the Soaked Brioche

Heat a large nonstick skillet or well-seasoned pan over medium heat. Melt the remaining 50g of butter.

Carefully transfer each soaked brioche slice to the pan. Cook each side for 3–5 minutes, or until golden brown and crispy at the edges. You’re going for a crusty outside and a soft, custardy inside.

Let the slices rest for 5 minutes after frying so any excess custard finishes setting. This prevents sogginess and keeps things crisp.

Step 6: Bake for the Perfect Finish

Preheat your oven to 160°C (320°F). Place the fried brioche slices on a baking tray and bake for 12–15 minutes. This final bake locks in the custard and gives the bread a light, puffed finish—just like Gordon does it.

Step 7: Make the Mascarpone Cream

While your brioche is in the oven doing its thing, it’s time to make the mascarpone cream. In a mixing bowl, combine 150g mascarpone, 1 teaspoon vanilla extract, and 75ml heavy cream. Grab a whisk or hand mixer and beat until the mixture is light, fluffy, and forms soft peaks—it should look like something you’d swipe straight from the spoon.

Bonus tip: Want to get fancy? Pipe the cream onto your toast with a piping bag for a pro-level finish.

Step 8: Plate and Serve

Now for the fun part. Plate the warm, baked brioche slices. Spoon over a generous portion of the cider apples and their sauce. Add a big dollop (or swirl) of mascarpone cream, and sprinkle with toasted chopped hazelnuts if using.

This Gordon Ramsay Eggy Bread with Apples Recipe is all about contrast—crispy, soft, creamy, and juicy all on one plate.

What to Serve with Gordon Ramsay Eggy Bread with Apples Recipe

This dish is a full-on flavor experience, but pairing it with the right sides and drinks can make your brunch table feel restaurant-worthy. A cup of dark roast coffee or chai latte pairs beautifully with the warm, spiced apples. Feeling bubbly? A mimosa or crisp apple cider echoes the fruit notes without going overboard. For something savory, try a side of Gordon Ramsay’s pan-fried salmon or soft scrambled eggs if you’re keeping it lighter. And if you’re going full sweet brunch mode, a bite of Gordon’s apple crumble alongside never hurts. Balance is key, but indulgence is the goal.

Pro Tips for Perfecting Gordon Ramsay Eggy Bread with Apples

1. Use stale brioche: Slightly dry bread absorbs more custard without falling apart.
2. Let the bread rest before frying: A quick 5-minute rest prevents drips and uneven cooking.
3. Reduce the cider well: Thicker sauce = richer flavor.
4. Use a nonstick or cast-iron pan: This prevents sticking and gives an even sear.
5. Don’t skip the bake step: It locks in the custard and gives that signature Gordon finish.
6. Pipe the mascarpone cream: It’s not just pretty—it gives better control for plating.
7. Toast hazelnuts while baking: Saves time, adds flavor.

Cooking doesn’t need to be complicated—just thoughtful. This Gordon Ramsay Eggy Bread with Apples Recipe proves that.

Storage and Reheating Tips for Gordon Ramsay Eggy Bread with Apples Recipe

Made a batch too big? (Honestly, same.) Here’s how to save the leftovers:

• Fridge: Store eggy bread slices and apples separately in airtight containers for up to 2 days.
• Freezer: Wrap individual slices tightly in foil or freezer bags. Freeze for up to 2 months.
• Reheat: Bake slices at 325°F (160°C) for 8–10 minutes or until warm. Microwave if you must, but they’ll lose that crisp edge.
• Apples: Reheat gently in a small saucepan. Add a splash of cider if the sauce has thickened too much.

Mascarpone cream doesn’t freeze well, so make that fresh. But really, it takes 2 minutes.

Final Thoughts

This Gordon Ramsay Eggy Bread with Apples Recipe is what happens when French toast goes first class. It’s rich but balanced, indulgent but simple, and honestly, it’s just fun to make. Whether you’re cooking for brunch guests, family, or just treating yourself (yes, please), this recipe delivers restaurant-quality flavor without the stress. It’s a great way to use up day-old brioche and surprise everyone with something warm, cozy, and kind of fancy. Now go get that pan hot—and don’t forget the mascarpone.

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Gordon Ramsay Eggy Bread with Apples Recipe

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Decadent and comforting, this eggy bread with apples is Gordon Ramsay’s elevated twist on a classic French toast. With buttery brioche, cider-glazed apples, and velvety mascarpone cream, this sweet dish blurs the line between breakfast and dessert. It’s perfect for slow Sunday brunches, cozy mornings, or whenever you need a warm and irresistible bite.

• Author: RAMSAY
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 4
• Category: Desserts
• Method: Pan-fried + Baked
• Cuisine: British

Ingredients

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• 2 large eggs
• 2 egg yolks
• 175 ml whole milk
• 70 ml dark rum (or apple juice for alcohol-free)
• 1 tsp ground cinnamon
• 125 g granulated sugar
• 4 slices thick brioche, preferably a day old
• 400 ml apple cider
• 150 g unsalted butter, divided
• 1 tsp apple cider vinegar
• 2 Pink Lady apples, peeled and sliced into wedges
• 150 g mascarpone cheese
• 1 tsp vanilla extract
• 75 ml heavy cream
• Chopped toasted hazelnuts (optional, for garnish)

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Instructions

• Make the Custard Base: In a large bowl, whisk the eggs, egg yolks, milk, rum, cinnamon, and sugar until well combined.
• Soak the Brioche: Pour the mixture into a shallow dish and place the brioche slices in. Turn every 10 minutes for 30 minutes to ensure an even soak.
• Cook the Apples: In a saucepan, simmer the cider until reduced by half. Gradually whisk in 100g of butter until smooth and glossy. Stir in the vinegar, then add apple wedges. Let them simmer for 5 minutes, then remove from heat.
• Pan-Fry the Brioche: Heat a nonstick skillet with the remaining butter. Fry each soaked brioche slice for 3–5 minutes per side, until golden and crisp on the outside.
• Bake to Finish: Preheat oven to 160°C (320°F). Transfer the fried slices to a baking tray and bake for 12–15 minutes to set the custard inside.
• Prepare the Cream: In a separate bowl, beat together the mascarpone, vanilla extract, and cream until fluffy and smooth.
• Plate and Serve: Layer the baked brioche with cider apples and sauce. Add a dollop of mascarpone cream and a sprinkle of hazelnuts, if using.

Notes

• Let soaked bread sit for 5 minutes before frying—this helps reduce excess custard runoff.
• Use a quality nonstick or well-seasoned pan to avoid sticking.
• Toast your hazelnuts while the bread bakes—it adds crunch and convenience.
• For a polished look, pipe the cream using a pastry bag.