What is Gordon Ramsay’s most famous recipe?

That title probably goes to his legendary Beef Wellington—it’s a showstopper that defines his style: bold, technical, and packed with flavor.

How to make the perfect eggy bread?

Use thick-cut bread, soak it long enough to absorb the custard, fry in butter, and bake for a golden finish—exactly what we do in this Gordon Ramsay Eggy Bread with Apples Recipe .

Is eggy bread the same as French toast?

Pretty close! Eggy bread is often a bit simpler or more savory. French toast leans sweet. Gordon’s version walks the line with caramelized apples and cream.

How do you caramelize apples in Gordon Ramsay’s style?

Reduce cider, whisk in butter, then simmer the apples until tender. That combo creates a rich, glossy sauce with depth and sweetness.

Gordon Ramsay Eggy Bread with Apples – 7 Step Amazing Brunch Sensation

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

Scale

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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-eggy-bread-with-apples-recipe/