Name: Vincent’s bread and butter pudding with rhubarb compote
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 750 ml pouring cream (3 cups); 6 eggs; 75 gm caster sugar; 1 tbsp brandy; Scraped seeds of 1 vanilla bean; 1 brioche loaf (about 400gm), cut into 1cm-thick slices; 50 gm raisins (⅓ cup); Vanilla bean ice-cream, to serve; Rhubarb compote; 100 gm caster sugar; Finely grated rind and juice of 1 orange; 1 cinnamon quill; 2 cloves; 1 star anise; 1 bunch rhubarb, trimmed, cut into 5cm lengths (500gm)

“I could eat the bread and butter pudding at Vincent in Canberra every day. Could you publish the recipe?” – Dave Austin, Braddon, ACT

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Ingredients

750 ml pouring cream (3 cups)

6 eggs

75 gm caster sugar

1 tbsp brandy

Scraped seeds of 1 vanilla bean

1 brioche loaf (about 400gm), cut into 1cm-thick slices

50 gm raisins (⅓ cup)

Vanilla bean ice-cream, to serve

Rhubarb compote

100 gm caster sugar

Finely grated rind and juice of 1 orange

1 cinnamon quill

2 cloves

1 star anise

1 bunch rhubarb, trimmed, cut into 5cm lengths (500gm)

Method

1.Preheat oven to 160C and butter a large baking dish (about 2 litres). Whisk cream, eggs, sugar, brandy and vanilla seeds in a bowl. Arrange brioche slices, overlapping, in dish, scattering half the sultanas between slices, and the remaining sultanas on top. Pour egg mixture over brioche and bake until custard sets and brioche is golden brown (40-50 minutes).

2.Meanwhile, for rhubarb compote, combine sugar, orange rind and juice, sugar, spices and 2 tbsp water in a saucepan. Bring to the boil, then reduce heat to medium, add rhubarb and simmer gently until rhubarb is tender but holds its shape (4-5 minutes). Serve with bread and butter pudding and vanilla bean ice-cream.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones

Ingredients

Method

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