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    You are in: Home / Recipes / Gary Rhodes's Bread & Butter Pudding Recipe
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    Gary Rhodes's Bread & Butter Pudding

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Sherrie-pie's Note:

    I always hated those burnt raisins on top of Bread and Butter Pudding. This is a first class recipe - with no shrivelled and burnt bits of charcoal to spoil the flavour. This is the Rolls-Royce of bread puddings, using lots of eggs and cream. Make it when you have a surplus of eggs - or when you're making a pavlova or meringues!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grease a 1.7 (3pint) litre pudding basin with butter.
    2. 2
      First make the custard:.
    3. 3
      Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
    4. 4
      Then:.
    5. 5
      Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
    6. 6
      Preheat the oven to 180C/350F/gas4.
    7. 7
      Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
    8. 8
      When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

    Ratings & Reviews:

    • on September 18, 2006

      55

      This is a lovely, gooey bread and butter pudding - it leaves out the egg whites, which means it doesn't set the way other B&B puddings do -it's really rich and custardy instead.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2012

      I make this every Xmas it's great my kids love it...Gary knows his stuff for sure..I can't imagiune why all those so called chef's on food network survive, they can't even pronounce the herbs and spice correctly..most are 20 stone lol..Gary you rock where are you these days?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2012

      45

      This is superb and so great to serve, I normally make it with a whisky butterscotch to drizzel over it mmmmm so nice

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Gary Rhodes's Bread & Butter Pudding

    Serving Size: 1 (158 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 590.9
     
    Calories from Fat 310
    52%
    Total Fat 34.4 g
    53%
    Saturated Fat 19.4 g
    97%
    Cholesterol 315.9 mg
    105%
    Sodium 310.2 mg
    12%
    Total Carbohydrate 62.1 g
    20%
    Dietary Fiber 1.3 g
    5%
    Sugars 33.9 g
    135%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    vanilla pod

    sultanas

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