Chef's Recipes

Vincent's bread and butter pudding with rhubarb compote

Vincent’s brioche bread and butter pudding is perfectly cut through by a rhubarb compote. Winter baking starts here.

  • Serves 6
  • 20 mins preparation
  • 50 mins cooking

"I could eat the bread and butter pudding at Vincent in Canberra every day. Could you publish the recipe?" - Dave Austin, Braddon, ACT
To request a recipe, email send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 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)


  • 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.