Gary Rhodes’ delicious bread and butter pudding recipe

Chef Gary Rhodes shares his signature dish


We thought Gary would take his bread-and-butter pudding recipe to the grave, it’s so darn good. But here he is, sharing it with you lucky lot.

The recipe

(Serves six to eight)
• 1x 1.5-1.8 litre pudding dish
• 12 medium slices of white bread, crusts cut off
• 50g unsalted butter, softened
• 1 vanilla pod or few drops of vanilla essence
• 400ml double cream
• 400ml milk
• 8 egg yolks
• 175g caster sugar, plus extra for the caramelised topping
• 25g sultanas
• 25g raisins


1 Pre-heat the oven to 1800C/3500F.

2 Butter the bread and split the vanilla pod, placing it in a saucepan with the cream and milk, and bring to a boil.

3 For the custard, whisk together the egg yolks and caster sugar in a bowl. Allow the cream mix to cool a little and then strain it on to the egg yolks, making sure to stir all the time.

4 Cut the bread into triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit between two layers and leaving the top clear. Now pour over the warm custard, lightly pressing the bread to help it soak in, and leave to stand for at least 20-30 minutes before cooking to ensure the bread absorbs all the custard. The pudding can be prepared several hours in advance and cooked when needed.

5 Place the dish in a roasting tray, three-quarters full with warm water, and bake for 20-30 minutes until the pudding begins to set. Don’t overcook or the custard will scramble. Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish.

6 When glazing, the sugar dissolves and caramelises and you may find the corners of the bread begin to burn. This helps the flavour, offering a bittersweet taste that mellows when eaten with the rich custard.

The chef

Name: Gary Rhodes OBE
Nationality: British
A man who needs no introduction, Michelin-starred celebrity chef Gary Rhodes has been a master-cook for many years. He is no stranger to hard graft, having worked many 18-hour days while learning the trade in the UK and Europe. Since then, he has risen to prominence as a popular TV chef, author and restaurateur.
To book a table at Rhodes Mezzanine, Grosvenor House Dubai, call 04 317 6000

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