Lunch at Gadi and Yaffa Wainer’s is always a high light of my trips to Israeli. Yaffa always serves up something fab. One of her favourites is bread pudding … and she does it really well. Perhaps it is the challa which, being a sweet bread, I usually find rather uninspiring. But in a pudding it is perfect.
Bread Pudding
Ingredients
- Butter
- Sweet Challa bread sliced
- 3 eggs
- 250 ml sweet cream
- 1/4 cup sugar
- 1/4 teaspoon vanilla seeds
- 0 - 1/4 cup milk if mixture is too thick - need 600-700 ml of liquid in total
Instructions
- Grease pan with butter
- Layer bread in the greased pan
- Stir eggs, cream, sugar, vanilla seeds, and milk together
- Add enough milk to bring the total liquids to 600-700 ml
- Pour liquids over the bread
- Cover with plastic
- Leave overnight in fridge
- Bring out (from fridge) to warm up a bit on the bench
- If the liquid has disappeared then press down plastic on top
- Cook at 180º C until golden brown (~30 minutes)