Bread Pudding

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
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  1. Butter
  2. Sweet Challa bread, sliced
  3. 3 eggs
  4. 250 ml sweet cream
  5. 1/4 cup sugar
  6. 1/4 teaspoon vanilla seeds
  7. 0 - 1/4 cup milk if mixture is too thick - need 600-700 ml of liquid in total
  1. Grease pan with butter
  2. Layer bread in the greased pan
  3. Stir eggs, cream, sugar, vanilla seeds, and milk together
  4. Add enough milk to bring the total liquids to 600-700 ml
  5. Pour liquids over the bread
  6. Cover with plastic
  7. Leave overnight in fridge
  8. Bring out (from fridge) to warm up a bit on the bench
  9. If the liquid has disappeared then press down plastic on top
  10. Cook at 180º C until golden brown (~30 minutes)
Balagan Recipes

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