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

Yaffa Wainer


  • 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


  • 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)

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