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This simple vanilla bread pudding is my go-to dessert when I want to bring a touch of warmth and nostalgia to the table. It is rich yet light, full of soft custardy bread and a hint of sweetness from vanilla, finished with a drizzle of homemade creme anglaise. Using everyday ingredients, you can whip up something that feels both homey and elegant.
The first time I made this, I used up a batch of leftover sweet rolls after a big family brunch. Now every time we have extra bread, my family drops hints for bread pudding before breakfast is even over.
Gather Your Ingredients
- King’s Hawaiian Sweet Rolls or Brioche bread cubed: for pillowy texture and subtle sweetness. Choose bread that feels slightly dry for best absorption
- Butter: adds rich flavor and helps with browning. Look for good-quality creamy butter
- Eggs and extra yolks: bring custard richness
- Whole milk: for smooth creamy custard. Choose whole milk for depth
- Heavy cream: boosts luxury and mouthfeel
- Granulated sugar: provides sweetness balance. Taste the sugar first to make sure it’s fresh and not clumpy
- Vanilla: gives that signature aroma. Use real vanilla extract when possible
- Salt (optional): brightens all the other flavors. Only a pinch needed
How to Make It
- Prepare the Baking Dish:
- Grease a seven-by-eleven inch baking dish with plenty of butter, making sure to get into the corners to prevent sticking
- Cube the Bread:
- Cut your sweet rolls or brioche into large cubes about an inch and a half to two inches so they hold up under the custard
- Arrange Bread Cubes:
- Nestle the bread cubes evenly across your dish with enough room for the custard to trickle between every piece
- Mix the Custard:
- Crack eggs and yolks into a saucepan. Add milk, cream, sugar, vanilla, and a sprinkle of salt if using. Whisk until eggs are completely broken down
- Gently Heat the Custard:
- Place your saucepan on medium low heat. Stir constantly until the butter melts and is fully combined. Do not allow the custard to thicken on the stove
- Soak the Bread:
- Pour most of the custard over your bread cubes. Stir lightly to coat and gently press down so every piece is saturated. Reserve about a cup and a half to two cups of custard for later
- Bake:
- Slide your baking dish into a three hundred and fifty degree oven. Bake thirty five to forty minutes until the top is golden brown and the middle is mostly set with a slight jiggle
- Make the Creme Anglaise:
- Return the reserved custard to the stove on low heat. Stir constantly just until it starts to thicken. Strain for a silky sauce
- Serve:
- Pour some warm creme anglaise over the bread pudding. Dust with powdered sugar if you like. Serve with extra sauce on the side while everything is still warm
An easy way to use up leftover bread without waste. Creme anglaise is the finishing touch that makes this bread pudding taste like something you’d find at a bistro. My favorite ingredient is real vanilla extract. Nothing brings back childhood memories of baking with my aunt like the first spoonful of warm pudding straight from the dish.
Flavor Boosters
For deeper flavor, add a pinch of cinnamon or orange zest to the custard. Richer breads like panettone or chocolate challah make this dessert feel extra special. If your bread is not stale, dry it in the oven for a few minutes before soaking for best results.
Serving Suggestions
Serve warm with a drizzle of the reserved sauce and a dusting of powdered sugar. For a seasonal twist, top with fresh berries in spring, poached pears in autumn, or even a light spoonful of whipped cream. If your family loves ice cream, a little scoop alongside the pudding is a dream.
Creative Twists
Bread pudding’s roots go back to using up leftovers and making nothing go to waste. In summer, toss diced peaches or cherries over the pudding before baking. Winter calls for neatly scattered raisins or a dash of nutmeg. Light coconut milk or half and half can be swapped in a pinch if you are out of cream.
One Thanksgiving I saved the day by transforming forgotten dinner rolls into this bread pudding dessert. This recipe has become a family favorite for holidays and cozy weekends alike.
Recipe FAQs
- → What type of bread works best for this dessert?
Soft rolls like King's Hawaiian or brioche give the pudding a rich, tender texture. Drying the bread overnight helps soak up the custard.
- → How do I ensure the pudding has a creamy texture?
Gently whisk eggs, milk, cream, and sugar until smooth, and don't overcook the custard on the stove. This prevents curdling and ensures silkiness.
- → Can I use a different type of milk or cream?
Whole milk and heavy cream provide richness, but you can substitute with half-and-half for a lighter version, though the texture may be less creamy.
- → How do I know when it is done baking?
The top should be golden and the pudding set yet slightly wobbly when shaken. Avoid overbaking for best results.
- → What is creme anglaise and how is it served?
Creme anglaise is a smooth vanilla custard sauce made from the remaining liquid. Serve it warmed over the baked pudding for added richness.