Easy Vanilla Bread Pudding (Print-Friendly Version)
Soft bread baked in vanilla custard and served warm with rich creme anglaise for a cozy, sweet treat.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 12-pack King's Hawaiian Original Sweet Rolls or 12-ounce loaf of brioche, preferably dried overnight
02 -
3 tablespoons unsalted butter, plus extra for greasing
03 -
4 large eggs
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2 large egg yolks
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2 1/2 cups whole milk
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1 cup heavy cream
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3/4 cup granulated sugar
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2 teaspoons pure vanilla extract
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Pinch of salt (optional)
# How to Make It:
01 -
Preheat oven to 350°F. Brush the interior of a 7 by 11-inch ceramic or glass baking dish with butter to coat thoroughly.
02 -
Cut the King's Hawaiian rolls or brioche into large cubes, approximately 1.5 to 2 inches each. Evenly distribute bread cubes in the prepared baking dish.
03 -
In a nonstick saucepan, combine eggs, egg yolks, milk, heavy cream, granulated sugar, vanilla extract, salt if using, and 3 tablespoons of melted butter. Whisk thoroughly to fully incorporate.
04 -
Set saucepan over medium-low heat. Stir constantly until butter is fully melted and combined, ensuring the mixture does not thicken. Remove from heat promptly.
05 -
Pour the custard mixture evenly over the bread cubes in the baking dish, reserving 1.5 to 2 cups for later. Gently press bread to ensure an even soak and no dry spots remain.
06 -
Transfer the baking dish to the oven and bake for 35 to 40 minutes, until the custard is set but the center remains slightly wobbly and the surface is golden.
07 -
Return reserved custard mixture to the saucepan over low heat. Stir constantly for several minutes, cooking just until the sauce thickens slightly. Strain to remove any solids for a smooth creme anglaise.
08 -
Ladle some of the warm creme anglaise over the baked bread pudding and dust with powdered sugar if desired. Serve immediately, accompanied by extra creme anglaise.
# Extra Tips:
01 -
If fresh bread is used, cube and briefly bake at 350°F for 3-5 minutes to dry out before assembling.
02 -
Do not overcook the custard on the stove; only melt the butter into the mixture, as overcooking can cause curdling.