Easy Vanilla Bread Pudding (Print Version)
# Ingredients:
→ Bread & Butter
01 -
1 12-pack King's Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight
02 -
3 tablespoons butter, melted + more for greasing the pan (45g)
→ Custard Mixture
03 -
4 large eggs
04 -
2 egg yolks
05 -
2 1/2 cups whole milk (480g)
06 -
1 cup heavy cream (240g)
07 -
3/4 cup granulated sugar (165g)
08 -
2 teaspoons vanilla extract
09 -
1/4 teaspoon salt
→ For Serving
10 -
2 tablespoons powdered sugar, for dusting
# Instructions:
01 -
Preheat your oven to 350°F. Lightly brush a 7x11-inch baking dish (ceramic or glass works best) with butter to prevent sticking.
02 -
Chop the King's Hawaiian Rolls or brioche bread into large cubes, about 1.5-2 inches each. Arrange the cubes evenly in the prepared baking dish.
03 -
In a nonstick saucepan, combine the eggs, egg yolks, milk, heavy cream, sugar, vanilla, and salt. Whisk thoroughly until the mixture is smooth and the eggs are fully incorporated.
04 -
Heat the custard mixture over medium-low heat, stirring constantly until it reaches 165°F or coats the back of a spoon. Do not let it boil. Remove from heat immediately.
05 -
Pour the custard mixture over the bread cubes in the baking dish, making sure all pieces are well-soaked. Reserve about 1.5 to 2 cups for the creme anglaise. Gently press down on the bread to ensure even soaking.
06 -
Transfer the baking dish to the oven and bake for 35-40 minutes, or until the pudding reaches 175°F internally and is set but slightly wobbly when shaken.
07 -
While the pudding bakes, strain the reserved custard through a fine-mesh strainer. Return to the stove over low heat, stirring constantly until it thickens enough to coat the back of a spoon (170°F).
08 -
Once the bread pudding is done, drizzle with warm creme anglaise and dust with powdered sugar. Serve warm with extra sauce on the side.
# Notes:
01 -
If using fresh bread, cut into cubes and bake at 350°F for 3-5 minutes until slightly hardened. Avoid toasting or browning.
02 -
The custard should never boil - keep temperature below 180°F to prevent curdling.
03 -
Can be made ahead and reheated, though creme anglaise should be made fresh