Best Easy Vanilla Bread Pudding Recipe

Introduction

This easy vanilla bread pudding is a comforting dessert that’s perfect for using up sweet rolls or brioche bread. With a rich custard soaked into soft, golden bread cubes and a luscious vanilla sauce, it’s a classic treat that will impress any crowd.

Ingredients

• 1 12-pack King’s Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight
• 3 tbsp butter + more for greasing the pan (45g)
• 4 eggs
• 2 egg yolks
• 2 1/2 cups whole milk (600g)
• 1 cup heavy cream (240g)
• 3/4 cup granulated sugar (165g)
• 2 tsp vanilla
• Optional: pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F and generously butter a 7×11″ baking dish (ceramic or glass works best).
2. Step 2: Chop the sweet rolls or brioche into large cubes about 1.5 to 2 inches each, and arrange them evenly in the prepared baking dish.
3. Step 3: In a nonstick saucepan, combine the eggs, egg yolks, milk, heavy cream, sugar, vanilla, butter, and salt if using. Whisk well to break down the eggs completely.
4. Step 4: Place the saucepan over medium-low heat and stir continuously until the butter melts and blends in. Do not let the custard thicken; it will finish cooking in the oven.
5. Step 5: Pour the warm custard evenly over the bread cubes, ensuring all pieces are soaked. Reserve about 1.5 to 2 cups of the custard for later. Gently press down on the bread to remove dry spots.
6. Step 6: Bake the pudding for 35-40 minutes until the top is golden and the center is set but slightly jiggly when gently shaken.
7. Step 7: While baking, return the reserved custard to low heat on the stove. Stir constantly for a few minutes until it begins to thicken slightly. Strain the mixture to make a smooth crème anglaise sauce.
8. Step 8: Serve the bread pudding warm, topped with a dusting of powdered sugar and a generous drizzle of the crème anglaise on the side.

Tips & Variations

• Drying out the bread overnight helps it soak up the custard better without becoming too soggy.
• For an extra flavor boost, add a pinch of cinnamon or nutmeg to the custard mixture.
• Swap the King’s Hawaiian rolls for challah or croissants for a different texture and flavor.
• Serve with fresh berries or a dollop of whipped cream for a delightful contrast.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or gently warm in an oven at 300°F. Keep the crème anglaise refrigerated and stir well before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this recipe?

Yes, brioche, challah, croissants, or even day-old sandwich bread can work well. Just ensure the bread is slightly dried out to absorb the custard properly.

How do I know when the bread pudding is done baking?

The pudding should be golden on top and set around the edges, but still slightly wobbly in the center when gently shaken. It will firm up as it cools.

Best Easy Vanilla Bread Pudding Recipe

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4.9 from 781 reviews

This Best Easy Vanilla Bread Pudding recipe features soft, sweet Hawaiian rolls soaked in a rich vanilla custard and baked to golden perfection. Served warm with a luscious homemade crème anglaise sauce, it’s a comforting dessert that’s simple to prepare using common pantry ingredients.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread:

• 1 12-pack King’s Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight

Custard and Sauce:

• 3 tbsp butter + more for greasing the pan (45g)
• 4 eggs
• 2 egg yolks
• 2 1/2 cups whole milk (600g)
• 1 cup heavy cream (240g)
• 3/4 cup granulated sugar (165g)
• 2 tsp vanilla extract
• Optional: pinch of salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and generously butter a 7×11-inch baking dish, preferably ceramic or glass, to prevent sticking.
2. Prepare the Bread: Chop the King’s Hawaiian rolls or brioche into large cubes approximately 1.5 to 2 inches each. Arrange these cubes evenly inside the prepared baking dish.
3. Make the Custard Base: In a nonstick saucepan, combine the eggs, egg yolks, whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt if using. Whisk thoroughly to combine and break down the eggs for a smooth custard.
4. Heat the Custard: Place the saucepan on the stove over medium-low heat. Stir continuously while cooking until the butter melts and incorporates fully. Avoid cooking beyond this point; do not let the custard thicken on the stove as it will continue to cook in the oven.
5. Soak the Bread: Pour the custard mixture evenly over the bread cubes in the dish, making sure all pieces are well soaked. Reserve about 1.5 to 2 cups of custard for later use. Gently press down on the bread to submerge any dry parts.
6. Bake the Bread Pudding: Transfer the baking dish to the oven and bake for 35 to 40 minutes. The pudding is done when it turns golden and is set, but still slightly wobbly when shaken gently.
7. Prepare the Crème Anglaise: While the pudding bakes, return the reserved custard sauce to the stove on low heat. Cook and stir constantly for a few minutes until it just begins to thicken. Remove from heat and strain to create a smooth crème anglaise sauce.
8. Serve: Serve the warm bread pudding with a drizzle of crème anglaise and a dusting of powdered sugar. Enjoy immediately with the sauce on the side.

Notes

• For best texture, use day-old or slightly dried bread to absorb custard better without falling apart.
• You can substitute King’s Hawaiian rolls with any soft brioche or sweet bread loaf.
• The custard should not be boiled; gently heat just until butter melts to avoid curdling eggs.
• Reserve some custard before soaking bread to make the sauce separately.
• Crème anglaise can be chilled and served cold alongside the warm pudding if preferred.

Keywords: vanilla bread pudding, easy bread pudding recipe, King’s Hawaiian rolls dessert, homemade crème anglaise, baked custard dessert, sweet bread pudding