Name: Easy vanilla bread pudding Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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 extract; Optional: pinch of salt; Reserved 1.5 to 2 cups of custard sauce from the bread pudding mixture

Jump to Recipe

If you’re craving a comforting dessert that’s irresistibly rich yet surprisingly simple, this Easy vanilla bread pudding is about to become your new favorite. Imagine tender cubes of buttery Hawaiian sweet rolls soaked in a creamy, silky vanilla custard, baked to a gorgeous golden perfection, then drizzled with a luscious homemade creme anglaise. It’s a dessert that warms the heart and delights the senses, perfect for cozy nights, special gatherings, or anytime you want a sweet treat that feels like a hug in every bite.

Easy vanilla bread pudding Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple ingredients, every element in this recipe plays a huge part in bringing out the best flavors and textures. The sweet rolls add softness and a touch of caramelized sweetness, the eggs and dairy create that rich custard base, and the vanilla ties everything together with a fragrant elegance.

King’s Hawaiian Original Hawaiian Sweet Rolls (or Brioche bread): These sweet, fluffy rolls provide the perfect soft but sturdy base for soaking up the custard.
Butter: Used for greasing the pan and melting into the custard for unbeatable richness.
Eggs and Egg Yolks: These give the pudding its custardy structure and silky texture.
Whole Milk: Adds creaminess while keeping the custard light and smooth.
Heavy Cream: Boosts the richness and gives the pudding a luxurious mouthfeel.
Granulated Sugar: Sweetens the dish perfectly without overpowering the delicate vanilla flavor.
Vanilla Extract: The star flavor that makes this pudding so wonderfully aromatic and irresistible.
Optional Pinch of Salt: Enhances and balances the sweetness for depth.

How to Make Easy vanilla bread pudding

Step 1: Preheat and Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C). Generously brush your 7×11-inch ceramic or glass baking dish with butter. This step not only prevents sticking but also adds a subtle buttery edge to every bite of your pudding.

Step 2: Cube the Bread

Cut your Hawaiian sweet rolls or brioche into large chunks about 1.5 to 2 inches each. Arrange these in the buttered dish in an even layer. Using slightly dried-out bread is key—it soaks up the custard better without turning mushy, creating that perfect tender yet structured finish.

Step 3: Make the Custard Mixture

Combine your eggs, egg yolks, whole milk, heavy cream, sugar, vanilla, butter, and a pinch of salt (if using) in a nonstick saucepan. Whisk everything thoroughly so the eggs are fully blended and the sugar starts to dissolve. Place the saucepan over medium-low heat and stir gently just until the butter melts and everything is combined. Avoid cooking it longer because the custard will continue to set beautifully in the oven.

Step 4: Soak the Bread

Pour the warm custard sauce evenly over the bread cubes in the dish. Make sure every piece is soaked by gently pressing down on the bread. Save about 1.5 to 2 cups of this sauce—this reserved portion will be cooked into a creme anglaise sauce later to serve alongside your pudding.

Step 5: Bake to Perfection

Place the baking dish in your preheated oven and bake for 35 to 40 minutes. When done, the pudding should be golden brown on top and set with a slight wobble when shaken, which means it’s wonderfully creamy inside. Avoid overbaking to keep that perfect custard texture.

Step 6: Prepare the Creme Anglaise

While the pudding bakes, return the reserved custard sauce to the stove on low heat. Stir continuously until it subtly thickens, just enough to coat the back of a spoon. Strain it through a fine mesh sieve for a silky smooth creme anglaise that adds an elegant finishing touch to your bread pudding.

How to Serve Easy vanilla bread pudding

Garnishes

A dusting of powdered sugar over the warm pudding enhances its presentation and adds a soft sweetness. You can also sprinkle a few toasted nuts or fresh berries for a fresh, crunchy contrast that brings out more layers in the dish.

Side Dishes

This pudding shines best on its own or with a simple scoop of vanilla ice cream or lightly whipped cream. For a more indulgent meal, pair it with rich coffee or a spiced chai latte to complement the creamy, sweet flavors.

Creative Ways to Present

Serve your Easy vanilla bread pudding in individual ramekins for a charming presentation, perfect for dinner parties. Drizzle the creme anglaise in pretty patterns or add a sprig of mint on top to make the dish look as beautiful as it tastes.

Make Ahead and Storage

Storing Leftovers

Let the pudding cool completely before covering it tightly with plastic wrap or foil. Stored in the refrigerator, it will keep for up to 3 days, maintaining its creamy texture and sweet aroma.

Freezing

You can freeze leftover bread pudding for up to 2 months. Wrap it well in foil and then place it in an airtight container to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Reheating

Warm leftovers gently in the oven at 325°F for about 15 minutes or until heated through. Avoid microwaving if possible, as reheating slowly helps preserve the custard’s smooth texture and prevents it from becoming rubbery.

FAQs

Can I use other types of bread for this recipe?

Absolutely! While King’s Hawaiian rolls or brioche are ideal for their sweetness and texture, sturdy white bread or challah can also work well. Just make sure the bread is a day or two old to soak up the custard properly.

Do I need to dry out the bread before making the pudding?

Drying the bread overnight is not mandatory but highly recommended. Stale bread soaks up the custard without turning mushy, giving you that perfect balance of creamy and structured texture.

Can I add raisins or other mix-ins?

Yes! Adding raisins, chopped nuts, or dried fruit can add a delightful texture and flavor. Just sprinkle them over the bread before pouring the custard for even distribution.

What if I don’t have heavy cream?

You can substitute heavy cream with an equal amount of whole milk, but keep in mind the pudding will be slightly less rich and creamy. For best results, try to use at least a portion of cream or half-and-half.

How long will leftovers stay fresh?

Properly stored in the refrigerator, your Easy vanilla bread pudding will stay fresh for about 3 days. Always cover well to prevent it from drying out or absorbing fridge odors.

Final Thoughts

This Easy vanilla bread pudding is a total game changer for anyone who loves simple yet stunning desserts. It’s comfort food that feels special enough for any occasion, and with such straightforward steps, you’ll find it’s a joy to make as much as it is to eat. I can’t wait for you to try it and share it with those you love!

Easy vanilla bread pudding Recipe

★★★★★

5.1 from 25 reviews

Author: Elara
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This easy vanilla bread pudding recipe transforms sweet Hawaiian rolls or brioche into a warm, custardy dessert perfect for any occasion. The bread is soaked in a rich vanilla custard, baked until golden and slightly wobbly, then served with a luscious homemade crème anglaise for a delightful finish.

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Generously brush butter on a 7×11″ ceramic or glass baking dish to prevent sticking.
Prepare the Bread: Chop the Hawaiian rolls or brioche into large cubes, approximately 1.5-2 inches each, and evenly arrange them in the prepared baking dish.
Make the Custard: In a nonstick saucepan, combine the eggs, egg yolks, whole milk, heavy cream, sugar, vanilla extract, and an optional pinch of salt. Whisk thoroughly to break down the eggs and blend the ingredients smoothly.
Heat the Custard: Place the saucepan on medium-low heat and stir constantly until the butter melts into the custard. Avoid cooking the mixture longer or letting it thicken as it will further cook in the oven, resulting in a perfect texture.
Soak the Bread: Pour the warm custard evenly over the bread cubes, ensuring all pieces are well soaked. Gently press the bread down to eliminate any dry spots. Reserve about 1.5 to 2 cups of custard for the sauce later.
Bake: Transfer the baking dish to the oven and bake for 35-40 minutes until the bread pudding turns a golden color and is set but slightly wobbly when gently shaken.
Prepare the Crème Anglaise: While the pudding bakes, pour the reserved custard into a saucepan over low heat. Stir constantly for a few minutes until it just begins to thicken. Strain the sauce through a fine sieve for a smooth crème anglaise.
Serve: Once the bread pudding is warm out of the oven, serve with the crème anglaise poured over or on the side. Optionally dust with powdered sugar for an elegant touch.

Notes

Allowing the bread to dry out overnight improves custard absorption and texture.
Use whole milk and heavy cream for a rich and creamy custard.
Do not overcook the custard on the stovetop to avoid scrambling the eggs.
The slightly wobbly center after baking ensures the pudding remains moist and creamy.
Crème anglaise can be made ahead and refrigerated; reheat gently before serving.
You can swap King’s Hawaiian rolls with brioche or challah for similar texture and flavor.
For a dairy-free version, substitute milk and cream with coconut milk or almond milk but expect slight changes in flavor and texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American