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.

Ingredients

Scale

For the Bread Pudding

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

For the Crème Anglaise

Reserved 1.5 to 2 cups of custard sauce from the bread pudding mixture

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

Nutrition

Serving Size: 1/8th of recipe (about 180g)
Calories: 380
Sugar: 30g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 44g
Fiber: 1g
Protein: 8g
Cholesterol: 210mg

Keywords: vanilla bread pudding, easy bread pudding, Hawaiian rolls dessert, crème anglaise, baked custard dessert, comfort food dessert