Best Easy Vanilla Bread Pudding

This vanilla bread pudding transforms humble ingredients into a warm, custardy masterpiece that’ll make your kitchen smell like a French bakery. With pillowy soft bread soaked in rich vanilla custard, it’s the dessert equivalent of a cozy hug.

What makes this recipe truly special is the double dose of vanilla – both in the pudding and the silky crème anglaise sauce that’s poured over top. The King’s Hawaiian rolls add a subtle sweetness that pairs perfectly with the creamy custard, while the golden-brown top provides just the right amount of texture contrast.

Ingredients

For the Bread Pudding:

• 1 12-pack King’s Hawaiian Original Hawaiian Sweet Rolls (or 12 oz Brioche bread), dried overnight
• 3 tbsp butter (45g) + extra for greasing
• 4 whole eggs
• 2 egg yolks
• 2½ cups whole milk (480g)
• 1 cup heavy cream (240g)
• ¾ cup granulated sugar (165g)
• 2 tsp vanilla extract
• Pinch of salt (optional)

Instructions

1. Preheat oven to 350°F (175°C). Thoroughly grease a 7×11″ baking dish with butter, ensuring all corners are coated to prevent sticking.
2. Cut bread into 1.5-2 inch cubes. Arrange in prepared baking dish, ensuring even distribution. Stale bread works best as it absorbs more custard without becoming mushy.
3. In a nonstick saucepan, whisk together eggs, egg yolks, milk, cream, sugar, vanilla, and salt until completely smooth. No streaks of egg should remain.
4. Heat mixture over medium-low heat, stirring constantly until butter melts and incorporates (3-4 minutes). Don’t overcook – mixture should be warm but not hot. If it starts to steam, remove immediately.
5. Reserve 1½-2 cups of custard for sauce. Pour remaining custard over bread, ensuring each piece is well-coated. Press bread gently to submerge. Let stand 5 minutes to absorb.
6. Bake for 35-40 minutes until golden brown on top. Check doneness by gently shaking – center should be set but slightly wobbly. Internal temperature should reach 165°F (74°C).
7. While baking, make crème anglaise: Heat reserved custard over low heat, stirring constantly until it coats the back of a spoon (5-7 minutes). Strain through fine mesh sieve.
8. Serve warm, drizzled with crème anglaise and dusted with powdered sugar. Best enjoyed within 30 minutes of baking.

Smart Swaps

• Replace heavy cream with half-and-half for a lighter version
• Use whole wheat brioche for added fiber
• Substitute almond milk and coconut cream for a dairy-free option

Make It Diabetes-Friendly

• Replace sugar with ½ cup (120g) monk fruit sweetener
• Use whole grain bread instead of Hawaiian rolls (reduces carbs by 12g per serving)
• Serve with sugar-free whipped cream instead of crème anglaise
• Keep portions to ½ cup size (approximately 25g carbs per serving)

Pro Tips

• Dry bread overnight for optimal texture
• Don’t overcook the custard base – it will continue cooking in the oven
• Let pudding rest 10 minutes before serving for best texture
• Store leftovers covered in refrigerator for up to 3 days