Who doesn’t love bread? Let’s turn it into a delightful Thanksgiving dessert! This easy Vanilla Bread Pudding requires only 8 ingredients and 15 minutes of effort, making it the perfect comfort treat for gatherings. Trust me, it always disappears completely.
For this warm and comforting Vanilla Bread Pudding, you’ll need:
Vanilla Bread Pudding
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
Scale
- 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 ½ cups whole milk (480g)
- 1 cup heavy cream (240g)
- ¾ cup granulated sugar (165g)
- 2 tsp vanilla
- Optional: pinch of salt
Instructions
- Preheat the oven to 350°F and brush butter in a 7×11″ baking dish (ceramic or glass recommended).
- Chop the King’s Hawaiian Rolls (or your chosen bread) into large cubes (about 1.5-2″ each) and arrange them in the baking dish.
- In a nonstick saucepan, whisk together the remaining ingredients thoroughly.
- Place the saucepan on the stove over medium-low heat. Stir and cook until the butter melts and mixes in. Don’t overcook; the custard will thicken in the oven.
- Pour the sauce over the bread, ensuring all pieces are well-soaked. Save about 1.5 to 2 cups of the sauce for later. Gently press down on the bread to eliminate dry parts.
- Transfer the baking dish to the oven and bake for 35-40 minutes until the pudding is golden and set but slightly wobbly when shaken.
- While baking, return the remaining sauce to the stove on low heat. Cook and stir until it just starts to thicken. Strain the sauce for a beautiful creme anglaise!
- Pour creme anglaise onto the bread pudding, dust with powdered sugar, and serve warm with extra creme anglaise on the side.
Notes
- If your bread isn’t day-old, briefly place cubed bread in a 350°F oven for 3-5 minutes until it starts to harden without becoming golden or toasted.
- Be cautious not to overcook the sauce; melt and mix the butter without giving the sauce a scrambled egg-like consistency.
