Vanilla Bread Pudding

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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
Course Dessert
Servings 8


  • 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


  • 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.


  • 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.

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