Preheat the oven to 350°F and brush butter in a 7x11" 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.