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Easy Vanilla Bread Pudding with Creme Anglaise Recipe

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4.3 from 7 reviews

This Best Easy Vanilla Bread Pudding recipe combines soft, sweet King's Hawaiian rolls with a rich vanilla custard to create a warm, comforting dessert. Finished with a luscious homemade creme anglaise, it’s perfect for cozy gatherings and sweet indulgences.

Ingredients

Bread

  • 1 12-pack King's Hawaiian Original Hawaiian Sweet Rolls (or 1 12oz loaf of Brioche bread), ideally dried out overnight

Custard

  • 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

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Generously butter a 7x11 inch ceramic or glass baking dish to prevent sticking and add extra flavor.
  2. Prepare the bread: Chop the King's Hawaiian rolls or brioche into large cubes approximately 1.5 to 2 inches each. Arrange them evenly inside the prepared baking dish, ensuring good coverage.
  3. Mix custard ingredients: In a nonstick saucepan, combine the remaining ingredients—3 tablespoons butter, eggs, egg yolks, whole milk, heavy cream, sugar, vanilla, and salt if using. Whisk thoroughly to fully break down the eggs and blend everything smoothly.
  4. Warm custard base: Place the saucepan over medium-low heat on the stovetop. Stir gently and cook until the butter is melted and incorporated. Avoid cooking longer or letting the custard thicken at this stage, as it will continue cooking in the oven.
  5. Soak the bread: Pour the warm custard mixture evenly over the cubed bread in the baking dish, making sure all pieces are well soaked. Save about 1.5 to 2 cups of the custard for later. Gently press the bread down to ensure no dry spots remain.
  6. Bake the pudding: Transfer the baking dish to the preheated oven. Bake for 35 to 40 minutes until the bread pudding takes on a golden color and feels set but is still slightly wobbly when gently shaken.
  7. Prepare creme anglaise: While the pudding bakes, return the reserved custard sauce to the stove on low heat. Cook and stir constantly for a few minutes until the sauce begins to thicken. Strain it to create a smooth, rich creme anglaise.
  8. Serve: Once the bread pudding is out of the oven, pour some of the warm creme anglaise over the top and dust with powdered sugar. Serve immediately while warm, with additional creme anglaise on the side for dipping.

Notes

  • For best results, allow the bread to dry out overnight to better absorb the custard.
  • If you don’t have King's Hawaiian rolls, brioche or other soft sweet bread work well.
  • The creme anglaise is optional but adds a luxurious finishing touch.
  • Leftover bread pudding can be refrigerated and gently reheated.
  • You can add a pinch of salt to enhance the custard’s flavor, optional.

Find it online: https://cookedbygrace.com/easy-vanilla-bread-pudding-with-creme-anglaise-recipe/