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Cozy Best Vanilla Bread Pudding

Featured in: Indulgent Desserts and Baked Delights for Every Occasion

This lush vanilla bread pudding is quick and comforting—a perfect treat for any gathering. Made with soft brioche or sweet rolls, it’s soaked in a custard of eggs, cream, sugar, milk, and vanilla, then baked to golden perfection. After about 15 minutes of prep and 40-minute baking, it’s served with a silky vanilla creme anglaise for added decadence. It’s fantastic for using up older bread, customizable with toppings, and a surefire crowd-pleaser when served warm.
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Updated on Sat, 08 Mar 2025 16:14:43 GMT
Cozy Best Vanilla Bread Pudding Pin it
Cozy Best Vanilla Bread Pudding | yummygusto.com

This classic vanilla bread pudding transforms simple ingredients into a heavenly dessert. Made with just 8 basic components and minimal prep time, it combines the familiar comfort of French toast with a silky custard base. The crowning touch is a velvety vanilla crème anglaise that elevates this humble dessert into something truly special.

The true magic of this recipe lies in its vanilla crème anglaise - a silky sauce that transforms each bite into a memorable dessert experience.

Essential Ingredients

  • Day-Old Bread (6-8 cups): Slightly stale bread provides the perfect foundation for absorbing the custard
  • Unsalted Butter (2 tbsp): Prevents sticking and adds subtle richness
  • Eggs (3) + Yolks (2): Creates the custard's silky texture
  • Whole Milk (2 cups): Forms the custard base
  • Heavy Cream (1 cup): Provides luxurious richness
  • Sugar (¾ cup): Adds balanced sweetness
  • Vanilla Bean Paste (1 tbsp): Delivers intense vanilla flavor
  • Salt (pinch): Enhances overall taste

Preparation Method

Prepare the Baking Dish:
Heat oven to 350°F. Butter a 7x11 baking dish. Cut bread into large cubes and arrange in dish.
Create the Custard:
Combine eggs, yolks, milk, cream, sugar, vanilla, and salt in a saucepan. Heat gently while stirring until just warm.
Combine Components:
Pour most of the custard over bread, keeping some aside for sauce. Press bread gently to ensure even soaking.
Bake:
Cook for 40 minutes until golden brown with slight wobble.
Make the Sauce:
Heat reserved custard until thickened. Strain for smoothness.
Finish:
Cool slightly before serving with warm sauce.
Best Vanilla Bread Pudding Pin it
Best Vanilla Bread Pudding | yummygusto.com

The vanilla crème anglaise creates an irresistible finishing touch that makes this dessert truly memorable.

Serving Ideas

Garnish Options: Try caramel drizzle or chocolate sauce. Accompaniments: Pair with vanilla ice cream or fresh cream. Morning Option: Serve warm with coffee for breakfast.

Close-up Vanilla Bread Pudding Pin it
Close-up Vanilla Bread Pudding | yummygusto.com

This vanilla bread pudding brings together simplicity and elegance in one delightful dessert. The combination of tender bread, rich custard, and smooth vanilla sauce creates an unforgettable treat suitable for any occasion.

Frequently Asked Questions

→ Can I work with fresh bread instead of older bread?
Of course! Just cut the fresh bread into cubes and quickly toast it in the oven at 350°F for a few minutes to dry it out a bit.
→ Is it possible to make this dish ahead of time?
Yes, you can put the bread pudding together a day early. Just keep it in the fridge, and bake it fresh when you’re ready to enjoy it.
→ What should I serve alongside bread pudding?
This dessert shines when served with creme anglaise, whipped cream, or just plain vanilla ice cream.
→ How can I make this recipe gluten-free?
Swap out the brioche or Hawaiian rolls with your favorite gluten-free bread, and you’re good to go.
→ How do I store leftover pudding?
Put any leftovers in an airtight container and keep them in the fridge for up to 3 days. Warm them up in the oven or microwave before serving.

Best Vanilla Bread Pudding

This wonderfully cozy vanilla bread pudding uses 8 simple ingredients. It’s warm, delicious, and pairs perfectly with a creamy vanilla creme anglaise.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Sandra

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (One 7x11-inch bread pudding)

Dietary: Vegetarian

Ingredients

→ Bread & Butter

01 12 King's Hawaiian Rolls (sweet and airy) or a 12-ounce loaf of brioche - leave it uncovered overnight to dry out.
02 3 tablespoons melted butter for the mix and extra to coat your baking dish (45g).

→ Custard Mixture

03 1 cup heavy cream (240g).
04 4 large eggs.
05 2 1/2 cups of whole milk (480g).
06 2 spare egg yolks for richness.
07 A spoonful of vanilla extract (2 teaspoons).
08 A small pinch of salt (1/4 teaspoon).
09 3/4 of a cup of sugar (165g).

→ For Serving

10 Powdered sugar for sprinkling - about 2 tablespoons.

Instructions

Step 01

Warm up your oven to 350°F. Use a bit of butter to coat a 7x11-inch baking dish (glass or ceramic works well) so the pudding won't stick.

Step 02

Slice up the Hawaiian rolls (or brioche) into big cubes, roughly 1.5 to 2 inches each. Lay them out neatly in the buttered dish.

Step 03

Whisk together the milk, cream, sugar, eggs, yolks, vanilla, and a pinch of salt in a saucepan until everything's smooth.

Step 04

Place the pan over medium-low heat. Stir constantly until the mix is thick enough to coat the back of your spoon or hits 165°F on a thermometer. Don’t let it bubble up—take it off right away!

Step 05

Pour the custard evenly over the bread in the baking dish. Hold back about 1.5-2 cups to use as a sauce. Push the bread down gently to soak up all the custard.

Step 06

Slide the dish into the oven and bake for 35 to 40 minutes. When it’s done, the pudding should be set but with a little jiggle and hit 175°F in the middle.

Step 07

Run the reserved custard mix through a fine mesh to strain it, then heat it back up gently on low while stirring nonstop. Once it thickens and coats the back of your spoon, it’s ready (170°F).

Step 08

Once the pudding’s fresh out of the oven, drizzle with the warm creme anglaise and finish with a sprinkle of powdered sugar. Serve while still warm and add extra sauce for a treat!

Notes

  1. Fresh bread cubes work too! Toss them in the oven at 350°F for 3-5 minutes to dry slightly, but don’t toast them.
  2. Avoid boiling the custard—it’ll ruin the texture by curdling. Keep it below 180°F.
  3. You can make the pudding ahead and reheat it, but the sauce is best whipped up fresh.

Tools You'll Need

  • 7x11-inch baking dish (ceramic or glass works great).
  • Medium nonstick saucepan for the custard.
  • Whisk to mix ingredients well.
  • Fine mesh strainer for smooth sauce.
  • Instant-read thermometer to make sure your custard’s good to go.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe includes dairy products (milk, butter, cream).
  • Contains eggs.
  • Uses bread, which has gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 16 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g