Best Vanilla Bread Pudding (Print Version)
# 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:
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.
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.
03 -
Whisk together the milk, cream, sugar, eggs, yolks, vanilla, and a pinch of salt in a saucepan until everything's smooth.
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!
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.
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.
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).
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:
01 -
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.
02 -
Avoid boiling the custard—it’ll ruin the texture by curdling. Keep it below 180°F.
03 -
You can make the pudding ahead and reheat it, but the sauce is best whipped up fresh.