Vanilla Bread Pudding
Vanilla Bread Pudding
Ingredients
For the Bread Pudding
- 12 King's Hawaiian Original Hawaiian Sweet Rolls, dried out overnight, cut into large cubes
- 3 tablespoons butter
- 2 1/2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 2 egg yolks
- 2 teaspoons vanilla extract, or more, to taste
For Serving
- as needed butter, for greasing
- as needed powdered sugar, for dusting
Instructions
- 1
The day before, cut the King's Hawaiian Original Hawaiian Sweet Rolls into large cubes and spread them out on a baking sheet or in a large bowl to dry out overnight. This step is crucial for the rolls to absorb the custard properly.
- 2
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 3
Generously brush a baking dish with butter to grease it.
⏱️ 1 min
- 4
Add the dried, cubed rolls into the buttered baking dish, spreading them evenly.
⏱️ 1 min
- 5
In a medium saucepan, combine the milk, heavy cream, granulated sugar, large eggs, egg yolks, 3 tablespoons of butter, and vanilla extract.
⏱️ 3 min
- 6
Whisk the mixture very thoroughly until the eggs are completely broken down and all ingredients are well combined.
⏱️ 2 min
- 7
Place the saucepan on the stove over medium-low heat. Stir continuously until the butter has fully melted and the mixture is well combined and slightly warmed, but do not let it simmer or boil.
⏱️ 5 min
- 8
Carefully pour the prepared custard base all over the rolls in the baking dish, ensuring they are properly drenched.
⏱️ 1 min
- 9
Lightly press down on the rolls with the back of a spoon or spatula to ensure they are fully covered and submerged in the custard.
⏱️ 1 min
- 10
Scoop out about 1 1/2 cups of the custard base and set it aside in a separate bowl. This will be used later for the vanilla crème anglaise topping.
⏱️ 1 min
- 11
Place the baking dish with the saturated rolls into the preheated oven. Bake for 30-40 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out mostly clean.
⏱️ 40 min•🌡️ 350
- 12
While the bread pudding bakes, return the reserved custard base (from step 10) to the stove in a clean saucepan. Heat on the lowest setting, stirring constantly, until it just begins to thicken to a sauce-like consistency. Do not boil.
⏱️ 8 min
- 13
Carefully strain the thickened sauce through a fine-mesh sieve into a clean bowl to achieve a smooth vanilla crème anglaise. Set aside.
⏱️ 2 min
- 14
Once the bread pudding is baked, remove it from the oven and let it cool slightly.
⏱️ 5 min
- 15
Serve warm. Drizzle generously with the prepared vanilla crème anglaise and dust with powdered sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Bread Pudding
For the Bread Pudding
- 12 King's Hawaiian Original Hawaiian Sweet Rolls, dried out overnight, cut into large cubes
- 3 tablespoons butter
- 2 1/2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 2 egg yolks
- 2 teaspoons vanilla extract, or more, to taste
For Serving
- as needed butter, for greasing
- as needed powdered sugar, for dusting
Instructions
- 1
The day before, cut the King's Hawaiian Original Hawaiian Sweet Rolls into large cubes and spread them out on a baking sheet or in a large bowl to dry out overnight. This step is crucial for the rolls to absorb the custard properly.
- 2
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 3
Generously brush a baking dish with butter to grease it.
⏱️ 1 min - 4
Add the dried, cubed rolls into the buttered baking dish, spreading them evenly.
⏱️ 1 min - 5
In a medium saucepan, combine the milk, heavy cream, granulated sugar, large eggs, egg yolks, 3 tablespoons of butter, and vanilla extract.
⏱️ 3 min - 6
Whisk the mixture very thoroughly until the eggs are completely broken down and all ingredients are well combined.
⏱️ 2 min - 7
Place the saucepan on the stove over medium-low heat. Stir continuously until the butter has fully melted and the mixture is well combined and slightly warmed, but do not let it simmer or boil.
⏱️ 5 min - 8
Carefully pour the prepared custard base all over the rolls in the baking dish, ensuring they are properly drenched.
⏱️ 1 min - 9
Lightly press down on the rolls with the back of a spoon or spatula to ensure they are fully covered and submerged in the custard.
⏱️ 1 min - 10
Scoop out about 1 1/2 cups of the custard base and set it aside in a separate bowl. This will be used later for the vanilla crème anglaise topping.
⏱️ 1 min - 11
Place the baking dish with the saturated rolls into the preheated oven. Bake for 30-40 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out mostly clean.
⏱️ 40 min•🌡️ 350 - 12
While the bread pudding bakes, return the reserved custard base (from step 10) to the stove in a clean saucepan. Heat on the lowest setting, stirring constantly, until it just begins to thicken to a sauce-like consistency. Do not boil.
⏱️ 8 min - 13
Carefully strain the thickened sauce through a fine-mesh sieve into a clean bowl to achieve a smooth vanilla crème anglaise. Set aside.
⏱️ 2 min - 14
Once the bread pudding is baked, remove it from the oven and let it cool slightly.
⏱️ 5 min - 15
Serve warm. Drizzle generously with the prepared vanilla crème anglaise and dust with powdered sugar before serving.
⏱️ 1 min