Can I make vanilla bread pudding ahead of time?

Absolutely. You can fully assemble the vanilla bread pudding the night before and refrigerate it. When ready to bake, let it come to room temperature for 20–30 minutes before placing it in the oven. This makes it an excellent make-ahead dessert for dinner parties or holidays.

What’s the best bread to use for vanilla bread pudding?

Soft, enriched breads like brioche, challah, or Hawaiian sweet rolls are ideal. They offer a slightly sweet flavor and tender texture that soaks up the custard beautifully. Avoid sandwich bread or anything too thin or dry unless toasted or dried overnight.

How should I store and reheat leftovers?

Store any leftover vanilla bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave in 20-second bursts or warm it in a 300°F oven until heated through. Add a splash of milk or extra crème anglaise before reheating to keep it moist.

Vanilla Bread Pudding – Best Easy Recipe for All Seasons

Name: Vanilla Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (12-pack) King’s Hawaiian Original Sweet Rolls or 12 oz brioche loaf: day-old and cubed; 3 tablespoons unsalted butter, plus more for greasing (45g); 4 large eggs; 2 large egg yolks; 2 ½ cups whole milk (600g); 1 cup heavy cream (240g); ¾ cup granulated sugar (165g); 2 teaspoons vanilla bean paste or vanilla extract; Pinch of salt (optional)

Description

A simple, warm and comforting vanilla bread pudding made with just 8 ingredients and 15 minutes of prep. It features soft, custard-soaked bread cubes baked to golden perfection and is served with a luscious vanilla crème anglaise.

Ingredients

Scale

1 (12-pack) King’s Hawaiian Original Sweet Rolls or 12 oz brioche loaf: day-old and cubed
3 tablespoons unsalted butter, plus more for greasing (45g)
4 large eggs
2 large egg yolks
2 ½ cups whole milk (600g)
1 cup heavy cream (240g)
¾ cup granulated sugar (165g)
2 teaspoons vanilla bean paste or vanilla extract
Pinch of salt (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a 7×11″ baking dish with butter.
Cut the bread into 1.5 to 2 inch cubes and place in the prepared baking dish.
In a saucepan, whisk together eggs, egg yolks, milk, cream, sugar, vanilla, and salt. Place over medium-low heat and stir constantly until butter is melted and mixture is combined. Do not boil.
Pour most of the custard over the bread, reserving 1.5 to 2 cups. Gently press the bread down to help soak in the custard.
Bake for 35–40 minutes, until the top is golden and the center slightly wobbly.
While baking, heat the reserved custard over low heat, stirring until it thickens slightly to form a crème anglaise. Strain to remove any lumps.
Serve the warm bread pudding with crème anglaise poured over and optional powdered sugar dusting.

Notes

If using fresh bread, dry it out in the oven at 350°F for 3–5 minutes before using.
Do not let the custard thicken on the stove — only melt the butter and mix the ingredients.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
You can customize with raisins, chocolate chips, or spices like cinnamon.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 26g
Sodium: 190mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 1g
Protein: 8g
Cholesterol: 175mg