Vanilla Bread Custard (Print Version)
# Ingredients:
→ Bread & Butter
01 -
A 12-count pack of King's Hawaiian Sweet Rolls or about 12 oz of brioche bread, best if left out overnight to dry
02 -
3 tablespoons melted butter, and some extra to grease the pan (45g)
→ Custard Mixture
03 -
4 big eggs
04 -
2 egg yolks only
05 -
2 1/2 cups whole milk, about 480g
06 -
1 cup heavy cream, roughly 240g
07 -
3/4 cup white sugar (165g)
08 -
2 teaspoons pure vanilla extract
09 -
1/4 teaspoon of salt
→ For Serving
10 -
A couple of tablespoons of powdered sugar for sprinkling on top
# Instructions:
01 -
Turn your oven on to 350°F. Use a bit of butter to lightly coat the inside of a 7x11-inch ceramic or glass baking dish, so nothing sticks.
02 -
Slice the Hawaiian rolls or brioche into chunks about 1.5-2 inches in size. Spread the pieces across the bottom of the greased dish.
03 -
Stir together the eggs, yolks, milk, cream, sugar, vanilla, and salt in a nonstick pot. Whisk until smooth and there are no streaks of eggs.
04 -
Cook the custard mixture on medium-low heat, stirring nonstop until it reaches 165°F or thickens enough to lightly coat a spoon. Take it off the heat as soon as it's ready, and don't let it boil.
05 -
Pour the custard over the bread chunks in the dish, making sure everything gets soaked. Save 1.5-2 cups of the custard for the creme anglaise. Use a spatula to gently press the bread so it absorbs the liquid.
06 -
Put the dish in the oven and bake for 35-40 minutes. It should jiggle slightly in the middle but look firm, and reach 175°F inside.
07 -
While the pudding cooks, strain the extra custard through a fine strainer back into a pot. Cook over low heat, stirring often, until it gets a bit thick and can coat a spoon (around 170°F).
08 -
When the bread pudding is done, drizzle warm creme anglaise over it and sprinkle on some powdered sugar. Serve while it's warm and add some extra sauce for anyone who wants more.
# Notes:
01 -
If you’re working with fresh bread, slice it up and pop it into the oven at 350°F for a few minutes until it feels dry. Don’t toast or brown it.
02 -
Always keep the custard under 180°F to avoid it curdling.
03 -
This can be made in advance and reheated, but the creme anglaise is best when fresh.