Warm Vanilla Bread Treat (Print Version)
# Ingredients:
→ Bread & Butter
01 -
1 pack of 12 Original Hawaiian Sweet Rolls from King's Hawaiian (or a 12oz brioche loaf), preferably left out overnight to dry
02 -
3 tablespoons melted butter (45g), plus extra for coating the pan
→ Custard Mixture
03 -
4 large eggs
04 -
2 egg yolks
05 -
2 1/2 cups whole milk (480g)
06 -
1 cup heavy cream (240g)
07 -
3/4 cup white sugar (165g)
08 -
2 teaspoons vanilla extract
09 -
1/4 teaspoon salt
→ For Serving
10 -
2 tablespoons confectioners' sugar for sprinkling
# Instructions:
01 -
Turn on your oven to 350°F. Take a 7x11-inch baking dish (glass or ceramic works better) and lightly coat it with butter to stop sticking.
02 -
Slice the Hawaiian Rolls or brioche into chunky pieces about 1.5-2 inches big. Spread them out evenly in your buttered baking dish.
03 -
Grab a nonstick pot and mix eggs, egg yolks, milk, heavy cream, sugar, vanilla, and salt. Whisk it all together until smooth with no egg streaks.
04 -
Warm the custard mix over medium-low heat, always stirring until it hits 165°F or sticks to the back of a spoon. Don't let it bubble. Take it off the heat right away.
05 -
Drizzle the custard over your bread chunks, making sure they're all wet. Keep about 1.5 to 2 cups aside for the creme anglaise. Push down gently on the bread so it soaks up evenly.
06 -
Put the dish in the oven and bake for 35-40 minutes. It's done when it reaches 175°F inside and looks set but jiggles slightly when moved.
07 -
While it's baking, strain the leftover custard through a fine sieve. Put it back on low heat, stirring all the time until it thickens enough to coat a spoon (170°F).
08 -
When the bread pudding's ready, pour some warm creme anglaise over it and sprinkle with confectioners' sugar. Serve it warm with extra sauce on the side.
# Notes:
01 -
For fresh bread, cut it up and pop in a 350°F oven for 3-5 minutes to dry out a bit. Don't let it turn brown.
02 -
Always keep the custard under 180°F or it'll curdle. Never let it boil.
03 -
You can make this ahead and warm it up later, but the creme anglaise tastes best when freshly made