Easy Vanilla Bread Pudding Recipe (with Video)

Preparation
1. Pre-heat oven to 350F, and brush butter in a 7x11" baking dish (ceramic or glass recommended).
2. Chop the King's Hawaiian Rolls (or the bread you are using) into large cubes (about 1.5-2" each), and arrange inside the baking dish.
3. Combine the remaining ingredients in a nonstick saucepan, and whisk thoroughly to break down the eggs.
4. Place the saucepan on the stove on medium low heat, and stir and cook until the butter has melted and mixed in. Do not cook any longer or wait for the custard to thicken, as it will continue to cook and thicken in the oven.
5. Pour the sauce all over the bread inside the baking dish, getting all the pieces well-soaked, and save about 1.5 to 2 cups of the sauce for later. Gently press down on the bread to ensure there are no dry parts.
6. Transfer the baking dish to the oven and bake for 35-40 minutes. The bread pudding should be a golden color, and set but slightly wobbly when shaken.
Preparing the creme anglaise
1. In the meanwhile, return the remaining sauce to the stove on low heat. Cook and stir constantly for a few minutes until the sauce just starts to thicken up. Strain the sauce and you have a beautiful creme anglaise!
2. Pour some of the creme anglaise onto the bread pudding and dust with powdered sugar. Serve while it is still warm with the creme anglaise on the side.