This easy bread pudding recipe might just be one of the ones that I have worked hardest on for the entirety of my blog…. And I’m telling you: The results speak for themselves. It is INCREDIBLE you guys.
It’s easy to make and warm and a little gooey but a little crunchy and cinnamony. And its delicious by itself, but then when you add the vanilla sauce to it… Oh. My. God. I could eat that vanilla sauce with a spoon right out of the pot.
Bread Pudding with Brioche Rolls
I made this easy bread pudding recipe with Bakerly’s chocolate chip brioche rolls! It took a while, but I finally perfected how to get the dessert to have the perfect amount of moisture. It’s soft but not too runny, and the top has a little bit of crunch but it’s not too tough. Is it rude to say I think it’s perfect?
What’s Bread Pudding?
If you have this question, you are not alone! Bread pudding is a delicious dessert made with stale bread. The bread is soaked in a sugary custard and it is all baked in the oven. It’s best served warm especially with, you guessed it… the vanilla sauce.
Where did Bread Pudding Originate?
Another common question! Most people think that bread pudding is British in origin, but it actually goes back much further than that. Versions of bread pudding date back to Ancient Rome and Ancient Egypt.
In these times, food was scarce and it was unthinkable to waste anything… if bread went stale, it was common to find other uses for it, including stuffing, thickeners for soup, and bread pudding! With this, the shelf life of the fragile bread could be extended.
In the 18th century, bread pudding was often considered a great food to feed to sick people. This is because it was easy to digest, as the bread was soft and delicious.
Though bread pudding originally began as a food of the poorer people, it has now gained popularity in modern life; It is often served as a trendy dessert at fashionable restaurants. Luckily for you, it’s easy to make at home as well… and you’ll look like a pro baker!
Does Bread Pudding Have to Be Refrigerated? Can it Be Reheated?
I always top the entirety of my bread pudding with the vanilla sauce and then place the leftovers in the refrigerator. It can last in the fridge for up to a week!
When it comes time to eat your bread pudding, it is easy to reheat! My favorite method is just cutting a piece and heating it in the microwave for about 10-15 seconds. This is long enough that the bread doesn’t become hard but the vanilla sauce gets nice and gooey again. You’re welcome 😉
What Ingredients are in this Easy Bread Pudding Recipe?
Chocolate chip brioche rolls from Bakerly
Half and half
Visit the recipe card at the bottom of this post for ingredient measurements and instructions.
How Do I Make this Easy Bread Pudding Recipe?
To Make the Bread Pudding:
Make sure all liquid ingredients are at room temperature.
Cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale.
Preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt.
In a large bowl, whisk the eggs. Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined. Add the melted butter into the combination and mix again.
Place all toasted bread cubes in an ungreased 9×13 pan. I liked using a metal or a ceramic baking dish the best!
Pour the liquid mixture into the pan, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes.
Place in the oven at 350 degrees for 40 minutes.
Remove the pan from oven and cover with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes.
The bread pudding should be set but not dried out. It should also not be too liquidy.
Remove and allow to rest for 10 minutes before eating.
To make the vanilla sauce:
Place all ingredients in a medium sized sauce pan.
Bring to a low boil. Once boiling start a timer. Whisk constantly for 10 minutes.
Pour directly onto bread pudding before serving. Enjoy!
Why Does Some Bread Pudding Get Soggy?
Ah, I’m glad you asked, because as I was developing the recipe, I had this problem, too! (but don’t worry, I finally got the measurements/instructions right and there is no sogginess in sight when you make this recipe).
So the reasoning behind sogginess in a bread pudding can be threefold:
Bread Isn’t Stale Enough
First, your bread wasn’t stale enough. If your bread is still pretty mushy when you’re putting it into the bread pudding, you might end up with a stale pudding. Try using fully stale bread.
If you don’t have any, leave your bread out overnight on the countertop so that it can become stale. And if you don’t have that much time, you can always toast your bread in the oven a little bit.
Because the Bakerly buns are so moist and yummy, I combined two of these methods. First, I allowed my bread to become stale on the countertop overnight, and then I finished it off with a quick toasting right before making the recipe.
Too Much Liquid
The second reason your bread pudding is soggy could be because you’ve added too much liquid. This one is a pretty self explanatory fix. The ratios in this recipe should eliminate that problem.
The last reason your bread pudding is soggy could be because of aluminum foil! If you cook your bread pudding with aluminum foil on the top, some of the moisture can’t escape during the cooking process and instead succeeds in leaving your bread damp and soggy.
If you need to cover your bread pudding while you’re baking it, cut some slits into the top of the aluminum foil. This will keep the dessert from burning, but will allow the liquid to escape while it’s cooking.
Working with Bakerly
I have loved working with Bakerly because their brand aligns so well with mine! It is Bakerly’s mission to bring the delicious food of France to American families… Would you look at that!? Sound familiar? If you want to read more about Bakerly’s background and mission. And if you need help locating where you can find Bakerly products, check out this store locator!
Thanks to Bakerly for allowing me to experiment with your products! Watch the video below to watch step by step how I make this recipe.
If you liked this recipe, you’ll probably also like these recipes:
Thanks for stopping by! If you liked this recipe, leave a comment below letting me know what you thought. Don’t forget to post a photo on Facebook or Instagram of your easy bread pudding recipe and tag @TheForeignFork and hashtag #TheForeignFork. I’ll see you soon!
Easy Bread Pudding Recipe
This easy bread pudding recipe is warm and cinnamony and homey. The only thing that makes it better is the heavenly vanilla sauce on top!
For Bread Pudding
- 1 package chocolate chip brioche rolls + 3 rolls by Bakerly
- 4 eggs room temp
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup half and half room temp
- 1/4 cup whole milk room temp
- 1.5 tsp cinnamon
- 1.5 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp melted butter
For Vanilla Sauce
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/2 stick butter
- 1/4 tsp cinnamon
- Cut the rolls into 8ths and allow to sit out on the counter for a day so that they are stale.
- Preheat an oven to 350 degrees and toast bread cubes for about 6-8 minutes, keeping a close eye on them. You want them to be toasted but not burnt.
- In a large bowl, whisk the eggs.
Add granulated sugar, brown sugar, half and half, whole milk, cinnamon, vanilla, baking soda and salt to the bowl. Mix until fully combined.
- Add the melted butter into the combination and mix again.
Place all toasted bread cubes in an ungreased 9×13 pan. I liked using a metal or ceramic pan.
Pour the liquid mixture into the pan with the bread cubes, and use a rubber spatula to stir the bread cubes around so that each cube is coated in the mixture. Allow the bread cubes to soak for about 15 minutes.
Place in the oven at 350 for 40 minutes.
Remove from oven and cover pan with aluminum foil. Cut slits in the top of the aluminum foil and then place the pan back into the oven for an additional 10 minutes. The bread pudding should be set but not dried out. It should also not be too liquidy.
Allow to rest for 10 minutes
To Make Vanilla Sauce
Place all ingredients in a medium sized sauce pan. Bring to a low boil. Once the boil starts, start your timer. Whisk constantly for 10 minutes.
Pour directly onto bread pudding before serving. Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.