King's Hawaiian Bread Pudding with Vanilla Custard

King’s Hawaiian bread pudding turns soft, lightly sweet rolls into a golden baked dessert with a tender vanilla custard center. The rolls bring plenty of flavor on their own, so a simple mixture of eggs, milk, cream, cinnamon, and vanilla makes a rich pudding without an overly complicated prep.

Ingredients

1 package (12 rolls; 12 oz / 340 g) King’s Hawaiian Original Sweet Rolls
5 tablespoons (70 g) unsalted butter, divided
4 large eggs (about 200 g without shells)
1 1/2 cups (360 ml) whole milk
1/2 cup (120 ml) heavy cream
1/3 cup (67 g) granulated sugar
2 teaspoons (10 ml) vanilla extract
1 teaspoon (2.6 g) ground cinnamon
1/4 teaspoon (1.5 g) fine salt
1/2 cup (75 g) raisins, optional
2 tablespoons (15 g) powdered sugar, optional, for serving

Instructions

Heat the oven to 350°F (177°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon (14 g) of the butter. Cut or tear the rolls into roughly 1-inch (2.5-cm) pieces. There is no need to remove the soft crusts. Spread the pieces in the prepared dish in an even layer, adding the optional raisins between pieces so they do not all sit on top.
Melt the remaining 4 tablespoons (56 g) butter and let it cool briefly. In a large bowl, whisk the eggs until the yolks and whites are combined. Whisk in the milk, cream, sugar, vanilla, cinnamon, salt, and melted butter. Keep whisking until the sugar is mostly dissolved and the cinnamon is distributed through the liquid; a few small cinnamon flecks are normal.
Pour the custard evenly over the bread. Gently press the bread down with a spatula so the pieces absorb some of the liquid, taking care not to mash them into a paste. Leave the dish at room temperature for 20 minutes. Halfway through, press down any pieces that still look dry. This short soak helps the centers turn soft while leaving enough structure for a spoonable, sliceable pudding.
Bake uncovered for 40 to 45 minutes, until the top is puffed and golden and the custard is set around the edges. Start checking at 40 minutes because ovens and baking dishes vary. Insert an instant-read food thermometer into the center, avoiding the bottom of the pan; as an egg dish, it should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the top browns before the center reaches that temperature, loosely cover the dish with foil and continue baking.
Set the dish on a rack and let the pudding rest for 15 minutes before serving. It will settle slightly as it cools, and the custard will become easier to portion. Dust with powdered sugar if you like, then serve warm with a large spoon or cut into squares.

Tips

Use the right bread texture. Fresh rolls work well, but very soft bread can make a pudding that is especially custardy. If the rolls feel moist or squishy, spread the cut pieces on a tray while the oven heats so their surfaces dry a little. Day-old rolls also work; avoid bread that is moldy or has been stored in unsafe conditions.
Make the custard even. Whisk the eggs thoroughly before adding the other ingredients, and pour slowly across the whole dish instead of flooding one corner. A couple of gentle presses during the soak help liquid reach the middle without crushing the bread.
Adjust sweetness thoughtfully. These rolls are already sweet, so the measured sugar gives the custard balance without making the dessert cloying. If serving with a very sweet sauce or ice cream, reduce the sugar to 1/4 cup (50 g); do not remove it entirely if you want the custard to taste rounded.
Use a thermometer, not just color. A browned top does not guarantee that the center is set. Check the middle for 160°F (71°C), and shield the surface with foil if it needs more time. Letting the baked dish rest also helps it hold together when served.

Serving Suggestions

Serve the pudding warm, when the edges are lightly crisp and the middle is soft. A dusting of powdered sugar is enough for a simple finish. For a more substantial dessert, add a scoop of vanilla ice cream, lightly sweetened whipped cream, or a spoonful of plain Greek-style yogurt. A small pour of warm caramel sauce or vanilla sauce works well too; because the rolls and custard are sweet, start with a modest amount.

For a brunch table, offer smaller portions alongside fresh berries or sliced pineapple to bring a bright, tart contrast. You can bake the pudding in the 9-by-13-inch dish and spoon portions directly onto plates, or cut it into squares after its 15-minute rest. If you need tidy squares, allow it to cool longer before cutting, then warm individual portions as needed. This dessert is filling, so a standard batch generally serves eight as dessert, with smaller portions possible when there are several other dishes.

Variations

Chocolate chip: Replace the raisins with 1/2 cup (85 g) semisweet chocolate chips. Scatter them through the bread before pouring in the custard. They melt into soft pockets, so this version is especially good served warm. You can also use a mixture of chocolate chips and raisins, keeping the combined amount close to 1/2 cup (85 g).

Fruit and spice: Use 1/2 cup (75 g) raisins, dried cranberries, or chopped dried apricots, or add 1 cup (150 g) of chopped fresh apple. For fresh apple, peel and cut it into small pieces so it softens during baking; arrange it evenly rather than piling it in one spot. A pinch of nutmeg or cardamom can accompany the cinnamon, but keep the amount small so it does not overpower the vanilla.

Coconut version: Swap the heavy cream for 1/2 cup (120 ml) canned coconut milk and add 1/3 cup (25 g) unsweetened shredded coconut. The result has a clear coconut flavor and a slightly different richness. Use canned coconut milk rather than a thin coconut beverage for a closer custard texture, and shake or stir the can before measuring.

Less rich or dairy-free: For a lighter pudding, replace the heavy cream with an equal amount of whole milk; the center will be a little less rich but should still set. For a dairy-free adaptation, use an unsweetened, fairly rich plant-based milk and a dairy-free butter alternative. These swaps can change browning and texture, so rely on the center temperature and set rather than the exact baking time.

Storage and Reheating

Do not leave the egg-based pudding at room temperature for more than 2 hours. Once it has cooled enough to handle, cover the dish or transfer portions to a shallow airtight container and refrigerate. It keeps for 3 to 4 days in the refrigerator. The bread will soften further as it sits, but the flavor remains pleasant; the top simply will not be as crisp as it is on the day it is baked.

For the best texture, reheat individual portions in the microwave in short bursts, loosely covered, until steaming hot. To warm a larger amount, cover the baking dish with foil and heat in a 325°F (163°C) oven until hot throughout. Check reheated leftovers with a food thermometer and bring them to 165°F (74°C), the USDA FSIS reheating temperature. Avoid repeatedly heating and cooling the whole dish; warm only what you plan to serve.

You can freeze cooled portions in a freezer-safe, airtight container for about 2 to 3 months for best quality. Thaw them in the refrigerator, then reheat as described above. Freezing softens the bread and custard somewhat, so it is convenient for saving leftovers but will not preserve the freshly baked contrast between the top and center.

Frequently Asked Questions

Can I make King’s Hawaiian bread pudding ahead?
Yes. Assemble the bread and custard in the baking dish, cover it, and refrigerate for up to 12 hours before baking. Keep it refrigerated rather than leaving raw egg custard on the counter. Since the dish goes into the oven cold, it may need several extra minutes; check that the center reaches 160°F (71°C) instead of relying only on the clock.

Do I need to dry the rolls first?
No. The recipe works with fresh rolls because the 20-minute soak and measured custard allow them to absorb liquid without requiring a long drying step. If the rolls are unusually soft, briefly air-dry the cut pieces while preparing the custard. Drier bread may absorb the liquid faster, so press it gently and check for dry pockets before baking.

Can I use another kind of bread?
Yes. Soft dinner rolls or brioche can replace the sweet rolls, but the finished pudding may be less sweet or richer depending on the bread. If using unsweetened bread, taste the custard before adding it and increase the sugar by 1 to 2 tablespoons (12 to 25 g) if desired. Keep the total bread amount close to 12 ounces (340 g) for a similar custard-to-bread balance.

How can I tell when the pudding is done?
The top should look golden, the edges should be set, and the center should no longer look liquid. The most reliable check for this egg dish is an instant-read thermometer in the center, which should read 160°F (71°C). A little movement in the middle is acceptable before resting, but a loose, sloshing center needs more baking.

Can I bake it in a different dish?
A similar-capacity oven-safe dish is fine, but its depth and material affect timing. A deeper dish may need longer to heat through, while a wide, shallow dish can bake faster and dry more at the edges. Begin checking near 40 minutes and use the center temperature as your guide. Do not fill a smaller dish right to the rim; leave room for the pudding to puff.

Can I leave out the raisins?
Absolutely. They are optional and do not affect whether the custard sets. Leave them out for a classic vanilla version, or replace them with an equal amount of chocolate chips or dried fruit. If you add fresh fruit, use small, evenly distributed pieces and avoid adding a large extra quantity, which can release moisture and make the center take longer to set.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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King’s Hawaiian Bread Pudding with Vanilla Custard