King Cake Bread Pudding Recipes

KING CAKE BREAD PUDDING

Steps:

• Adjust oven racks to middle and lower-middle positions, and preheat oven to 325ºF. Grease a 9″x13″ baking dish with butter, shortening or nonstick cooking spray. Spread king cake chunks in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until dry but not browned, about 15 minutes, switching trays from top to bottom racks halfway through. Cool king cake chunks about 15 minutes; set aside 2 cups Whisk sugar, egg yolks, vanilla, cinnamon and salt together in large bowl. In a slow thin stream, whisk in cream, then milk, until combined. Fold in 8 cups cooled king cake chunks. Transfer mixture to 9″x13″ baking dish and let stand until soggy, about 30 minutes, pressing king cake occasionally into custard so that chunks absorb more liquid. Spread 2 cups reserved king cake chunks evenly over top of soaked mixture and gently press to flatten into the custard. Using pastry brush, dab melted butter over top of unsoaked king cake pieces. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set and is not easily jiggled when shaken, about 50 minutes. Transfer to wire rack and cool until pudding is set and just warm (not piping hot), about 45 minutes. Cut the bread pudding into squares and decorate with purple, green and gold sugar. Serve with sweetened condensed milk or vanilla ice cream.

KING CAKE BREAD PUDDING WITH CHICORY ICE CREAM

Steps:

• Preheat oven to 375°F. Whisk together cream, eggs, egg yolk, granulated sugar, and cinnamon in a large bowl until smooth. Stir in king cake cubes; let stand 5 minutes.
• Spoon mixture into a lightly greased 11- x 7-inch baking dish, and bake in preheated oven until light golden brown and set in center, 40 to 45 minutes. Sprinkle with sparkling sugar; serve immediately with Chicory Ice Cream.

KING CAKE BREAD PUDDING

Steps:

• 1. Heat oven to 350. Spray 13 X 9 inch glass baking dish with cooking spray. Bake biscuits as directed on can. Cool.
• 2. Meanwhile, in very large bowl, beat eggs slightly. Add milk and sugar; beat well. Stir in pecans, raisins and cinnamon.
• 3. Cut each cooled biscuit into six 1 inch pieces. Add biscuit pieces to egg mixture; gently stir to mix and coat well. Let stand 10 minutes, stirring occasionally, so biscuit pieces soak up egg mix Pour into baking dish; press down slightly to even top. Bake 20-25 minutes or until knife inserted into egg mixture comes out clean. Remove from oven; cool slightly, about 5 minutes.
• 4. In small bowl, mix frosting and bourbon until well combined. Spread glaze evenly over Bread pudding. Sprinkle sanding sugar over top. (or decorate as you wish with sprinkles, etc.)