King Cake Bread Pudding to get in the spirit
Happy Mardi Gras season! While that means plenty of beads and parades, the season also brings a whole lot of king cake. Instead of trying different brands of this beloved southern dessert, why not try different variations of the dessert itself?
inRegister food columnist Aimee Broussard puts our love for king cake to the test with her King Cake Bread Pudding recipe. Made for two, this dish is easy to make and satisfies all of your Mardi Gras cravings. Check out the recipe below and find more king cake-flavored recipes from the full story here.
King Cake Bread Pudding for Two
Ingredients
2 cups French bread, cut into cubes
2 eggs
½ cup heavy cream
½ cup plus 2 Tbsp. whole milk, divided
¼ cup sugar
½ tsp. vanilla extract
½ tsp. cinnamon
2 Tbsp. pecans, chopped (optional)
1 cup powdered sugar
¼ teaspoon almond extract
Purple, yellow and green sanding sugar
Divide bread between 2 (6-oz.) ramekins.
In a large bowl, combine eggs, cream, ½ cup milk, sugar, vanilla and cinnamon. Fold in pecans, whisking until well blended. Spoon mixture equally over bread cubes and allow to sit for at least 30 minutes. Occasionally press bread into milk mixture to ensure that it is well coated.
Preheat oven to 350 degrees. Place ramekins on a rimmed baking sheet, and bake for 18 to 20 minutes or until custard is set and bread is golden brown. Remove from oven and allow bread pudding to cool slightly.
For glaze, whisk together powdered sugar, 2 Tbsp. milk, and almond extract until smooth and creamy. Add additional sugar if necessary to reach desired consistency. Drizzle glaze over bread pudding, and top with sanding sugar.
Makes 2 servings.
Aimee Broussard is a Southern food blogger and award-winning cookbook author. Seen on QVC,
