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

Steps:

• Divide bread between 12 (4-ounce) ramekins.
• In a large bowl, combine eggs, cream, milk, sugar, amaretto, and vanilla. Whisk until blended.
• Spoon egg mixture equally over bread, and let stand 30 minutes, occasionally pressing bread into milk mixture.
• Prepare bread pudding up to 2 hours ahead, if desired, then cover, and refrigerate.
• Preheat oven to 350°.
• Place ramekins on a rimmed baking sheet, and cook until custard is set in center, 18 to 22 minutes.
• Cool slightly, then top with Almond Glaze and Mardi Gras Sugars.
• In a medium bowl, add sugar, milk, and extract; whisk until combined.
• To thicken, add additional confectioners' sugar; whisk to combine.
• Place 1 cup of sugar into 3 quart-size resealable plastic bags.
• Add 5 drops yellow food coloring into one; seal and shake to combine.
• Add 5 drops green food coloring into the second; seal and shake to combine.
• Add 5 drops purple food coloring into remaining bag; seal and shake to combine.

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.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.