Recipe: King Cake Bread Pudding

Photo by Jennie Tewell

King Cake Bread Pudding

Transform leftover king cake into a warm, fresh-baked dessert, topped with a sweet and simple glaze. Serve in ramekins for a polished presentation.

1 small king cake, cubed (about 8 – 10 cups)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1 (14-ounce) can sweetened condensed milk
2 cups half-and-half
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
pinch of salt
1 1/2 cups confectioners’ sugar
2 – 3 tablespoons milk
1/4 teaspoon almond extract
sprinkles or cinnamon, for garnish

1. Preheat oven to 325 degrees. Generously butter a large baking dish. Place king cake cubes in prepared dish and set aside.
2. In a large bowl, combine cream cheese, butter and sugar. Beat with an electric mixer on low until creamy, about 3 minutes.
3. Add eggs one at a time. Add condensed milk, half-and-half, vanilla extract, cinnamon and salt, and mix well.
4. Pour mixture over king cake. Soak at room temperature, stirring occasionally, for about 30 minutes.
5. Place baking dish in a large roasting pan. Fill roasting pan with enough hot water to reach halfway up sides of baking dish.
6. Bake for 55 minutes or until golden brown. Remove from oven and allow to cool.
7. In a large bowl, whisk confectioners’ sugar, milk and almond extract to make a glaze.
8. Top bread pudding with glaze and desired garnish. Serves 6 – 8.

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