King Cake Bread Pudding
Ingredients
- 6 cups cubed day-old king cake
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted, for the pan
- 2 tablespoons powdered sugar for dusting
- 1 tablespoon each purple green and gold sanding sugar
Instructions
- Preheat the oven to 350°F and brush a 9x9-inch baking dish with the melted butter.
- Spread the cubed king cake evenly in the dish.
- Whisk eggs, milk, cream, sugar, vanilla and cinnamon together until smooth.
- Pour the custard evenly over the cake cubes, pressing them down gently so they soak up liquid.
- Let sit 20 minutes at room temperature so the cubes absorb most of the custard.
- Bake 32 to 38 minutes, until puffed and set at the edges with a slight jiggle in the center.
- Cool 10 minutes on a rack; it firms up further as it cools.
- Dust with powdered sugar and scatter purple, green and gold sugar over the top before serving.
Good to Know
No leftover king cake? Day-old cinnamon rolls or brioche loaf work the same way, cubed and soaked the same length of time.