KING CAKE BREAD PUDDING WITH RUM SAUCE
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hourWe are here for all the king cake things. Lattes, smoothies, milkshakes, cookies, oh and tea (ahem, it’s right here.) We love the tradition and love when tradition takes some delicious twists and turns. Like this bread pudding! This is one of those “why didn’t we think of that moments” because king cake is the perfect base for a delicious, rich bread pudding. Sub in cubes of plain king cake for the French bread, add custard and bake! We added a decadent sauce from store staffer Lori – a classic from her family’s Ascension Parish restaurant. Thank you, Lori for sharing!
Ready for more King Cake fun? Try our King Cake Milkshake made with Creole cream cheese ice cream!
Ingredients
-For the Bread Pudding-
1/2 stick butter
8 cups cubed plain King Cake
4 cups whole milk
4 eggs
2 cups sugar
2 Tbl Vanilla Puree
1/2 tsp Baker’s Salt
-For the Sauce-
2 cups whole milk
2 eggs
1 cup sugar
2 tsp Pure Rum Extract
1 tsp Vanilla Puree
Instructions
- Preheat oven to 350°F. Place 1/2 stick butter in a 9X13 baking dish and place in the oven to melt the butter and brown a bit – about 12 minutes.
- Meanwhile, whisk together 4 cups milk, 4 eggs, 2 cups sugar, extract and salt.
- Remove the pan with butter from the oven, place the dried King Cake cubes in the pan and pour the custard over the bread. Bake uncovered for 30-45 minutes or until the top is golden brown and the center barely jiggles.
- For the sauce: Whisk together the milk, eggs and sugar until very well combined and no streaks of eggs remain. Place in a pot and then heat over low – stirring constantly – until the mixture boils. Immediately move from the heat and continue stirring for a minute longer. Stir in the extracts. Pour through a sieve into a bowl.
- Serving ideas: Make a glaze with powdered sugar and water. Glaze each portion of king cake and sprinkle with purple, green and gold sugars. The glaze will help the sugar “stick.” Pool the sauce in a shallow dish and place a piece of king cake on top.
