After living in New Orleans for about a year, I have to say that it was terrible for my health in the best way possible. That city knows comfort food like no other. Where else can you start your day with coffee and beignets, kick off your afternoon with a fried shrimp po'boy and some crawtater Zapp's, and cap it all off with steaming jambalaya, a cold Abita and some warm, gooey bread pudding? Anyone else feeling that Mardi Gras buzz just thinking about it?
I'm missing me some New Orleans something fierce this year, so I'm doubling down on this Fat Tuesday to bring you my two favorite recipes: King Cake + Bread Pudding. This mash-up is for the bead-tossin', drive-thru daiquiri-drankin', black and gold-bleedin' lovers of The Big Easy.
Rest assured, this recipe will have you hoping and wishing for king cake leftovers!
KING CAKE BREAD PUDDING
- Roughly 3 Cups of King Cake, torn into 1" cubes
- 1 Cup Granulated Sugar
- 5 Eggs
- 2 Cups Milk (I used Almond Milk out of preference)
- 1 Tbsp Vanilla
- 1/4 Cup Unsalted Butter, room temperature)
- 1/2 Cup Light Brown Sugar
- Icing, (1 Cup Confectioner's Sugar + 2 Tbsp milk + 1 Tsp vanilla)
- Sanding sugars (green, gold, purple)
- Preheat oven to 350F.
- Spread torn king cake pieces evenly into a 9x13 pan.
- In a medium bowl, whisk together granulated sugar, eggs, milk and vanilla.
- Pour over 9x13 pan; use spatula or large spoon to toss mixture lightly, ensuring all king cake pieces are saturated. Let sit for 8-10 minutes.
- Using hands, crumble brown sugar into butter, until small pieces form.
- Pour crumble evenly over pan.
- Bake for 40-45 minutes.
- Let cool.
- Optional (for the ultimate sweet tooth): Drizzle with icing and then alternate sanding sugars like a king cake.
- Slice + enjoy!