• Tommy Centola

King Cake Bread Pudding

Updated: Jan 4

I try not to post 2 like recipes in a row. However, we are in the beginning of the Carnival season. Here is another take on the King Cake. As I have said before, you can find Bread Pudding on most menus in New Orleans. This twist is perfect for the Carnival Season. Enjoy King Cake season! No matter how you eat it.

MAKES 12 SERVINGS

  1. 1 (1-pound) brioche loaf, cut into ½-inch cubes

  2. 8 large eggs

  3. 2 cups heavy whipping cream

  4. 2 cups whole milk

  5. 2 cups sugar

  6. ¼ cup amaretto liqueur

  7. 1 tablespoon vanilla extract

  8. Almond Glaze, recipe follows

  9. Mardi Gras Sugars, recipe follows

1. Divide bread between 12 (4-ounce) ramekins. 2. In a large bowl, combine eggs, cream, milk, sugar, amaretto, and vanilla. Whisk until blended. Spoon custard 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. 3. 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.

Almond Glaze MAKES ABOUT 1 CUP

  1. 2½ cups confectioners’ sugar

  2. 6 tablespoons milk

  3. 1 tablespoon almond extract

1. In a medium bowl, add sugar, milk, and extract; whisk until combined. To thicken, add additional confectioners’ sugar; whisk to combine.

Mardi Gras Sugars MAKES ABOUT 3 CUPS

  1. 3 cups granulated sugar, divided

  2. Yellow food coloring

  3. Green food coloring

  4. Purple food coloring

1. 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.

Enjoy!!!

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