King Cake Bread Pudding
I love King cake season. It might not love me back, but wow—y’all, that stuff is irresistible.
I find traditional King cakes pretty tricky to make, so I wanted to create something simple not only for myself but for you all to enjoy too.
This recipe captures the spirit of a King cake but is incredibly easy to make!
Ingredients:
1 pound French bread, cut into cubes
8 large eggs
1 cup granulated sugar
1 tbsp vanilla extract
1 tbsp cinnamon
1/2 tsp salt
3 cups milk (whole)
2 cups heavy cream
Directions:
Preheat the oven to 350°F.
In a large bowl, mix all ingredients except the bread.
Cut the bread into 2-inch cubes, then place it in the egg mixture and let soak for 10 minutes, pressing down any pieces on top so they absorb the mixture. Spray an 11x13 baking pan and pour in the mixture.
Bake for 60 minutes.
In another bowl, combine confectioners’ sugar, lemon juice, and condensed milk, adjusting measurements for desired icing consistency and taste.
Once the bread pudding has cooled completely, spread the icing over the top and decorate with sprinkles or colorful sanding sugar.
Try this version with Cream Cheese
Ingredients:
1 pound French bread, cut into cubes
8 large eggs
1 cup granulated sugar
1 tbsp vanilla extract
1 tbsp cinnamon
1/2 tsp salt
2 cups milk (whole)
2.5 cups heavy cream
8oz cream cheese
1 lemon, for juice and zest
Icing:
2 cups confectioners sugar
2 tbsp lemon juice
1/4 cup condensed milk
Directions:
Preheat the oven to 350°F.
In a large bowl, mix all ingredients except the bread and cream cheese.
Cut the bread into 2-inch cubes.
In a separate bowl, combine the cream cheese, zest of half a lemon, and juice of a whole lemon.
Place the bread in the egg mixture, let it soak for 10 minutes, and press down any pieces on top so everything absorbs evenly.
Grease an 11x13 baking pan, pour in the bread mixture, then dollop the cream cheese mixture over the top, pressing it into the bread pudding.
Bake for 60 minutes. In another bowl, mix confectioners’ sugar, lemon juice, and condensed milk, adjusting for your preferred icing consistency and taste. Once the bread pudding has cooled completely, spread the icing evenly over the top.
