King cakes come and king cakes go. And, they’re just about gone.
In celebration of this wonderful time of sugary goodness, Beau and I had the brilliant idea to turn our beloved king cake into what else but a pudding baked in a buttery cream-cheese mixture, topped with more sugar. Enough to make you go into a coma.
But, I will let you in on this little secret recipe … not really a secret since I found it on the internet and made our own modifications. Know that we used a Meche’s king cake and Beau always tends to overdo it on butter, cream, and sugar. I promise only a few bites will be enough for you are is sure to satisfy your sweet tooth.
King Cake Bread Pudding
(borrowed from raisedonaroux.com)
1 king cake (we used a large, filled with cream cheese), cubed
1 8-ounce package cream cheese, softened (we scooped the cream cheese out of the king cake and used that)
4 tablespoons butter, softened
1 cup sugar
2 eggs
1 14-ounce can sweetened condensed milk
2 cups half-n-half
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
Pinch of salt
3 cups powdered sugar
4 tablespoons milk
3 tablespoons fresh lemon juice
Purple, green and gold (yellow) sugar sprinkles*
Whiskey Sauce, see recipe
1 8-ounce package cream cheese, softened (we scooped the cream cheese out of the king cake and used that)
4 tablespoons butter, softened
1 cup sugar
2 eggs
1 14-ounce can sweetened condensed milk
2 cups half-n-half
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
Pinch of salt
3 cups powdered sugar
4 tablespoons milk
3 tablespoons fresh lemon juice
Purple, green and gold (yellow) sugar sprinkles*
Whiskey Sauce, see recipe
Preheat oven to 325 degrees. Generously butter a large baking dish. Place king cake in prepared dish; set aside. In the bowl of an electric mixer, combine cream cheese, butter and sugar; beat on low until creamy, about 3 minutes. Add eggs one at a time. Add condensed milk, half-n-half, vanilla extract, cinnamon and salt; mix well. Pour mixture over king cake. Soak at room temperature, stirring occasionally, until cake has absorbed most of the liquid, about 30 minutes. Place baking dish is a large roasting pan. Create a water bath by filling roasting pan with enough hot water to reach halfway up sides of baking dish. Bake, uncovered, until toothpick tester comes out clean and top begins to brown, 45 minutes to 1 hour. Meanwhile, make a glaze by combining powdered sugar, milk and lemon juice in a large bowl; whisk until smooth. Set aside. When bread pudding is done, carefully transfer to a wire rack to cool slightly. Top with glaze and decorate with sugar sprinkles. Serve warm with Whiskey Sauce. Serves 8-10.
*If you have trouble finding sugar sprinkles at the grocery store, you can order them online from baking sites like Wilton or make your own by whisking together one cup of granulated sugar and one teaspoon of purple, green or gold (yellow) food coloring.
Whiskey Sauce
1/2 cup bourbon
1 stick butter, cut into small pieces
1 cup sugar
1 large egg
1 cup sugar
1 large egg
Melt butter in the top of a double boiler set over hot, but not boiling, water (or in a Pyrex bowl set over a saucepan of simmering water). In a separate bowl, beat sugar and egg together; add to melted butter, whisking vigorously to prevent egg from curdling. Cook, whisking constantly, until sugar is dissolved and egg is cooked, 3-4 minutes. Remove sauce from heat and whisk in bourbon. Makes about 1 cup.
Now remember my words … small servings will suffice. Enjoy!
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