king cake bread pudding

so i’ve recently been thinking about making the big move…

… ya know to try to become a bonafide blogger. one that has a “real” address without the .wordpress or .blogspot or .whateverfreehostimusing.

but part of that idea is to be really active on social media. and i kinda am. i mean i have the twitter, instagram and facebook accounts. but lately, not so much. and honestly that’s partly not on purpose. see last week, i was busy and i rarely got on twitter or facebook. and i didn’t check instagram as frequently. and rather than feeling like i was missing out on so much, it was kinda refreshing. so i decided that i was going to take the rest of the month “off” from it. i mean i still get on every now and then, like when i’m waiting for spin class to start but i’m setting the phone down and aside until this weekend.

and why is it that i feel the need to share my self imposed social media diet?

i don’t know.

because it’s been raining here like it’s nobody’s business?

really i have no good reason.

but i do have a good bread pudding.

this bread pudding was inspired after lunch at a local restaurant (bistro byronz)… i was trying to figure out what to have for dessert for a girls’ night and this was brought up. ding ding ding. it’s really a standard bread pudding but it gets amped up with the use of king cake and cinnamonĀ in addition to the brioche. i also added a really simple glaze of powdered sugar, milk and vanilla – so simple, i don’t even have exact measurements – instead of a traditional rum sauce.

i hear you now… “emily, king cakes are long gone until next year and really wouldn’t that be a lot of sugar with that frosting and such?”

well first things first…. don’t use a frosted king cake. i promise that you can call your local bakery and ask for a plain one and they’ll make it for you.

secondly… they don’t make king cakes in your area? simple fix! just use a cinnamon bread. try to find one that is a thicker slice rather than a thin slice. make sure that when you cut up the bread, you do it a couple days ahead so it can get good a stale.

king cake bread pudding

king cake bread pudding

  • 3 c stale king cake (or cinnamon bread), cut into 1″ cubes
  • 2 c stale brioche, cut into 1″ cubes
  • 6 eggs
  • 3 c whole milk
  • 2/3 c + 1/8 c sugar
  • 1 tsp vanilla extract
  • 3 tbs cinnamon, divided
  • 1 tsp vanilla bean paste
  • purple, green and gold sanding sugar, for decorating
  1. preheat oven to 375F. butter a 9×13 baking dish; add the bread cubes.
  2. iin a large bowl, whisk together the eggs, milk, 2/3 c sugar, vanilla extract, 1-1/2 tbs cinnamon and vanilla bean paste. pour over the bread cubes and let the liquid soak 10 min.
  3. in a small bowl, whisk together the remaining sugar and cinnamon. sprinkle over the soaked bread cubes.
  4. bake uncovered until the bread pudding is puffy and set, about 45-60 min; a knife inserted into the middle should come out clean. remove from the oven and let cool 15 min before serving.
  5. serve with a glaze made of approximately 1 c powdered sugar, 1 tsp vanilla and 1 tsp milk. you want the glaze to be thick. sprinkle with purple, green and gold sprinkles!

i know mardi gras is over but this is a little way to have it all year long!

laissez les bon temps rouler!!


slightly adapted from: pure vanilla by shauna sever

this post is linked up to these fun link parties: what’s cooking wednesday and taste and tell thursdays


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