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Fabulous King Cake Bread Pudding

Fabulous King Cake Bread Pudding

1 (1 lb.) brioche loaf, cut into ½” cubes
8 eggs
2 c. heavy cream
2 c. whole milk
2 c. sugar
¼ c. amaretto liqueur
1 T. vanilla
Almond Glaze:
2 ½ c. powdered sugar
6 T. milk
1 T. almond extract
Mardi Gras Sugars:
3 c. sugar, divided
Yellow food coloring
Green food coloring
Purple food coloring

  1. BREAD PART: Divide cut bread between 12 (4-oz.) ramekins.
  2. In large bowl, combine eggs, cream, milk, sugar, amaretto and vanilla. Whisk until blended.
  3. Spoon mixture equally over bread and let stand 30 minutes, occasionally pressing bread into milk mixture.
  4. Do this part at least 2 hours ahead and cover with plastic wrap and refrigerate.
  5. Preheat oven 350. Place room temp ramekins on rimmed baking sheet and cook until custard is set in center, 18-20 minutes.
  6. Remove from oven, cool slightly, then top with ALMOND GLAZE and MARDI GRAS SUGARS.
  7. ALMOND GLAZE: In bowl, add sugar, milk and extract. Whisk until combined. To thicken more, add more powdered sugar and continue to whisk until combined and thickened. Drizzle over the bread mixture in ramekins.
  8. MARDI GRAS SUGARS: Place 1 c. sugar into (3) quart size zip lock bags. Add 5 drops yellow food coloring into one bag, seal and shake to combine. Add 5 drops of green food coloring to the second bag, seal and shake to combine. Add 5 drops purple food coloring to the last bag, seal and shake to combine.
  9. Sprinkle the 3 colored sugars over the almond glazed bread pudding part.
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