Indulgently delicious, our Raspberry Bourbon King Cake Bread Pudding is a must-try this Carnival season.
Raspberry Bourbon King Cake Bread Pudding
Makes 8 servings
- 10 cups tightly packed cubed day-old king cake (about 32 ounces)*
- 3 cups half-and-half
- ¾ cup granulated sugar
- ⅓ cup plus ¼ cup unsalted butter, melted and divided
- 3 large eggs
- 4 tablespoons bourbon, divided
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- ¾ cup firmly packed light brown sugar, divided
- ¼ cup heavy whipping cream
- Garnish: sweetened whipped cream, fresh raspberries, fresh mint
- Spray a 2-quart baking dish with cooking spray.
- Place king cake in prepared pan.
- In a medium bowl, whisk together half-and-half, granulated sugar, ⅓ cup melted butter, eggs, 2 tablespoons bourbon, and vanilla. Pour mixture over bread, and gently stir to coat cake pieces. Cover and refrigerate overnight.
- Gently stir to make sure all cake pieces are coated. Let stand at room temperature for 30 minutes.
- Preheat oven to 350°.
- Sprinkle raspberries and ½ cup brown sugar over cake pieces.
- Bake until golden brown and set in center, 30 to 40 minutes, covering with foil after 30 minutes of baking to prevent excess browning.
- In a small saucepan, bring cream, remaining ¼ cup melted butter, remaining ¼ cup brown sugar, and remaining 2 tablespoons bourbon to a boil over medium-high heat; cook for 4 minutes. Remove from heat; let cool for 10 minutes, and drizzle over bread pudding. Garnish with whipped cream, raspberries, and mint, if desired.
*2 (16-ounce) loaves Pepperidge Farm Raisin Cinnamon Swirl Bread, cubed, may be substituted.
Find more Mardi Gras inspired recipes like this one in our newest issue of Louisiana Cookin’.