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King Cake Bread Pudding

Indulge in royalty with this delectable King Cake Bread Pudding! Soft, fluffy bread infused with the traditional cinnamon sugar flavors of a King Cake, with a sprinkle of colorful sugar and drizzled with a decadent icing. It's all transformed into and indulgent bread pudding with a rich custard. We take this one up even higher and top with pecan praline sauce and Mardi Gras Ice cream! Your taste buds will reign supreme with every bite.

  • 1/2 stale king cake, thinly sliced
  • 4 eggs
  • 1/2 cp sugar
  • 3/4 pint of heavy cream
  • 1/4 cup of bourbon cream (optional) but replace with more heavy cream if omitted
  • 1/2 cp pecans
  • 3 tbsp butter
  • 1/2 cp brown sugar
  • 4 tbsp heavy cream
  • ice cream
  1. Leave king cake out uncovered overnight to stale. Slice thinly and layer in a greased baking dish.
  2. Mix 4 eggs, 3/4-pint heavy cream, bourbon cream and 1/2 cp sugar to make custard. Pour over king cake and let absorb.
  3. Bake in oven at 350 until set about 50 minutes.
  4. Make sauce by toasting pecans. Add in butter and brown sugar and cook until it liquifies. Add in cream and cook until well incorporated and thick.
  5. Serve, topped with sauce and ice cream.
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  • Billy Pappas

    Chef this is the stuff that dreams are made of!! Just gonna have to hide some king cake to get this done! C’est Bon!! Tipping my hat to you on this one.

  • Jason Kristof

    I made this and it was amazing. I grew up in Metairie and miss NOLA! Thankfully, my local Publix sells king cakes during Mardi Gras season. Now I’ll have to look for Bourbon Cream during the holidays or make my own next time.

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