No Products in the Cart
Bravado Spice has a tendency, some would call it a knack, for taking an already decadent item and making it even more decadent. And on that note, we present our newest recipe: King Cake Bread Pudding! Even as far away from New Orleans as Houston is, Mardi Gras has always been a part of our lives, and we wanted to make a recipe that paid homage. This recipe is highly flexible and can be made with just about any type of King Cake; just be sure you pick out the little plastic baby. This recipe features Bravado Spice Ghost Pepper & Blueberry Hot Sauce in an icing that can be served on top or alongside.
We used a cinnamon King Cake and let it sit uncovered for about a day and a half until it dried out a bit. This allows us to replace the lost moisture with the custard we're about to make. It's up to you regarding how much of the sugary crust you want to keep in the bread pudding as it will dissolve into the custard.
Let the custard soak thoroughly into the bread. It may take up to 45 minutes. We added about 2/3 of the custard initially and let the bread soak for about 20 minutes, and determined that the bread needed a bit more of the custard mixture. We ended up adding a total of about 80% of the custard and let it sit for a total of about 35 minutes. This will be entirely dependent on how dry you allow the cake get before you begin.
We were of two minds when it came to the icing. Some of us wanted to put it in a squirt bottle and drizzle it on top (which would have been PERFECTLY fine), and others wanted to make a quenelle on the side (a ball made with two spoons). We decided on the quenelle but frankly didn't chill the icing enough before doing so. Of course, if we had just drizzled the icing on top, we wouldn't have needed to chill it. The important thing regarding the icing is that when you add the Bravado Spice Ghost Pepper & Blueberry Hot Sauce that you just barely stir it in. You want to see the purple swirls in the icing, not a uniform color. One last thing: we use mascarpone cheese to make our icing, but you can just as easily use cream cheese.
Regarding the pan that you use: we chose to use a springform pan just because they allow you to make a tall, beautiful dish, but you can just as easily make this bread pudding in a casserole dish, a bread loaf pan, or even a square brownie pan as long as it'll fit. The deeper the pan, the longer it will take to bake.
This dish was a huge hit with everyone we shared it with. It is a great option for Mardi Gras, or even the days after!
1 - Medium King Cake (preferably dry and a bit stale)
4 c - Whole milk
3 - Eggs
1/2 c - Brown sugar
1 1/2 oz - Bourbon or rum
Whipped cream (opt.)
8 oz - Mascarpone or Cream Cheese
2/3 c - Sifted powdered sugar
1 Tbsp - Bravado Spice Ghost Pepper & Blueberry Hot Sauce
Cut the King Cake into roughly 1 - 1 1/2 inch cubes and place in a bowl and set aside.
In a separate bowl, add the milk, eggs, and brown sugar, and bourbon or rum. Whisk well, and pour about 2/3 of the mixture over the cubed King Cake. Let it soak in the refrigerator for about 20 minutes.
At this point assess the bread pudding, and if the bread has soaked up all the custard, add a bit more of the custard mixture to the bread. You want the bread completely soaked, but it shouldn't be swimming. Let it soak for another 15 minutes.
Pour the bread pudding into a pan (loaf pan, casserole dish) of your choice and bake in a preheated 350°F oven until you can insert a knife or fork into the pudding and pull it out cleanly; about 40-45 minutes. Remove from the oven and let it cool.
While the pudding cools, place the mascarpone cheese in a bowl and add the powdered sugar, 1/3 at a time, mixing well with spatula. Then, add the Bravado Spice Ghost Pepper & Blueberry Hot Sauce and just barely stir, so you get some swirls in the icing.
Serve the bread pudding with some (optional) whipped cream. You can either serve the icing on the side, or put it into a squirt bottle or pastry bag and drizzle on top. Enjoy!