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New Orleans King Cake Bread Pudding

Transform Leftover King Cake into a Mardi Gras Dessert

Transform leftover King Cake into a rich New Orleans-style bread pudding with creamy custard, warm spices, and the sweet King Cake icing baked right into every bite.

Two- or three-day-old King Cake actually makes the best bread pudding because it absorbs the custard beautifully while still holding its shape.

Serve it plain or top it with warm Rum Sauce, Bourbon Sauce, or White Chocolate Ganache for a dessert that’s just as welcome at breakfast or brunch as it is on your Mardi Gras table.

Why This Recipe Works

  • Two- or three-day-old leftover King Cake makes the best bread pudding.
  • The original icing melts into the custard, creating incredible flavor.
  • You decide how creamy or firm you want it.
  • Two different bakery presentation options let you serve it rustic or decorate it like a fresh King Cake.

 

Ingredients

Bread Pudding

  • 6-8 cups leftover day-old King Cake, cut into 1-inch cubes (icing included, or scrape it off if you prefer a less sweet pudding)
  • 2 tablespoons unsalted butter cut into a few pieces
  • ½ cup raisins (optional)

Custard

  • 1 ½  cups whole milk
  • ½  cup of cream or milk if you don’t have cream
  • 4 Tablespoons of granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • dash of salt
  • Zest of 1 orange optional but very nice

For the Baking Dish

  • Butter for greasing
  • Granulated sugar for coating the dish

Make Custard

Crack the eggs into a large bowl.

Add the sugar, salt, cinnamon, nutmeg, orange zest, and vanilla.

Whisk until completely blended.

Warm the milk and cream until just warm—not hot.

Slowly whisk the warm milk into the egg mixture.

Prepare the King Cake

Cut the leftover King Cake into approximately 1-inch cubes.

Place the cubes into a large mixing bowl.

Add the butter and raisins, if using, and gently toss to coat.

Assemble the Bread Pudding

Generously butter a baking dish, then lightly coat the inside with granulated sugar.

Transfer the King Cake cubes into the prepared dish.

Slowly pour the custard over the bread, allowing it to soak into every piece.

Don’t worry if all of the custard isn’t absorbed immediately and you may not use it all. See Kingkingcake tips below

Allow the bread pudding to rest for about 10 minutes.

If the King Cake absorbs most of the custard, add a little more before baking.

For the best texture, cover and refrigerate overnight. If you’re short on time, you can bake it after the 10-minute rest.

King King Cakes Tip

The ratio of leftover bread to custard is a matter of personal preference.

  • More custard

    Produces a lighter, creamier bread pudding and usually requires a little more baking time.

    More bread

    Produces a firmer, denser bread pudding and usually bakes a little faster.

Bake

Preheat your oven to 325°F.

Place the baking dish inside a larger roasting pan.

Fill the outer pan with hot water until it reaches about halfway up the sides of the baking dish.

Bake for 40-50 minutes, or until the center feels firm.

Remove the baking dish from the water bath and carefully remove the roasting pan from the oven.

Increase the oven temperature to 400°F and bake another 5–10 minutes until nicely browned.

Bakery Presentation Options

Option 1 – Rustic Bakery Finish

After the bread pudding has cooled for about an hour, carefully turn it out onto a cake board or serving platter.

The King Cake icing creates a beautiful natural glaze, and some of the Mardi Gras colors often remain visible.

Serve just as it is.

Option 2 – Traditional King Cake Finish

Turn the pudding out onto a cake board.

Flip it back over so the browned top is facing up.

Brush with King Cake icing while still warm.

Decorate with purple, green, and gold sugars.

Finish

Serve as is, or serve on the side with one of the following:

  • Warm Rum Sauce
  • Warm Bourbon Sauce
  • White Chocolate Ganache

You can also finish it with:

  • Fresh whipped cream
  • Vanilla bean ice cream
  • Fresh strawberries or raspberries

Optional Bakery Topping

  • Basic King Cake Icing
  • Mardi Gras colored sugars or sprinkles

Basic King Cake Icing

  • 4 cups confectioners’ sugar
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons boiling water

Instructions

Mix the confectioners’ sugar and vanilla together. Add the boiling water one tablespoon at a time, stirring until a thick paste forms. Mix in the egg white, then continue adding small amounts of hot water until the icing is smooth enough to brush over the warm bread pudding without running off.

Optional Sauces

Rum Sauce

Ingredients

  • ½ cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • Splash of water
  • 2 large eggs
  • 1 egg yolk
  • 1½ tablespoons dark rum
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

Place the butter, sugar, salt, and a small splash of water into a saucepan over medium heat. Stir until the butter melts and the sugar is completely dissolved.

In a separate bowl, whisk together the eggs and egg yolk.

Slowly whisk the hot butter mixture into the eggs to temper them. This gently cooks the eggs without scrambling them.

Strain the sauce through a fine mesh strainer.

Stir in the rum and vanilla.

Serve warm.

Bourbon Sauce

Prepare exactly as above, substituting bourbon for the rum.

White Chocolate Ganache

Ingredients

  • 2 cups heavy cream
  • 30 ounces good-quality white couverture chocolate

Instructions

Bring the cream just to a boil.

Remove from the heat and stir in the white chocolate until completely melted and smooth.

Flavor as desired or leave it plain.

 

King King Cakes Tips

Tip #1

A two- or three-day-old King Cake actually makes the best bread pudding. Slightly stale King Cake absorbs the custard better while still keeping its structure, creating a creamy interior with just the right amount of texture.

Tip #2

Don’t rush the soak. Giving the King Cake plenty of time to absorb the custard is what creates a rich, creamy bread pudding instead of dry pockets.

Tip #3

Bake the bread pudding in a water bath (bain-marie). The gentle heat keeps the custard silky and smooth while preventing it from becoming rubbery.

Tip #4

Don’t worry if some of the King Cake cubes stick up above the custard before baking. Those exposed pieces become lightly toasted in the oven, adding a wonderful contrast of texture to the creamy center.

Tip #5

Bread pudding is almost always better after soaking overnight. The King Cake absorbs the custard evenly, resulting in a richer, more consistent texture throughout.

Don’t Forget the Baby!

Before cutting up your leftover King Cake, make sure the King Cake Baby has already been found. It’s one of Mardi Gras’ most treasured traditions—but it definitely isn’t part of the recipe!