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King Cake Bread Pudding

This King Cake Bread Pudding is a rich, custardy twist on the classic Mardi Gras king cake. Made with leftover cake, a silky cream custard, and a sweet vanilla glaze, it’s warm, festive, and perfect for any celebration.
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Ingredients
  

  • 1 whole medium king cake or leftover king cake, cut into bite-size pieces
  • 4 large eggs
  • 3 egg yolks
  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
  • ½ quart 2 cups heavy whipping cream
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract or vanilla bean powder
  • Butter for greasing the pan
Sweet Cream Glaze
  • Powdered sugar
  • Heavy whipping cream
  • Splash of vanilla extract
Optional Garnish
  • Mardi Gras sprinkles 💜💛💚

Method
 

Prepare the King Cake
  1. Cut the king cake into bite-size pieces and set aside in a large bowl. Day-old or leftover king cake works beautifully here—it soaks up every drop of that rich custard.
Make the Custard
  1. In a large mixing bowl, add:
  2. Eggs
  3. Egg yolks
  4. Evaporated milk
  5. Sweetened condensed milk
  6. Heavy whipping cream
  7. Sugar
  8. Vanilla
  9. Blend using an immersion (emulsion) blender or a mixer until smooth and fully combined. You want a silky custard with the eggs completely dissolved into the cream.
Assemble the Bread Pudding
  1. Generously butter a half sheet pan or deep 9×12 baking dish.
  2. Spread the king cake pieces evenly in the pan, then slowly pour the custard over the top, making sure every piece gets a good soak. Let it rest for 30 minutes—this is where the magic happens.
Bake
  1. Preheat the oven to 400°F.
  2. Cover the pan tightly with foil and bake for about 90 minutes.
  3. Check around the 60-minute mark. The bread pudding is ready when the center is set and the custard is fully cooked through.
Make the Sweet Cream Glaze
  1. Whisk powdered sugar, heavy whipping cream, and a splash of vanilla until s