Recipe of the Week



Prep Time: 1½ Hours
Yields: 6 Servings

Use all of your left over king cake to make another favorite dessert. By substituting Splenda for sugar, you’ll cut down the calories and still have a delicious bread pudding.

4 cups king cake with icing, cut into ½-inch cubes
3 cups evaporated skim milk
¾ cup egg substitute
½ cup granulated Splenda®
¼ cup apple sauce
¾ cup golden raisins
3 tbsps pure vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
⅛ tsp salt
low fat milk as needed (optional)

Preheat oven 325°F. Grease a 9” x 9” baking dish and set aside. In a large mixing bowl, combine all ingredients, blending well to incorporate. NOTE: You may wish to add low fat milk to create an extremely wet and juicy mixture depending on the king cake used. Pour mixture into the prepared baking dish and bake uncovered for 1 to 1 hour 15 minutes or until lightly browned and set. Remove from oven and allow to cool slightly before serving. Pudding may be reheated in microwave 2–3 minutes on high.












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