Here is an interesting use for king
cake on or after Mardi Gras. This bread pudding contains the cinnamon
sweet taste of king cake as well as an accent of semi-sweet chocolate.
Surprise your guest with this pudding at your Mardi Gras party.
- 4½ ounces Baker's semi-sweet chocolate
- 4 cups king cake, cut into 1-inch cubes
- 2 whole eggs
- 3 egg yolks
- 2 cups heavy whipping cream
- 1 cup milk
- ½ cup sugar
Preheat oven to 325ºF. In a large mixing bowl, whisk together
eggs and egg yolks until well blended then set aside. In a large
saucepan, combine whipping cream, milk and sugar. Bring mixture
to a low simmer then add chocolate. Whisk mixture until chocolate
is completely melted. Remove pot from heat and, stirring quickly,
add whipped eggs to the cream mixture. Blend thoroughly to keep
eggs from scrambling. In a 8" x 8" baking dish, place
king cake cubes. Pour chocolate mixture over the cake. Using your
fingertips, press cake gently allowing the cream mixture to be absorbed
evenly. Cover dish with aluminum foil and allow to soak a minimum
of 30 minutes prior to baking. Bake, covered, for approximately
1 hour. Remove foil and bake 20 additional minutes or until top
is golden brown. This bread pudding is actually better if chilled
in the refrigerator overnight, after baking, then cut into squares
and heated in individual portions in the microwave. You may wish
to create a chocolate sauce for topping the bread pudding by combining
8 ounces of melted chocolate and 3 ounces of heavy whipping cream.
This may be done in a double boiler or microwave.