CHEF JOHN FOLSE’S
KING ZULU'S BREAD PUDDING
Prep Time: 2 Hours
Yields: 6–8 Servings
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
gold, purple and green sugar for decoration (optional)
Preheat oven to 325°F. 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 an 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. Prior to serving, cut into squares and heated in individual portions in the microwave. Top with gold, purple and green sugar for decoration (optional).
You may also 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.