Leftover King Cake Praline Pecan Bread Pudding
Turning leftover king cake into bread pudding might be the greatest Mardi Gras hack ever. All those sweet, cinnamon-swirled pieces soak up a rich custard, then get covered in a warm maple-pecan praline that melts down into every bite. Itās cozy, crunchy, gooey, and wildly good with a scoop of vanilla ice cream.
If your king cake is a day or two old, even better, it absorbs the custard beautifully and bakes up tender in the center with crisp edges on top. This is the kind of dessert that disappears fast, so donāt expect leftovers.
Why Youāll Love This Recipe
- Uses leftover king cake instead of wasting it
- Soft, custardy center + golden edges
- Praline topping gives it a candy-like crunch
- Simple ingredients you already have on hand
- Perfect for Mardi Gras parties or brunch
Ingredients Youāll Need
For the Bread Pudding
- Cubed leftover king cake
- Eggs
- Whole milk
- Heavy cream
- Brown sugar
- Granulated sugar
- Vanilla extract
- Pecans
- Butter (for greasing the dish)
For the Praline Topping
- Butter
- Maple syrup
- Pecans
- Salt
Optional for Serving
- Vanilla ice cream (highly recommended)
How to Make King Cake Bread Pudding
1
Prep the Pan
Grease a 9Ć13 casserole dish with butter. Add cubed king cake to the dish.
2
Mix the Custard
In a mixing bowl, whisk together the milk, cream, sugars, eggs, and vanilla until smooth. Pour the custard over the king cake. Add pecans and gently toss so everything is coated.
Let the mixture sit for about 15 minutes so the bread can absorb the custard.
3
Make the Praline Topping
In a saucepan, melt butter, then stir in maple syrup, pecans, and a pinch of salt. Warm until slightly bubbly, then remove from heat.
4
Bake
Pour the praline mixture evenly over the bread pudding. Bake uncovered at 350Ā°F until the center is set and the top is golden.
5
Rest & Serve
Let it cool slightly so the custard can finish setting. Scoop warm servings into bowls and top with vanilla ice cream if you want the full experience. (You do.)
Leftover King Cake Praline Pecan Bread Pudding
Ingredients
Bread Pudding
- 6 cups left over king cake cubed
- 6 large eggs
- 4 cups whole milk
- 1Ā½ cups heavy cream
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup pecans
- Butter to grease casserole dish
Praline Topping
- 1 stick Ā½ cup unsalted butter
- 1 cup maple syrup
- 1 cup chopped pecans
- 1/2 tsp salt
Optional for serving
- Vanilla ice cream
Instructions
- Preheat oven to 350Ā°F. Butter or grease a 9×13-inch baking dish.
- Grease baking dish, Cut up bread and add into the dish. Set aside
- In a large bowl, Make custard mixture
- Whisk together eggs, milk, heavy cream, brown sugar, sugar and vanilla
- Mix until fully smooth and combined.
- Pour custard mixture over bread cubes. Add Ā½ cup chopped pecans and gently fold until all bread is evenly coated.
- Let sit for 15 minutes so the bread fully absorbs the custard.
Prepare praline topping
- In a small saucepan over medium heat, melt the butter. Stir in maple syrup, 1 cup pecans and salt
- Cook for 2ā3 minutes, until warm and slightly bubbly. Remove from heat.
- Drizzle the praline topping evenly over the top.
- Bake uncovered for 45ā50 minutes, or until the center is set and the top is golden brown.
- Let rest for 10ā15 minutes before serving.
