Leftover King Cake Praline Pecan Bread Pudding
Turn leftover king cake into the most irresistible bread pudding topped with a warm maple-pecan praline. Soft, custardy, and perfect for Mardi Gras season or anytime you have extra king cake on hand.
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Ingredients
Bread Pudding
- 6 cups left over king cake cubed
- 6 large eggs
- 4 cups whole milk
- 1½ 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 ½ 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 350°F. Butter or grease a 9x13-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 ½ 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 2–3 minutes, until warm and slightly bubbly. Remove from heat.
- Drizzle the praline topping evenly over the top.
- Bake uncovered for 45–50 minutes, or until the center is set and the top is golden brown.
- Let rest for 10–15 minutes before serving.
