2/2/2015 King Cake Bread Pudding

So I took another long hiatus from my blog.  Sometimes I forget it's even here.  I need to start writing in this thing more often.

Anyway, I awaken from my just-over-a-year slumber to bring you:

KING CAKE BREAD PUDDING.

Yes, that's right.  I found a recipe for Tres Leches bread pudding that sounded divine.  It just so happens to be Carnival season so I decided to turn that recipe into king cake bread pudding. I have to say, it turned out pretty damn well.

King Cake Bread Pudding

Ingredients

• 1 loaf french bread, torn into bitesize pieces
• 2 cups whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• ½ cup sugar
• 1 Tablespoon vanilla
• 2 Tablespoons cinnamon
• 1 teaspoon salt
• 9 large egg yolks

Cream Sauce:

• ½  cup butter
• 2 ½  Tablespoons flour
• 1 ½  cup heavy cream
• ¼  teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 2/3 cups sugar

Method:

Bread Pudding:

1. Grease a 9x13 glass baking pan.
2. In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks until smooth.
3. Mix the torn bread pieces in with the liquid and stir to make sure each piece is thoroughly soaking.
4. Preheat the oven 375 degrees F.  When the oven is done preheating, pour the mixture into the greased pan and bake for 40-50 minutes, until the edges are golden brown and the center is springy but still a little jiggly. Let set for about 30 minutes while you make the sauce.

Cream Sauce:

1. In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stirring continually. Add salt, cream, and sugar and stir until mixture becomes thick. Remove from heat, stir in both extracts, and let cool until sauce is warm and thick.
2. Spoon a healthy layer of sauce over the top of the pudding while both are still warm, then shake on purple, green, and gold sanding sugar on top.
3. Cut and serve with more sauce as desired.