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King cake leftovers? Make bread pudding, trifle and cake pops

If you're like me, you end up with a king cake or two on the kitchen counter during Mardi Gras. If you host a party, folks bring them - often unsolicited. If you buy one, someone else in the house is sure to buy one, too, right?

If you end up with leftover king cake, especially if it begins to get a bit dry and stale; or, if you just like experimenting with king cake flavors, we've gathered a few recipes to try.

For breakfast, lots of folks simply slice the cake, dredge it in an egg wash, fry it in butter and serve it as French toast. A cream cheese stuffed king cake can be turned into a decadent brunch this way. (Or, you can use this recipe to make your own King Cake Stuffed French Toast.)

Another option is king cake bread pudding. At the New Orleans School of Cooking, this dessert is a staple on the daily open demonstration classes offered throughout Carnival season.

The recipe for the king cake was developed by chef Tom Nagelin, who has taught there for 14 years, after retiring as a pilot for the U.S. Navy. The sauce was created by Sarah Wood, executive chef at the Orleans Club and also an instructor at the New Orleans School of Cooking.

"She took the typical hard sauce, pulled out egg yolks and substituted cream cheese," Nagelin said. This makes the sauce white and gives it a slight tang.

Nagelin uses a whole, traditional king cake and matches the amount of cake with the same amount of stale po-boy or French bread.

"I started with our traditional bread pudding, with coconut and pineapple," he said of the recipe below. "I pulled out coconut and pineapple, doubled up the sugar and added heavy cream to make up for the pina colada mix and then quadrupled the cinnamon."

New Orleans School of Cooking's King Cake Bread Pudding made with half king cake, half French bread. The recipe is taught at the daily open demonstration classes at the French Quarter school. (Photo from New Orleans School of Cooking.)

Here is Nagelin's recipe, which is taught at the New Orleans School of Cooking each Carnival season. He crumbles the stale French bread in the bag and then measures it out for the recipe. He recommends using a traditional, unfilled king cake.

New Orleans School of Cooking's King Cake Bread Pudding
Serves 10 to 12

1 traditional king cake, stale, cut in 1-inch cubes

Equal amount of French bread, cut in 1-inch cubes.

2 cups sugar

2 tablespoon cinnamon

4 cup heavy cream

8 tablespoons butter, melted

3 eggs

1 tablespoon vanilla

Cream cheese hard sauce (see recipe below)

Purple, green and gold sugar, if desired.

Crush bread and cake into large mixing bowl. Combine sugar and cinnamon and pour over cake. Toss to mix well.

Mix wet ingredients in a bowl; pour on top of bread and cake mixture. Combine all ingredients. Mixture should be very moist, but not soupy.

Pour into buttered 9-by-12-inch baking dish.

Bake at 350 degrees for about 1 hour, checking after 45 minutes, until top is golden brown.

Serve warm with cream cheese hard sauce (see recipe below). Dust with colored sugar.

King cake bread pudding is delicious way to get the most out of leftover king cake. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)

This is my adaptation of the New Orleans School of Cooking recipe. I used no French bread, added a bit of rum to the cake and cut the sugar down.

I used a 10-inch, Rouses Market traditional king cake for this recipe. The amount and moistness of king cake will affect the amount of liquid added to the recipe. It is best to add about 2-1/2 cups of cream and then add more, if needed.

King Cake Bread Pudding
Serves 10 to 12

1 10-inch, traditional, unfilled king cake, cut in 1-inch cubes

1 cup sugar

1 teaspoon cinnamon, or to taste

2-1/2 cups heavy cream, divided, plus more if needed

1/4 cup rum

6 tablespoons butter, melted

3 eggs, lightly beaten

1 tablespoon vanilla

Cream cheese hard sauce (see recipe below)

Purple, green and gold sugar, if desired.

Preheat oven to 350 degrees.

Crumble cake cubes into large mixing bowl. In another bowl, mix sugar, and cinnamon. Pour atop bread mixture and combine.

Add cream, rum, butter, beaten eggs and vanilla to bread mixture and stir until well combined.

Mixture should be very moist, but not soupy. (Add additional cream, if needed.) Pour into greased 9-by-12-inch baking dish or larger.

Bake at 350 degrees for about 1 hour, checking after about 45 minutes. Top should be golden brown, and pudding should just jiggle a bit, but be firm.

Serve warm with cream cheese hard sauce. Sprinkle with purple, green and gold sugars.

*

This sauce can be made with or without rum; it's delicious either way, Naeglin said.

Cream cheese hard sauce
Make about 1 cup

8 tablespoons butter (1 stick)

1/2 pound powdered sugar (1-1/2 cups)

1/4 cup rum

2 ounces cream cheese

Cream butter and gradually sugar over medium heat until butter is melted and sugar dissolves. Add rum and allow to ignite and flame to burn off some of the alcohol, if desired.

Add cream cheese and stir until smooth. Sauce will thicken as it cools.

Spoon over individual bread pudding servings.

Note: If you want a stronger rum flavor, add the cream cheese and fully incorporate, then remove sauce from the fire and add the rum.

Layer king cake, fruit and pudding to make a delicious trifle. The parfait is topped with sweetened whipped cream. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)

We used Cook's Country's recipe for trifle and switched out the fruit to make our dessert purple, green and gold.

It's not easy to find trifle bowls around town. (Places with bridal registries are your best best.) And, if you buy one, how often will you use it?)

So, for those of us who are not huge trifle fans, we've modernized the recipe a bit, creating individual trifles.

Use stemmed water goblets or deep wine glasses. Any tall, clear bowls or glasses will do.

*

For this, I'd recommend a softer, fresher traditional king cake and, for tastier results. Try a lemon-filled king cake for this dish.

Use your favorite vanilla pudding or custard recipe. If you want a great one, the custard in this tarte la bouille recipe that my husband's mother handed down is terrific.

King Cake Trifle
Makes 1 trifle or about 8 to 10 individual trifles

1 medium traditional king cake.

6 tablespoons Grand Marnier

2 cup blueberries

4 cups vanilla pudding, chilled

4 kiwis, peeled, sliced and cut into bite-size pieces

Sweetened whipped cream (see recipe below)

Purple, green and gold sugar, if desired

To assemble individual parfaits or trifles, follow these directions:

Cut king cake into 1/2-inch-thick slices, then into 1/2-inch bites.

Place about 1/4 cup cake in bottom of bottom of dish. Drizzle with 2 teaspoons of Grand Marnier. Add a single layer of blueberries, followed by 2 tablespoons of pudding.

Add another layer of cake and Grand Marnier. Top with a layer of kiwi, followed by pudding.

Add another layer of cake, drizzle with Grand Marnier and then top with a generous dollop of sweetened whipped cream.

Sprinkle, purple, green and gold sugar on top, if desire.

To assemble a trifle in a bowl, follow these directions:

Cut king cake into 1/2-inch-thick slices, then cut each slice in half and then in quarters.

Place 1/3 of cake slices in bottom of a 3- to 4-quart trifle dish, arranging them in overlapping, "fallen-domino style," in a circle in the bottom of the bowl or dish.

Drizzle cake slices with 2 tablespoons of the Grand Marnier.

Sprinkle half of blueberries over cake, followed by half of the pudding.

Repeat with another layer of cake and Grand Marnier. Add half kiwi and other half of pudding.

Put remaining cake over the last layer of pudding and drizzle with the remaining Grand Marnier.

Cover tightly with plastic wrap and refrigerate until chilled, at least 6 hours.

Spread whipped cream over the chilled trifle.

Just before serving, sprinkle with purple, green and gold sugar, if desired. Also, may garnish with additional fruit.

Note: Before adding the whipped cream, the trifle -- either in the bowl or in individual glasses -- can be prepared, covered tightly with plastic wrap, and refrigerated for up to three days.

*

Sweetened whipped cream
Makes 1 cup

1 cup heavy cream, chilled

1 tablespoon confectioner's sugar

1 teaspoon vanilla extract

Whip cream, sugar, vanilla with an electric mixer set on low speed until sugar has dissolved, about 1 minute. Increase speed to high and whip until smooth and fluffy, 1 to 3 minutes.

The great thing about king cake pops is that you can use make as many as you want from whatever amount of leftover king cake you have. (Photo by Frankie Prijatel, NOLA.com | The Times-Picayune)

If you want to involve the kids, this recipe is one to try.

Candy Melts are the easiest product to use to make these. They come in many colors, including purple, green and yellow. (White chocolate is also an option. It can be dyed with gel food color.)

It's essential to have a way to prop the sticks up while decorating. Pick up a piece of Styrofoam from a hobby shop. That's where you'll find the Candy Melts, decoration and the pop sticks as well.

To decorate, pick up a purple, green and gold sanding sugars, edible glitter or dragees.

Decorate some of the pops with a single color of sugar, holding each pop over a plate or bowl to catch the sugary decorations. Then, use the mixed-up purple, green and gold sprinkles to decorate the rest of the pops.

King Cake Pops
Makes about 16 to 20

1 medium king cake, filled or unfilled (about 4 cups), cut into bite-size pieces

2 tablespoons of melted butter (plus more as needed, if cake is stale)

16 to 20 cake pop sticks

A block of Styrofoam

18 ounces white chocolate or Candy Melt, 6 ounces of purple, green and gold, if desired.

Colorful sanding sugar, edible glitter or dragees, optional

Place crumbled cake in a food processor iand pulse once or twice until it is crumbled. Place cake in a big bowl. Add melted butter and mix until well combined.

Roll cake into two-bite size balls, using your hands or a mini ice cream scoop. Place balls in refrigerator for about 20 minutes.

Remove cake balls from refrigerator and smooth out any rough edges.

Stick cake pop sticks into.

Place each color of Candy Melt in a separate container. Tall coffee mugs work well. Microwave each mug for about 1 minute. If candy flows off a spoon easily with no lumps, it is ready. (If using white chocolate, divide into it into three narrow deep mugs or containers. Melt in microwave. Dye each portion a different color, purple, green and gold, using food gel dye.)

Working with three or four pops at a time, dip cake pops into Candy Melt. Shove sticks in a piece of Styrofoam and allow to harden slightly, about 1 to 2 minutes.

Sprinkle with pops with sanding sugar or edible glitter, if desired.

Repeat until all are done. Pops should be allowed to harden for about 10 minutes before serving.

Tips:

  • If balls of king cake start to crumble when sticks are added, put them back in the refrigerator for a few minutes.
  • Stir Candy Melt as you work. If it starts to get hard or too thick, put containers back in the microwave for 5 to 15 seconds to soften. This may be necessary several times while making pops.

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