Table of Contents
Whisk sugar, egg yolks, vanilla, cinnamon and salt together in large bowl. In a slow thin stream, whisk in cream, then milk, until combined. Fold in 8 cups cooled king cake chunks.
In a large bowl, combine eggs, cream, milk, sugar, amaretto, and vanilla. Whisk until blended. Spoon egg mixture equally over bread, and let stand 30 minutes, occasionally pressing bread into milk mixture. Prepare bread pudding up to 2 hours ahead, if desired, then cover, and refrigerate.
Divide bread between 12 (4-ounce) ramekins. In a large bowl, combine eggs, cream, milk, sugar, amaretto, and vanilla. Whisk until blended. Spoon egg mixture equally over bread, and let stand 30 minutes, occasionally pressing bread into milk mixture.
Whisk sugar, egg yolks, vanilla, cinnamon and salt together in large bowl. In a slow thin stream, whisk in cream, then milk, until combined. Fold in 8 cups cooled king cake chunks. Transfer mixture to 9″x13″ baking dish and let stand until soggy, about 30 minutes, pressing king cake occasionally into custard so that chunks absorb more liquid.
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