King Cake Bread Pudding With Chicory Ice Cream Food

KING CAKE BREAD PUDDING

Steps:

• Adjust oven racks to middle and lower-middle positions, and preheat oven to 325ºF. Grease a 9″x13″ baking dish with butter, shortening or nonstick cooking spray. Spread king cake chunks in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until dry but not browned, about 15 minutes, switching trays from top to bottom racks halfway through. Cool king cake chunks about 15 minutes; set aside 2 cups 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. Spread 2 cups reserved king cake chunks evenly over top of soaked mixture and gently press to flatten into the custard. Using pastry brush, dab melted butter over top of unsoaked king cake pieces. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set and is not easily jiggled when shaken, about 50 minutes. Transfer to wire rack and cool until pudding is set and just warm (not piping hot), about 45 minutes. Cut the bread pudding into squares and decorate with purple, green and gold sugar. Serve with sweetened condensed milk or vanilla ice cream.

NO-CHURN KING CAKE ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.
• Preheat the oven to 350 degrees F.
• Put the rolls on a baking sheet and brush the cut sides with the butter. Sprinkle 4 halves with 1 tablespoon of the purple sugar, 4 halves with 1 tablespoon of the gold sugar and the remaining 4 halves with 1 tablespoon of the green sugar. Bake until golden around the edges, about 10 minutes. Let cool completely, then cut into 1-inch cubes.
• Whisk together the condensed milk, vanilla, cinnamon and salt in a large bowl; set aside.
• Whip the cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Gently fold in the bread cubes and sour gummy kid. Pour into the chilled loaf pan and top with the remaining purple, gold and green sugar. Freeze, covered, until solid and scoopable, about 5 hours.