All you need to enjoy an Aunt Sally’s King or Queen Cake is a fork. But if you’re the kind of person who’s always looking for ways to take things to the next level, this post is for you.
We’ve compiled two easy recipes that incorporate our cakes in the creation of some truly delightful dishes.
This decadent take on French toast uses our signature Queen Cake to make a life-changing breakfast treat.
Heat large, heavy-bottomed skillet on medium-high heat.
Whisk eggs, milk, and vanilla together. Dredge cake slices in egg mixture.
Add pad of butter to hot skillet, then add a dredged cake slice. Top the side facing up with a dash of pumpkin pie spice and a small pinch of salt.
Cook each side until lightly browned, about 3 or 4 minutes. Repeat the process with each piece.
Serve with pride and be prepared to be lavished with praise!
Aunt Sally’s King Cake needs nothing more than a mouth to melt in, which makes this over-the-top creation a total showstopper.
Preheat oven to 325 degrees.
Combine cream cheese, butter, milk, condensed milk, vanilla, cinnamon, pinch of salt, and pinch of nutmeg. Mix well. Add eggs until just incorporated.
Cut King Cake into small cubes until you get 10 cups’ worth, then fold gently into egg mixture.
Spray baking dish with nonstick spray and add cake mixture. Bake for 1 hour. You’ll know bread pudding is done when you stick a wooden chopstick or toothpick in the center and it comes out clean.
If you want a classic whiskey sauce to go with your new favorite dessert, you can’t do much better than Emeril. See his recipe here.