If you got all caught up this year with the Convergence of multiple notable days this February as I did, fear not!
Lent, Mardi Gras, and Valentine’s Day All seemed to descend on us all at the same day. Because it was more important for our family to concentrate on Lent, we let a Mardi Gras celebratory dessert pass us by. But fortunately, I remembered a delicious Mardi Gras bread pudding which we could enjoy on another day and so we will.
| 8oz BRIOCHE BREAD – 1-inch cubes | 8oz CIABATTA – 1-inch cubes 2/3 CUPS SLICED ALMONDS – toasted |
| 3 CUPS MILK – not low-fat, room temp | 3 TBS MILK or ½ & ½ – room temp |
| ½ CUP SUGAR | 3 TBS BUTTER – unsalted, thinly sliced |
| 1 TB VANILLA or ALMOND EXTRACT – or more to taste | ½ TSP CINNAMON – or more to taste ¼ TSP NUTMEG – or to taste |
| PINCH OF SALT – to taste | 3 EGGS – large, lightly beaten |
| 1 CUP SOLID CREAM CHEESE – softened |
PREHEAT OVEN TO 375º
SPRAY A 2 QUART CASSEROLE DISH WITH COOKING SPRAY WITH FLOUR.
In a large bowl combine breads and toasted, cooled, almonds.
In a saucepan heat 3 cups milk, sugar, vanilla or almond extract, salt, cinnamon, and nutmeg over medium-low heat, stirring often, just until the butter has melted and the sugar has dissolved – 3-5 minutes. Set aside and allow to cool completely.
Whisk eggs slowly into the cooled milk mixture. Carefully pour over the bread mixture and gently toss until all well combined. Spoon into the prepared casserole dish and let stand at room temperature for 30 minutes.
Bake until golden brown – 25 to 30 minutes. Let set for 30 minutes on a wire rack.
In a bowl of your heavy-duty mixer fitted with the paddle, beat cream cheese together with the powdered sugar at medium speed for a few minutes until well combined. Slowly add the
½ & ½ (you can use regular milk) and beat on low speed until well combined. Spread this frosting over the bread pudding and sprinkle with colored sanding sugar.
NOTE: you can easily make your own colored sugar if you want to top the bread pudding with some Mardi Gras colors. Just take 3 containers that have lids and fill each container with about ½ cup or a little more of sugar. Then over each container, separately, add a few drops of food coloring. Cover tightly and shake up and down and back and forth to spread the coloring around. Carefully open the lid and check to see if the intensity of the color is what you want. You can add more sugar to lighten it or add another drop of food coloring to darken it. When satisfied, sprinkle in sections over the topping on the bread pudding.
BUON MANGIATA!
Ancora 
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