10 cups tightly packed cubed day-old king cake (about 32 ounces)*
3 cups half-and-half
3/4 cup granulated sugar
1/3 cup plus 1/4 cup unsalted butter, melted and divided
3 large eggs
4 tablespoons bourbon, divided
2 teaspoons vanilla extract
1 cup fresh raspberries
3/4 cup firmly packed light brown sugar, divided
1/4 cup heavy whipping cream
sweetened whipped cream, fresh raspberries, fresh mint
Spray a 2-quart baking dish with cooking spray.
Place king cake in prepared pan.
In a medium bowl, whisk together half-and-half, granulated sugar, 1/3 cup melted butter, eggs, 2 tablespoons bourbon, and vanilla. Pour mixture over bread, and gently stir to coat cake pieces. Cover and refrigerate overnight.
Gently stir to make sure all cake pieces are coated. Let stand at room temperature for 30 minutes.
Preheat oven to 350°.
Sprinkle raspberries and 1/2 cup brown sugar over cake pieces.
Bake until golden brown and set in center, 30 to 40 minutes, covering with foil after 30 minutes of baking to prevent excess browning.
In a small saucepan, bring cream, remaining 1/4 cup melted butter, remaining 1/4 cup brown sugar, and remaining 2 tablespoons bourbon to a boil over medium-high heat; cook for 4 minutes. Remove from heat; let cool for 10 minutes, and drizzle over bread pudding. Garnish with whipped cream, raspberries, and mint, if desired.
*2 (16-ounce) loaves Pepperidge Farm Raisin Cinnamon Swirl Bread, cubed, may be substituted.