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Boudin Stuffed King Cake

Boudin Stuffed King Cake with bacon and pepper Jelly

Growing up in Southern Louisiana we kept our Christmas Tree up until New Years day. As soon as the tree came down a few days later on January 6 it was Twelfth Night and that marks the beginning  Mardi Gras season. That means King Cakes and this Boudin Stuffed King cake is a twist on a Mardi Gras classic treat.  Lake Charles holds a huge celebration where all the royalty from the previous year parade around in their majestic costumes and it is a festive evening.  After that night previous courts pass their royal duties over to the next royal court and the Mardi Gras Balls begin .I have been going to this celebration for as long as I can remember and what this meant to me as a wide eyed chubby girl was  KING CAKE SEASON. You see ,after twelfth night all the local super markets and bakeries have their delectable King Cakes ready to sell and this is another reason to adore Mardi Gras.

Slice of boudin stuffed king cake

When I was young there was just the plain cinnamon king cake with the drizzled glaze or colored sugar, well things have changed . There are king cakes stuffed with simple fillings like cream cheese to complicated concoctions, but I have never met one I didn’t like. A new trend the past few years is to combine savory and sweet . Here in southern Louisiana we all love boudin and tend to stuff it in all kinds of things like meatloafs, egg rolls, and kolaches . A boudin stuffed king cake was bound to eventually happen. This is my take on the new trend, I chose pepper jelly and bacon on top but I have seen steen syrup and cracklins also. This king cake is sweet , savory and has a little spice!!


This recipe is a little time consuming but  so worth it. The basic king cake dough is a simple semi sweet yeast dough . Start by scalding the milk, to do this bring the milk up to a boil and immediately remove it from the heat.

scalding milk in pan

Add the sugar , salt , butter and allow everything to melt and dissolve and set aside.

melting butter in pan

Next in a large mixing bowl dissolve both packets of yeast in warm water. Not to warm, if you are not sure about the temp of your water use a kitchen thermometer .

yeast proofing

Add the milk mixture to the yeast mixture and mix well

pouring butter into yeast mixture

Add the beaten eggs to the mixture

pouring eggs

Add the all purpose flour a little at a time . I prefer to do this by hand but you can use a mixer

adding flouring

Add all the flour until it is combined

bread mixtrue

Turn onto a floured surface and knead 6-8 minutes until it is smooth and elastic like

kneading the bread

Form into a ball

bread in the ball

Place the ball into a greased bowl and cover with a towel and place in a warm place

ball in a bowl

bowl covered with towel

While the dough is rising cook and crumble the bacon. Also remove the cold boudin from the casing and break it up

cooked bacon

Once the dough is doubled in size punch it down

punching down dough

Turn onto a floured surface and roll into a large oblong shape. Fold in half and transfer onto a large baking sheet lined with parchment paper

rolled out dough

Make a slit with a knife down the center and make the dough look like an oblong donut

shaping dough in an oval

Line the center of the dough with all of the boudin and start folding over the dough and pinching it to seal it


stuffing dough with boudin

Tuck all the pinched edges on the bottom of the cake

dough ready to for second rise

Cover the cake with a towel and allow to rise for 30 minutes

cover the dough with a towel


after the second rise

Bake in a preheated for about 20 minutes or until golden brown

baked king cake

Brush with butter

brushing king cake with butter

Heat pepper jelly either on the stove top or microwave until it is smooth enough to drizzle

pepper jelly

Drizzle the pepper jelly and top with bacon

spooning jelly over king cake

topping with bacon


a slice of boudin stuffed king cake with a bite taken


Boudin Stuffed King Cake

4.50 from 2 votes


King Cake Dough

  • 1/2 cup Milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 4 Tablespoons Butter
  • 1/2 cup warm water between 105-112 degrees
  • 2 packages active dry yeast
  • 2 large eggs beaten well
  • 4 cups all purpose flour -a little more for kneading
  • 2 Pounds of cold boudin removed from casing


  • 2 Tablespoons Room Temperature butter
  • Pepper Jelly of your Choice-I used a 10oz Jar
  • 6 slices of bacon cooked and crumbled


  • Scald the milk by bringing it up to a boil and remove it from the heat
  • Add sugar , salt , butter and stir until everything is dissolved . Set aside
  • In a large bowl add the warm water and add the yeast packages . Allow the yeast to dissolve
  • Add the milk mixture to the yeast mixture
  • Add the beat eggs
  • Add the flour a little at a time mixing as you go( I do this by hand)
  • Once everything is mixed well , turn the dough out unto a floured surface
  • Knead around 6-8 minutes until the dough is smooth and elastic like
  • Form a ball and place in a oiled bowl
  • Cover the bowl with a towel and place in a warm place and let rise.
  • The dough needs to dough in size and usually takes around an hour depending on how warm it is
  • Remove the boudin from the casing and break it up in a bowl
  • Once the dough has doubled in size Punch it down and turn onto a floured surface
  • Roll out in a large oblong shape with the dough being about 1/4 of an inch
  • fold in half and transfer to a parchment lined baking sheet
  • With a knife make a slit in the center and make the dough look like a large oblong donut
  • In the center of the dough line it with all of the boudin, it will seem like alot but use it all
  • Fold the dough over the boudin , pinch and seal the dough , tuck it on the bottom
  • Cover with a towel and let rise in a warm place for about 30 minutes
  • At this time cook and crumble bacon and set aside
  • Bake in a Preheated 350 degrees oven for about 20 minutes or until golden brown.
  • When The cake comes out of the oven brush with room temperature butter
  • Heat pepper jelly up either on the stove top or microwave so it is easy to drizzle
  • Drizzle the whole cake with pepper jelly
  • Top with Bacon
  • Any left overs store in the Fridge and heat up in the microwave to serve
Tried this recipe?Let us know how it was!

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Michele Williams
Michele Williams
4 years ago

40 years in Miami, ask me about Latino anything, I’ve got it. Louisiana, not so much. What is Boudin? Do you have a recipe for it or a suggestion of what quantity of filling I should prepare?


[…] Boudin Stuffed King Cake (a savory vs sweet option) […]

4 years ago

How fun! I will be making this very soon. I think my kids will love it

3 years ago

Best Stop is definitely the best Boudin. I’m here in Pensacola, Florida and know this.


[…] Get your recipe of Boudin Stuffed King Cake here […]