King Cake Bread Pudding

Sharon Whitley


Got this from Easy and good. Some credit goes to Amy Erickson, blogger from the Pillsbury site. I'll credit anyone for great food they share with the rest of us!


☆☆☆☆☆ 0 votes

20 Min
35 Min


  • 1 can(s)
    pillsbury grands flaky layers refrigerated buttermilk biscuits
  • 4
  • 1 c
    milk, or half -and-half
  • 1 c
  • 1/2 c
    coarsely chopped pecans
  • 1/2 c
  • 1 tsp
    ground cinnamon

  • 2 c
    cream cheese frosting (can be from cans)
  • 2 Tbsp
    bourbon, if desired
  • ·
    yellow, purple, and green sanding sugar, coarse sparkling sugar or candy sprinkles

How to Make King Cake Bread Pudding


  1. Heat oven to 350. Spray 13 X 9 inch glass baking dish with cooking spray.

    Bake biscuits as directed on can. Cool.
  2. Meanwhile, in very large bowl, beat eggs slightly. Add milk and sugar; beat well. Stir in pecans, raisins and cinnamon.
  3. Cut each cooled biscuit into six 1 inch pieces. Add biscuit pieces to egg mixture; gently stir to mix and coat well. Let stand 10 minutes, stirring occasionally, so biscuit pieces soak up egg mix Pour into baking dish; press down slightly to even top.

    Bake 20-25 minutes or until knife inserted into egg mixture comes out clean. Remove from oven; cool slightly, about 5 minutes.
  4. In small bowl, mix frosting and bourbon until well combined. Spread glaze evenly over Bread pudding. Sprinkle sanding sugar over top. (or decorate as you wish with sprinkles, etc.)

Printable Recipe Card

About King Cake Bread Pudding

Main Ingredient: Bread
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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