KING CAKE BREAD PUDDING

King Cake Bread Pudding image

Provided by Sharon Whitley

Time 55m

Number Of Ingredients 11

Previous Next

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

Steps:

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.)