Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Pecan Praline King Cake Bread Pudding
Makes one 9X13 bread pudding
Ingredients
1
large Pecan Praline King Cake
cut into 1 inch cubes
3
large croissants
cut into 1 inch cubes
6
eggs
beaten
1
quart
milk
3
tbsp
brown sugar
1/2
tsp
cinnamon
1/2
tsp
salt
For the topping:
8
oz
bag Glazed Pecans {or 1 1/2 cups chopped pecans with 1/3 cup brown sugar)
2
tbsp
flour
4
tbsp
butter
diced
For the glaze:
4
ounces
cream cheese
cubed and softened
1/2
cup
powdered sugar
1
tablespoon
lemon juice
3
tablespoons
milk
1/8
tsp
salt
2-3
drops each of purple
green, and yellow food coloring
Instructions
Preheat oven to 350 degrees.
Butter a 9X13 or 2 8X8 baking dishes.
Add cubed king cake and croissants to the buttered dish/es.
In a large bowl whisk together eggs, milk, brown sugar, salt, and cinnamon.
Pour over the cubed bread, pressing down. Let sit for 10 minutes.
Meanwhile, in a small bowl combine the bag of glazed pecans with flour and butter. Mix together, crumbling by hand.
Sprinkle evenly over the top of the bread pudding.
Bake for 40-45 minutes until cooked through and the topping is lightly browned and toasted.
Let cool slightly before adding the glaze.
For the glaze:
Beat cream cheese on medium-high speed with an electric mixer until fluffy.
Add sugar and beat until combined.
Add salt, lemon juice, and milk; mix on low speed until smooth.
Divide into three bowls and add 2-3 drops of food coloring into each bowl. You should have one purple, one green, and one yellow.
Using a spoon, drizzle generous lines of all three colored glazes across the top of the bread pudding.
Slice into squares and serve warm or at room temp.