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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.
For The Love Of Food Blog