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Pecan Praline King Cake Bread Pudding

Makes one 9X13 bread pudding


  • 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


  • 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:

  • ┬áBeat 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.