King Cake Bread Pudding with Bourbon Cream Cheese Frosting

Makes a 9×13-inch pan



For the bread pudding:



  • 6 large cinnamon rolls, croissants or cinnamon raisin bagels (roughly 7-8 cups of bread, whichever route you go), cut into 1 inch cubes
  • 6 eggs beaten
  • 2 cups half and half
  • 1/2 cup sugar (original recipe called for 1 cup but I reduced it since we have a sweet frosting)
  • 1 teaspoon vanilla
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup raisins
  • 1 teaspoon ground cinnamon


For the frosting:


  • 8 oz. package cream cheese, softened
  • 3 Tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1 Tablespoon bourbon
  • 1 Tablespoon milk (less if you want the consistency thicker)
  • For garnish: purple, yellow/gold and green sanding sugar



  1. Preheat oven to 325-f degrees. Spray or butter a 9×13-inch casserole dish with cooking spray.
  2. Set your cubed bread pieces in a large mixing bowl.
  3. In a separate large bowl, whisk together the beaten eggs, half and half, sugar and vanilla. Pour evenly over your bread pieces. Stir in chopped pecans, raisins and cinnamon.
  4. Let mixture sit for about 20 minutes to allow the liquids to soak in.
  5. Bake uncovered for 50-55 minutes or until set.
  6. While the bread pudding bakes, prepare the frosting. Beat the cream cheese and butter at medium speed with an electric mixture until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla, bourbon and milk. Frost the bread pudding after it has finished baking and is still warm.

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