Best King Cake Bread Pudding - Southern Fellow
Check out this recipe for King Cake Bread Pudding right here at Southern Fellow. This family recipe comes from country artist Gabrielle Metz.
Mardi Gras is coming soon! As a chef, most times I miss out on the party. Not this time! Country music artist Gabrielle Metz was kind enough to share her family’s secret recipes for King Cake Bread Pudding. It’s rich, sweet, crunchy, and colorful. How can it get any better than that?
You need more than cake to have a party. Gabrielle Metz is also bringing the music. While you are cooking this recipe for King Cake Bread Pudding check out Gabrielle’s music and full interview by clicking here!
King Cake Bread Pudding
- 9x13 dish
- 3 bowls
- I pkg Grand’s Cinnamon Rolls cooked no icing
- 3 LG Croissants
- 6 eggs beaten
- 2 cups milk
- 3 tbsp brown sugar
- ½ tsp cinnamon
- ½ tsp salt
- 1 ½ cups chopped pecans
- ⅓ cup brown sugar
- 2 tbsp flour
- 4 tbsp butter diced
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 1 tbsp lemon juice
- 3 tbsp milk
- ⅛ tsp salt
- Bake cinnamon rolls per package instructions. (no icing)
- Preheat oven to 350 degrees.
- Add cubed cinnamon rolls and croissants to a 9x13 baking dish. In a large bowl whisk eggs, milk, brown sugar, salt, and cinnamon. Pour the mixture over the bread cubes, press down, and let sit for 10 minutes.
- In a small bowl combine pecans, brown sugar, flour, and butter. Combine the ingredients with your hands until crumbly. Sprinkle evenly over the bread mixture.
- Bake the bread pudding for 40-45 minutes. The crumb should be lightly brown.
- Combine the glaze ingredients with a mixer on low spead 1-2 minutes. Separate the glaze into 3 separate bowls. Add 2-3 drops of purple to one bowl, yellow to another bowl, and green food coloring to last bowl. Mix until the colors are combined. Drizzle on top of the bread pudding.