2 cups cream cheese frosting (from two 1-pound cans)
2 tablespoons bourbon, if desired
Yellow, purple and green sanding sugar, coarse sparkling sugar or candy sprinkles
Heat oven to 350 degrees F. Spray 13 x 9-inch (3-quart) glass baking
dish with cooking spray.
Bake biscuits as directed on can. Cool.
Meanwhile, in very large bowl, beat eggs slightly. Add milk and sugar;
beat well. Stir in pecans, raisins and cinnamon.
Cut each cooled biscuit into 6 (1-inch) pieces. Add biscuit pieces to
egg mixture; gently stir to mix and coat well. Let stand for 10 minutes,
stirring occasionally, so biscuit pieces soak up egg mixture. Pour mixture
into baking dish; press down slightly to even top.
Bake for 20 to 25 minutes or until knife inserted into egg mixture comes
Remove from oven; cool slightly, about 5 minutes.
In small bowl, mix frosting and bourbon until well combined. Spread
Glaze evenly over Bread Pudding.
Sprinkle sanding sugar over top to make it pretty!