Warning: If your New Year’s resolutions include giving up sugar and pretending like Carnival Season isn’t happening this year, I’m probably going to need you to look away from today’s Pecan Praline King Cake Pull Apart Bread.
It’s Monkey Bread meets King Cake drizzled in a Pecan Praline sauce that will have you singing Laissez les bon temps roulez….all day.
If ever you’ve been given the side eye for feasting on King Cake for breakfast, today’s recipe for King Cake Pull Apart Bread solves that issue entirely. You’re actually being encouraged to enjoy it for breakfast with zero judgement and guilt coming your way.
Well, a tiny bit of guilt perhaps, especially if you vowed to give up sweets last week.
Pecan Praline King Cake Pull-Apart Bread
- 2 cans 16.3 ounces refrigerated Homestyle Buttermilk Biscuits
- 1 1/2 cups sugar separated
- 1/2 cup chopped pecans
- 2 teaspoons ground cinnamon
- 1/4 cup light brown sugar
- 1/4 cup evaporated milk
- 1/2 cup butter
- Simple Icing:
- 2 cups confectioners’ sugar
- 3 tablespoons heavy whipping cream more if needed
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Lightly spray a 12 cup Bundt pan with non-stick cooking spray; set aside.
- Cut each biscuit into 4 pieces.
- In a large Ziploc bag, combine 3/4 cup of sugar, pecan pieces, and cinnamon. Toss each of the biscuit pieces in the sugar mixture then place in the prepared Bundt pan. You will likely have leftover sugar mixture, just toss that on top of the arranged biscuit pieces.
- In a saucepan over medium heat combine the remaining 3/4 cup of sugar, brown sugar, evaporated milk and butter. Heat until the butter melts and the sugar dissolves, stirring occasionally. Pour over biscuit pieces.
- Bake 40-45 minutes or until the biscuits are golden brown and cooked through. Allow the pull apart bread to cool in the pan for 5-7 minutes then invert onto a plate or cake stand.
- Whisk together the powdered sugar, heavy cream and vanilla extract until smooth. Drizzle on top of the bread and quickly sprinkle with green, purple and yellow sprinkles.
I learned a long time ago that I cannot control myself when it comes to King Cake so while I may attempt giving up my beloved Coca-Cola, slimming down my portion sizes, or making exercise more of a constant- I will never give up sugar and bread during the month’s of January and February.
I’m just not that disciplined when living in the land of Mardi Gras indulgence. Around every corner, and from grocery store to gas station, there she is- that oblong, cinnamon stuffed bread and doused in purple, green and yellow sprinkles thing of beauty that is the King Cake.
I like to incorporate something King Cake-ish into our menu plans every year. Because you can get traditional King Cake literally everywhere, I like coming up with non-traditional ways to celebrate the season.
This year, I wanted something a bit different as well as something that would work well with a pre-parade Brunch offering. Despite its name “Pull Apart Bread”, you can most certainly slice the bread instead to keep your guests fingers nice and neat. But if you’re not having guests, though, and it’s just you and your family- let them pull apart the cinnamon biscuit pieces! It’s ten times more fun.
The Pecan Praline sauce is going to give the “cake” a sticky bun type of flavor and texture, while the biscuits are going to act as the “bread”. Everything is bathed in cinnamon sugar with pecans, and you truly will have to refrain from making this thing only once.
Trust me. It is so delicious and comes together so easy that once you’ve enlisted your kids to help you make it once, they’re going to want it again and again.
Just be thankful that Mardi Gras, like Christmas, comes only once per year.