Bust out the beads, the booze, and the sparkly sugar, because this King Cake French Toast is stuffed with bourbon pecan cream cheese and ready to party, party, party.

King Cake French Toast Stuffed with Bourbon Pecan Cream Cheese. Perfect Mardi Gras breakfast.

Mardi Gras is calling us to burst into the streets wielding our tambourines and trombones and wiggle our booties. Our contagious public dance party of few will grow into a jazz parade of many. We’ll make new friends, learn new moves, and feel no shame. The only appropriate way to end (or begin) this fine Fat Tuesday: King Cake French Toast Stuffed with Bourbon Pecan Cream Cheese.

Whatever your plans from now until Mardi Gras, this King Cake French Toast demands to join the fun. It’s an easy, overnight French toast bake recipe inspired by classic New Orleans king cake. Cream cheese, toasted pecans, and bourbon are involved. A creamy dreamy glaze is poured. Sparkly sugar is sprinkled, all in the name of Fat Tuesday! King Cake French Toast Bake Stuffed with Bourbon Pecan Cream CheeseSince king cakes range from fluffy coffee cake-like rings with soft glaze to decadent pastries loaded with creamy fillings, I placed our King Cake French Toast somewhere in between, though it teeters towards the less-sweet side. This is breakfast after all, so I didn’t want things to become tooth-achey sweet. Bourbon at breakfast, however, is completely acceptable.

Sickening sweetness first thing in the morning? No. Bourbon? Absolutely.

I’m not sure what that philosophy says about me. Let’s not dwell. We have King Cake French Toast to bake.

For the custard, we’re whisking together primarily egg whites and milk (I know it’s Fat Tuesday, but I’m leaving you a little extra room for beignets), along with cinnamon and nutmeg. For the bread, we’re choosing any sturdy loaf that captures our fancy. Brioche or challah will be rich, wonderful, and closest to a true king cake. Sourdough will be tangy and tasty. French bread will be fun. Whole wheat (what I used) will add pleasant nuttiness and extra fiber. The only true rule is that the bread be thickly sliced and have a somewhat firm structure so that it can absorb the max amount of custard without becoming soggy.

Now, let’s get between the slices. Cream cheese filling is traditional in many king cakes, and cream cheese-stuffed French toast sounds totally dreamy, so we spread it on thick. Toasted pecans and brown sugar are whipped with the cream cheese for warmth and crunch. Bourbon need be added in honor of Mardi Gras, a festive spirit, and a certain (in)famous street in New Orleans.

Whew! Let’s finish this pecan-bourbon-brown sugar-cream cheese-stuffed French toast custard magic. Gilding the Fat Tuesday lily, is a bright, citrusy Greek yogurt topping, my breakfast twist on the classic powdered sugar glaze that crowns a king cake. It’s just sweet enough to make King Cake French Toast a Fat Tuesday-worthy treat.

King Cake French Toast Bake Stuffed with Bourbon Pecan Cream Cheese Filling. Fat Tuesday recipe. At last, it’s time to sparkle in green, gold, and purple. Of course King Cake French Toast will taste fabulous without the colorful sugar bling, but if there is anything we can take away from this jazz party on a plate, it’s this: Mardi Gras is no time to be shy.

Pour on the sparkle, breaks out the horns, and let’s boogie!

Mardi Gras king cake on a plate

Mardi Gras King Cake French Toast

5 from 1 vote
A Mardi Gras French toast bake inspired by classic New Orleans king cake. Stuffed with bourbon pecan cream cheese and topped with creamy Greek yogurt glaze. This make ahead French toast bake can be left in the fridge overnight, so all you need to do in the morning is bake.

Prep: 20 mins
Cook: 45 mins
Total: 2 hrs 5 mins

Servings: 6 servings


For the French Toast:

  • 1 loaf sturdy bread i.e. sourdough, brioche, challah, French, etc, cut into 1-inch thick slices (I used a whole wheat artisan loaf)
  • 2 large eggs
  • 4 large egg whites
  • 2 cups non-fat milk
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

For the Filling:

  • 1 package reduced fat cream cheese (8 ounces) at room temperature
  • 3 tablespoons brown sugar
  • 2 tablespoons bourbon or substitute non-fat milk
  • 1 teaspoon cinnamon
  • 1/2 cup pecans chopped and toasted

For the Greek Yogurt Glaze:

  • 1 cup plain Greek yogurt (I used non-fat)
  • 1/4 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

For the Sparkle:

  • Green, purple, and gold sugar, for decorating


  • Prepare the cream cheese filling: In a medium bowl, beat together the cream cheese, brown sugar, cinnamon, and bourbon. Beat in pecans. Set aside.
  • Spray a 9 x 13-inch baking dish with cooking spray. Arrange half of the bread slices on the bottom of the baking dish so that the bottom of the dish is covered with a single layer (the actual number of slices may vary depending upon the loaf you use. Just ensure you have an even number of slices so that half will be on the bottom and half on the top). Spread slices with a thick layer of cream cheese filling, then lay remaining slices over each to make a “sandwich.”
  • In a large bowl, beat together the eggs, egg whites, milk, sugar, cinnamon, vanilla extract, nutmeg and salt. Pour over the bread slices, then press the slices gently for a few moments to help them absorb the liquid. Cover pan and refrigerate for 1 hour or overnight.
  • When ready to bake, place a rack in the center of your oven and preheat oven to 350 degrees F. Let the French toast sit at room temperature while your oven preheats. Flip over the bread slices so that the side that was on the bottom of the dish is now on the top. Bake, uncovered, 45-50 minutes, or until slices are puffed and lightly golden and the custard is set.
  • While the French toast bakes, prepare the Greek yogurt glaze: In a small bowl, whisk together the Greek yogurt and powdered sugar until smooth. Wisk in lemon juice, vanilla, and salt.
  • Serve baked French toast warm, drizzled with creamy glaze and sprinkled with colored sugars. Party!


Store leftover French toast slices in an airtight container in the refrigerator for up to two days.

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


More Mardi Gras and more French toast:

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. This is such a gorgeous recipe Erin. What is it about shiny, sparkly coloured things that make you feel immediately happy? That glossy glaze looks beautiful :) Oh, and the bourbon pecan cream cheese filling? YUM. Pretty sure my husband would do the ‘rolling eyes in happiness’ thing if I made this for breakfast!

  2. This was a super fun post to read – I was laughing out loud as I read! Bourbon for breakfast? Absolutely!
    I’ve never been to New Orleans, but I’ve always wanted to visit. It just seems like such an incredibly charming city! As a mommy, I’m pretty sure Mardi Gras isn’t quite the time for a family getaway, but I think any other time would be amazing! :) I’ll stick to celebrating Fat Tuesday at home, with my bourbon and French toast!

  3. This looks incredible Erin! Love this king cake rendition for french toast, the bourbon filling sounds amazing! So fun and creative!

  4. Oh wow, is this French toast even real or am I dreaming??? Bourbon-cream cheese stuffed anything is bound to be a winner in my book. This needs to happen asap, I don’t care if we don’t celebrate Mardi Gras here: I’M SO HAVING THE TOAST.

  5. This definitely looks like the best way to celebrate Mardi Gras. And like you said, bourbon at breakfast is definitely acceptable! I love everything you added together for that cream cheese filling. I’d like some of this for breakfast any/every day!

  6. This is so creative! I love how totally decadent it looks while being surprisingly healthy. Also sprinkles + breakfast = winning.

    1. You got it Trisha! Yes, French toast bake is traditionally decadent, but really by using whole grain breads + eggs + non-fat milk, it’s not too over-the-top. Serve with fruit and you are set :)

  7. Hi Erin! I made your dad’s pancakes this morning for my family. Although I’m on a diet, I did try one. Delicious! So light and tasty. Since they are so light, they could be very dangerous for me. I do love how little oil and sugar you use. I can even see how a little orange or lemon rind would taste good in these. Thanks for a great recipe!5 stars

    1. Hi Diane! I’m so so excited and honored that you tried them! I love that they are light too, but as you mentioned, it’s a dangerous game when pancakes are around :) I love your idea of lemon or orange rind, and I’m definitely going to have to try that for the next batch. Thanks again and have a wonderful day!

  8. Bourbon for breakfast? I’m all for it. I’ve never experienced Mardi Gras firsthand, but one of my friends went to college in NOLA and has been telling us all about the traditions and festivities. I want to experience it myself someday, but for now, at least I have this French toast recipe!

    1. Kate, thanks for supporting my bourbon at breakfast endeavors. I’m always happy to have another partner in crime :)

Load More Comments