This is an easy, semi-homemade take on the traditional Mardi Gras dessert. Make this with leftover cinnamon rolls and store bought cinnamon raisin bread.
Bake cinnamon rolls according to package directions.
Tear cooked cinnamon rolls and cinnamon raisin bread into large pieces and set out to harden, preferably overnight.
When bread is ready, whisk together remaining ingredients except for the milk and sprinkles.
Soak stale bread in the egg and cream mixture for one hour. Make sure the bread soaks up the majority of the liquid.
Preheat oven to 350 and grease 9" pie plate or similar sized baking dish.
Place soaked bread into prepared dish and bake for approximately 50 minutes, or until bread is cooked through and brown on top.
In a small bowl, whisk together cinnamon roll icing and milk.
When the bread pudding is baked through, spread icing over the top of bread pudding.
Decorate as desired with sprinkles.