Heat oven to 350°F. Spray 13x9-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 10 minutes, stirring occasionally, so biscuit pieces soak up egg mixture. Pour mixture into baking dish; press down slightly to even top.
Bake 20 to 25 minutes or until knife inserted into egg mixture comes out clean. 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!