King Cake Bread Pudding
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Some restrictions applyCommander’s King Cake Bread Pudding is made of custard-soaked buttery brioche bread with toasted cinnamon, praline liquor, and dusted with purple, green and gold sugars. Don’t forget to hide the baby in your king cake bread pudding…. and remember whoever gets the baby has to buy the next king cake. That’s Mardi Gras in the Garden District!
Located in the heart of New Orleans’ Garden District, Commander’s Palace has been serving its famous Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have led the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 6-8 people and includes
- King Cake Bread Pudding (approx. 2 lbs.)
- King Cake Baby
- 2 Mardi Gras Masks
- Assortment of Mardi Gras Beads
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Items may be stored for up to 2 days in the refrigerator.
- Can be served cold, but recommended to heat.
To Serve
Microwave
- Microwave pudding in 30-second increments until warm all the way through.
- Once your bread pudding is warmed, hide the baby inside the bread pudding from the bottom so no one can see where you hid it.
- Serve and enjoy!
Oven
- Preheat the oven to 300°F.
- Place the bread pudding in an oven safe container and heat for about 20 minutes, until warm all the way through.
- Once your bread pudding is warmed, hide the baby inside the bread pudding from the bottom so no one can see where you hid it.
- Serve and enjoy!
- King Cake Bread Pudding – All-purpose Flour, Yeast, Sugar, Honey, Salt, Eggs, Whole Milk, Heavy Cream, Butter, Cinnamon, Nutmeg, Coloring For Sugars, Praline Liquor, Black Pepper
Allergens: Dairy, Gluten, Alcohol, Egg, Nut, Soybean
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
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