King Cake Bread Pudding
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Freezer Friendly
King Cake Bread Pudding consists of custard-soaked buttery brioche bread seasoned with toasted cinnamon and praline liquor, finished with a dusting of purple, green, and gold sugars. This traditional Mardi Gras dessert from the award-winning Commander’s Palace in New Orleans’ Garden District honors a long-standing legacy of Haute Creole cuisine.
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.
