Pecan Praline Swirl Bread Pudding
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Pecan Praline Swirl Bread Pudding is an iconic South Louisiana dessert made with crispy-crusted bread and a sumptuous custard infused with vanilla and spices. This version from Commander’s Palace is soaked in cinnamon-spiced praline syrup, candied pecans from New Roads, Louisiana, and a lavish drizzle of Bayou spiced rum sauce.
This package serves 6-8 people and includes
- Pecan Praline Swirl Bread Pudding (2 lbs.)
- Sticky Praline Syrup (8 oz.)
- Spiced Rum Sauce (8 oz.)
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or freezer.
- Items may be stored for up to 2 days in the refrigerator or up to 6 months in the freezer.
- Can be served cold, but recommended to heat.
To Serve
- If Frozen you can leave your Pecan Praline Swirl Bread Pudding to defrost in your refrigerator for 2 days and it should be pretty well thawed and ready to reheat by then. Pecan Praline Swirl Bread Pudding can be consumed cold, but once defrosted, we suggest warming it.
Microwave
- Microwave pudding in 30-second increments until warm all the way through.
- Defrost and Reheat the rum sauce in the microwave in increments of 30-seconds until warmed all the way through
- Once your bread pudding is warmed, drizzle with praline syrup and rum sauce
- 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, drizzle with praline syrup and rum sauce.
- Serve and enjoy!
- Pecan Praline Swirl Bread Pudding – Eggs, Brown Sugar, Cinnamon, Vanilla, Cream, Pecans, Sugar, Corn Syrup (Both Light And Dark), Nutmeg, Cornstarch, Spiced Rum
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.
