Indulge in Mardi Gras Desserts

Mardi Gras is a final chance to indulge in a culinary feast before forty days of sacrifice during Lent. What better way to commemorate the occasion than with a dessert mashup? We can’t resist two of New Orleans’ best known desserts – Bananas Foster and King Cake – but what a difficult decision.

Don’t worry, you can have both with a King Cake Bananas Foster Bread Pudding. King Cakes are available in the FRESH bakery, and this special dessert is easy to make and very decadent.

After one bite you’ll be ready to let the good times roll!

King Cake Bananas Foster Bread Pudding:

For the Bread Pudding:

1 King Cake (from FRESH bakery)
1 cup white chocolate chips
3 cups milk
2 eggs
2 bananas
1/2 cup sugar
1/2 cup brown sugar
1/4 cup dark rum
1/4 cup banana liqueur
1 tablespoon pure vanilla extract
1/4 teaspoon cinnamon

For the Bananas Foster sauce:

2 tablespoons apricot jam
1/2 cup orange juice
1/2 cup brown sugar
1/4 cup triple sec
1/4 cup banana liqueur
1/4 cup dark rum
4 bananas, sliced

To make the pudding, cut King Cake bread into 1-inch cubes and place on a baking sheet. Place in a cold oven overnight so the cake will dry out.

When ready to cook, preheat oven to 350 degrees. Place the bread cubes in a 9 x 13 baking dish. Scatter the white chocolate chips over the top of the bread. Place remaining ingredients in a blender and pulse to liquefy and combine. Pour over the bread cubes and let the mixture soak into the bread until liquid is absorbed and bread becomes very soggy. Cover with foil and bake at 350 degrees for one hour. Remove foil and bake for an additional 20 minutes, or until golden brown. Set aside to cool slightly. This is best served warm.

To make the sauce, heat jam, orange juice and brown sugar in a saucepan. Stir until sugar dissolves. Add the alcohol and stir to combine. Cook over low heat until heated through. Stir in the sliced bananas and turn off the heat. To serve, cut bread pudding into two-inch squares. Top warm bread pudding with the sauce.

Published 2/11/20

To top