Pecan Praline Swirl Bread Pudding

Bread Pudding is an iconic South Louisiana dessert that marries local bread’s crispy-crusted, soft-hearted charm with a sumptuous custard infused with vanilla and an array of spices. Baked to perfection, this dish can be enjoyed both hot as a pudding or cold as a cake. Elevating tradition, this version is soaked in a cinnamon-spiced praline syrup, candied pecans from New Roads, Louisiana, and a lavish drizzle of Bayou spiced rum sauce.

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.