Langlois Events

To access the event details, please provide your details:

King Cake, Bread Pudding Style and Topped with Bananas Foster

King cake bread pudding
Celebrate Carnival Season with Chef Amy Sins.  Together you will make her version of a king cake- a delicious mix of bananas foster and king cake all in easy to cook individual servings.  While you prepare this dish she will chat with you about the history of Mardi Gras, the King Cake and all the fun that happens in New Orleans.  Share your creations on social media and impress your friends while you “Yardi Gras, Mardi Gras at home 2021 style.”

I'll see you in the virtual kitchen!


Equipment & Pantry

Bread Pudding

  • plastic gloves
  • large bowl or two
  • measuring cups
  • spatula
  • whisk
  • muffin tins or bundt cake pan
  • muffin cup liners
  • cooling rack
  • towels & potholders

Bananas Foster Sauce

  • high temperature spatula
  • large spoon
  • skillet
  • measuring cups
  • towels & potholders

French 75

  • cocktail shaker
  • shot glass
  • champagne glass or martini glass
  1. Please have all ingredients prepped and measured prior to class, including all the bread cubed.
  2. This dish can be baked in muffin tins or a bundt cake pan.  Please note that time varies depending on the size and shape of the pan. To best complete the entire dish during class, we recommend using muffin tins.
  3. The bananas foster sauce can be incorporated into the bread pudding or used as a topping.
  4. We recommend sprinkles rather than colored sugar as the color is more vibrant. Purple, green and gold are recommended.
  5. We recommend having standard items such as paper  towels, hand soap, dish towels and pot holders handy.
  6. We may not make the tinted icing

Bread Pudding

  • Milk may be substituted for heavy cream in the bread pudding, but the heavy cream is better!
  • We recommend using day old brioche if available or French Bread.  If neither is available, hot dog buns or hamburger buns make a great substitute. If your bread is soft, preheat your oven to 250 and then turn it off and put the bread in for about 15 minutes to dry it out without toasting it.
  • Please make the tinted icing in advance of class or use sprinkles.


non-stick spray
3 cups heavy cream
4 eggs, large – lightly beaten
1 cup sugar
3/4 tsp cinnamon
1 tsp vanilla extract
1 cup milk, whole
pinch Kosher salt
10-12 cups bread – day old – 1/2″ cubed

Preheat oven 350 F. Non-stick spray a bundt cake pan or muffin tin, or line a muffin tin with cupcake papers, set aside. In bowl, combine heavy cream, eggs, sugar, cinnamon, vanilla, milk, and salt. Toss in French bread cubes. Mix gently until evenly distributed over bread. Fill muffin tins 3/4 of the way with mixture, bake 20 to 30 minutes.

Once the bread pudding is cool, remove from muffin tin or pan and place on a wire cooling rack. Top with bananas foster sauce and sprinkles.

9 tbsp butter – unsalted
1 1/2 cups light brown sugar
3/4 tsp cinnamon – ground
6 bananas, firm ripe – sliced
1/4 cup banana liqueur
1/2 cup rum – dark
1/2 cup heavy cream
pinch Kosher salt

In a large non-stick saute pan, melt the butter and add brown sugar and cinnamon. Stirring often until the sugar dissolves. Add bananas and cook on both sides, turning until they start to soften and brown, about 3 minutes. Add banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth until there is a flame. You may need to light it on fire if it doesn’t produce a flame by itself. Baste bananas until the flame dies. Add salt and cream. Remove from heat.


  • 1/2 oz lemon juice
  • 1 oz gin — vodka or cognac alternative
  • 1/2 oz liquer — orange Champagne
  • 1/2 oz simple syrup — optional

Pour the lemon juice, gin, and orange liquer into a cocktail shaker with ice cubes. Shake well. Strain into a chilled champagne flute. Carefully fill with champagne.

1 cup powdered sugar
1 egg white
water or lemon juice (to thin)
food coloring

Place the powdered sugar in a mixing bowl. While using a hand mixer, add in egg white.  You should get a smooth consistency. If it is too thick, drizzle with water or lemon juice until a smooth texture. Add food coloring until the appropriate color.


8oz cream cheese, room temperature and cubed
2 cups powdered sugar
1 1/2 TBS vanilla
6-8 TBS milk

In a bowl of an electric mixer, combine vanilla, cream cheese and 2 cups of powdered sugar.  Mix until smooth.  Slowly add in the remaining powdered sugar 1 cup at a time combined with 1TBS of milk.  You may need up to 8TBS of milk if your mixture is too dry.  Spoon smooth icing mixture into a ziplock bag and refrigerate until needed.


King Cake, Bread Pudding Style
Bananas Foster Sauce
French 75
Tinted Icing or Sprinkles
I CAN’T WAIT FOR IT TO COOL- Cream Cheese Icing

We recommend having the ingredients pre-measured and organized prior to class. 

More Recipes, History & More!

Thanks for registering for our class—enter your email address here for all the good stuff… 

Shopping List

As we say here in New Orleans, “let’s make groceries.” Click on the shopping list below to start ordering from Whole Foods and Amazon.

Meet Chef Amy

Chef Amy Sins is a born-and-raised South Louisiana girl with Cajun and Creole cooking woven into her culinary DNA. In 2012, Chef Amy opened Langlois – her dream restaurant, an endeavor that seeks to preserve Louisiana cuisine through interactive dining demonstrations and classes. Since then, Langlois has received local, regional and national praise, including selection as one of the “Best Cooking Schools Around the World” by Travel + Leisure. 

Follow us on Instagram

Tag us #LangloisFood to be featured!

@ChefAmySins @LangloisNOLA