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.
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)
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
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.
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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.