Mardi Gras is upon us, landing on March 4th this year. For the ultimate "Fat Tuesday", we bring you beignet bread pudding. Not for the faint of calories, it's decadent, delicious and a welcome addition to your stomach, especially if you're drinking those hurricanes and earning your beads. For a little bit of NOLA wherever your Mardi Gras is, this bread pudding is the closest thing you'll get to ending your evening with some café au lait-dunked beignets overlooking Jackson Square. Baker beware: this recipe does have to sit overnight, but it's the perfect weekend project.  


Beignet Bread Pudding Serves: a crowd (10-12)

1       (28oz) Box of beignet mix or your favorite beignet recipe (you'll need about 3-4 dozen) 4      Cups of whole milk 8      Eggs 1      Cup of sugar 1/3  Cup brewed coffee (Café du Monde brand** coffee, if you're going really authentic), cooled

Make and fry beignets according to the package or your recipe's directions. Set aside.

Grease a 9x13 baking pan. Rough roughly tear the beignets into 1/4" pieces and scatter in the pan, making sure all areas are covered.

In a large bowl, whisk the eggs, milk, sugar and coffee until fully combined. Evenly pour over the beignets and press down slightly, making sure all of the beignets are touching the liquid. Cover and let sit over night.

When ready to bake, preheat your oven to 350 degrees F. Uncover the bread pudding and bake for 45-60 minutes, until it is set.


**Want the Café du Monde coffee, but short on shipping time? Check out your local Asian grocery store, which, oddly enough, often stocks the coffee and for less money. 

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