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New Orleans Bread Pudding with Cane Syrup Rum Sauce

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bread pudding with cane syrup rum sauce and glazed pecans with a scoop of vanilla ice cream in a bowl with green trim and an ice cream scooper

Bread Pudding is the classic New Orleans dessert. Creole and Cajun cooks, known for their frugality couldn’t let stale french bread go to waste, so owing back to their European origins, soaking it in a custard made of milk, eggs and spices then baking it to perfection was only natural. Bread Pudding is the treat after a fine meal at one of New Orleans classic Creole restaurants or any of the fabulous neighborhood eateries in New Orleans and South Louisiana.  Try some of Sweet Daddy D’s Bread ...

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two stuffed bell peppers with creole sauce on a blue and white platter garnished with lemon slices and parsley

Stuffed Bell Peppers

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Almost every cuisine has a version of stuffed peppers and these South Louisiana stuffed bell peppers are at the top of the list! It’s common in Creole and Cajun cuisines to stuff just about anything and since Bell Peppers grow so well in Louisiana soils and particularly in home gardens, there are ...

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Fried trout with meuniere sauce and garnish on a platter

Trout Meunière

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Meunière Sauce is a rich, simple pan sauce that derives its distinctive flavor from its main ingredients-butter, parsley and lemon juice. When spooned over pan-fried speckled trout, you have perhaps the most popular dish on the menu of Creole restaurants in New Orleans, Trout Meunière.  There are ...

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