16 Mardi Gras Desserts That Will Transport You to New Orleans

bananas dessert with ice cream scoop

Mardi Gras or Fat Tuesday is the end of Carnival season in New Orleans. It's the last hurrah—the finale of all the music, parades, floats, and fun. If you're celebrating this big night, you need a blowout Mardi Gras dessert to end an indulgent meal.

We've gathered some classic recipes, like bananas Foster, pralines, bread pudding, and king cake, as well as new twists like a bananas Foster milkshake. All our Fat Tuesday desserts are rich and flavorful—just like the Big Easy!

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Easy Crème Caramel

Bryan Gardner

All you need is 15 minutes and five ingredients (sugar, milk, eggs, salt, and vanilla extract) to prep this popular custard dessert. Stash the individual crème caramels in the refrigerator and pull them out for the grand finale of your Mardi Gras dinner.

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Bananas Foster Split


This is our take on the sweet, boozy dessert first served at the famed New Orleans restaurant Brennan's in the 1950s. The bananas are cooked in a buttery brown-sugar sauce, doused in dark rum, and flamed just before serving—with a scoop of ice cream, of course!

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Banana Bourbon Layer Cake

Banana Bourbon Layer Cake

We reimagined Banana's Foster, turning the favorite Mardi Gras dessert into a layer cake. Banana-buttermilk layers are sandwiched with a whipped cream filling and finished with a flambéed banana topping. It's spectacular and delicious.

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Mini Bourbon Bread Puddings

Yossy Arefi

When it comes to Big Easy sweets, nothing beats bread pudding. Our individual-sized version is studded with golden raisins and finished with an irresistible bourbon glaze.

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Martyna Szczesna

Did you know this classic after-dinner drink originated in New Orleans? The minty, creamy dessert cocktail is just the thing for a boozy holiday like Mardi Gras.

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Bananas Foster Milkshake

Bryan Gardner

For another take on the classic dessert, we created a knockout sweet-and-salty milkshake. You're going to need a straw, bowl, and spoon to enjoy this properly.

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Mike Krautter

A New Orleans classic, these cousins to the doughnut consist of fried pieces of yeast dough dusted with plenty of confectioner's sugar. A fresh batch is the perfect way to start or end the day.

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Southern Sour-Cream Pralines


We can't get enough of this traditional Louisiana confection that transforms toasted pecans into a sugary, fudge-like candy. Our version also calls for sour cream, which gives the treats an exceptionally smooth texture. They're just the thing when you want something small and sweet for a Mardi Gras dessert.

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Brown-Butter Bourbon Pecan Pie

Brown-Butter Bourbon Pecan Pie
Pieter Estersohn

If the residents of the Crescent City had to pick their favorite pie, chances are it would be pecan. This decadent take enhances the classic with brown butter and bourbon.

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Chocolate-Chicory Logs


In New Orleans, ground chicory is blended with coffee beans, a tradition that dates back to the Civil War when supplies were limited. Here, the bitter flavor of chicory pairs perfectly with the sweet chocolate in these biscotti-like cookies.

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Pecan Sea-Salt Drops


For a different take on pralines, try these drops. There's no cream or butter—the nuts are simply suspended in a delicious soft caramel.

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King Cake


What's a Fat Tuesday celebration without king cake? This sweet yeast bread has a colorful glaze in the colors of Mardi Gras—and as tradition demands, a tiny plastic baby hidden inside.

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Pain Perdu

Pain Perdu

Vanilla bean and hazelnut liqueur set our version of this French toast-bread pudding hybrid apart. Serve it for breakfast or dessert on Mardi Gras—it's a guaranteed crowd-pleaser at any time of day.

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Cajun Popcorn


Craving something salty? This sweet-spicy popcorn can be whipped up in a jiffy.

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Praline Cookies


Make a batch of creamy pecan praline candy to take simple drop cookies to the next level. They'll be the first dessert to go at your Mardi Gras party.

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Crepes Suzette

crepes suzette
Gentl and Hyers

A boozy French classic that's much loved in New Orleans, these dessert crepes are made with dark beer in the batter and Grand Marnier in the filling and the sauce.

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