11 New Orleans Desserts to Satisfy Your Cravings

From the French Quarter’s iconic beignets to the boozy charm of Bananas Foster, New Orleans is a paradise for dessert lovers. This vibrant city offers a delightful mix of flavors, blending Southern comfort with Creole flair.

Whether you’re craving something rich and decadent or light and refreshing, these 11 classic New Orleans desserts are sure to satisfy your sweet tooth and transport you straight to the heart of Louisiana’s culinary magic.

Get ready to whip up a taste of NOLA in your own kitchen!

1. Bananas Foster

About: A classic New Orleans dessert, Bananas Foster is a decadent combination of caramelized bananas, buttery brown sugar sauce, and a hint of rum, all served over creamy vanilla ice cream.

Ingredients:

• 4 ripe bananas
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup dark rum
• 1 tsp vanilla extract
• 4 scoops vanilla ice cream (for serving)

Instructions:

1. Prepare the Base: Peel and slice the bananas into thick rounds.
2. Make the Sauce: In a skillet over medium heat, melt the butter. Add the brown sugar and cinnamon, stirring until the mixture becomes smooth and bubbly.
3. Add Bananas: Carefully place the banana slices in the skillet, coating them evenly with the sauce. Cook for 2-3 minutes until softened.
4. Flambé (Optional): Remove from heat and pour in the rum. If desired, ignite the rum with a long match to flambé, letting the flames subside naturally.
5. Finish and Serve: Stir in the vanilla extract. Spoon the warm bananas and sauce over scoops of vanilla ice cream. Serve immediately.

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2. Beignets

About: These pillowy squares of fried dough, generously dusted with powdered sugar, are an iconic treat synonymous with New Orleans’ French Quarter.

Ingredients:

• 1 cup warm water
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 cup evaporated milk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 4 cups all-purpose flour
• 1 tsp salt
• Vegetable oil for frying
• Powdered sugar for dusting

Instructions:

1. Activate Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Mix Dough: Add evaporated milk, eggs, and melted butter to the yeast mixture. Gradually stir in flour and salt until a soft dough forms.
3. Let Rise: Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
4. Shape Beignets: Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 2-inch squares.
5. Fry: Heat oil in a deep pan to 350°F (175°C). Fry the dough squares in batches until golden brown, flipping halfway through.
6. Dust and Serve: Drain on paper towels, then dust generously with powdered sugar while still warm. Enjoy hot!

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3. Pralines

About: Pralines are rich, nutty candies made with pecans, creamy caramel, and a touch of Southern charm—a must-try for anyone visiting New Orleans.

Ingredients:

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups pecan halves
• Pinch of salt

Instructions:

1. Combine Sugars and Cream: In a saucepan, mix granulated sugar, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the sugars dissolve.
2. Add Butter and Salt: Once dissolved, add the butter and a pinch of salt. Continue cooking, stirring occasionally, until the mixture reaches 238°F (soft-ball stage) on a candy thermometer.
3. Cool Mixture: Remove from heat and let the mixture cool slightly without stirring.
4. Stir in Vanilla and Pecans: Add vanilla extract and pecans. Beat the mixture vigorously with a wooden spoon until it begins to thicken and lose its gloss.
5. Drop onto Parchment: Drop spoonfuls of the praline mixture onto parchment paper. Let them cool completely before enjoying.

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4. King Cake

About: Traditionally eaten during Mardi Gras season, King Cake is a festive ring-shaped pastry topped with colorful icing and sprinkles, often hiding a tiny plastic baby inside.

Ingredients:

• 1 cup warm milk
• 1/4 cup granulated sugar
• 2 packets active dry yeast (4 1/2 tsp)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp salt
• 4 1/2 cups all-purpose flour
• 1/2 cup softened butter (for filling)
• 1 cup packed brown sugar (for filling)
• 2 tsp ground cinnamon (for filling)
• 1 small plastic baby figurine (optional)
• Icing:
• 2 cups powdered sugar
• 2-3 tbsp milk
• Food coloring (purple, green, gold)

Instructions:

1. Activate Yeast: Combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Make Dough: Mix in melted butter, eggs, and salt. Gradually add flour until a soft dough forms. Knead for 5-7 minutes until smooth.
3. First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Prepare Filling: Roll out dough into a rectangle. Spread softened butter, sprinkle brown sugar, and dust with cinnamon.
5. Shape Cake: Roll up the dough tightly, pinch seams closed, and shape into a ring. Tuck the baby figurine under the dough if using.
6. Second Rise: Let the shaped cake rise again for 30 minutes.
7. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden.
8. Decorate: Whisk powdered sugar and milk to make icing. Drizzle over the cooled cake and decorate with colored sugars.

5. Bread Pudding with Whiskey Sauce

About: Bread pudding is a comforting Southern classic that transforms stale bread into a rich, custardy dessert. Paired with a boozy whiskey sauce, it’s pure indulgence.

Ingredients:

• 6 cups cubed French or brioche bread
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup raisins (optional)

Whiskey Sauce:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon or whiskey
• 1 tsp vanilla extract

Instructions:

1. Prepare Bread: Preheat oven to 350°F (175°C). Arrange bread cubes on a baking sheet and toast for 8-10 minutes until slightly dried.
2. Make Custard Base: In a bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Stir in raisins if using.
3. Assemble Pudding: Place toasted bread cubes in a greased baking dish. Pour the custard mixture over the bread, pressing down gently to ensure even soaking.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until set and golden.
5. Prepare Sauce: Melt butter in a saucepan. Add brown sugar and stir until dissolved. Slowly whisk in cream and bring to a simmer. Remove from heat and stir in bourbon and vanilla.
6. Serve: Drizzle warm whiskey sauce over slices of bread pudding. Serve hot.

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6. Doberge Cake

About: This multi-layered cake is a New Orleans favorite, featuring alternating layers of moist sponge cake and creamy filling, often topped with chocolate ganache or buttercream.

Ingredients:

• Sponge Cake:
• 6 large eggs, separated
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• Filling:
• 2 cups pastry cream (or store-bought custard)
• 1/2 cup lemon curd (optional)
• Chocolate Ganache:
• 8 oz semi-sweet chocolate chips
• 1 cup heavy cream

Instructions:

1. Make Sponge Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

• Beat egg whites until stiff peaks form. Gradually add half the sugar while beating.
• In another bowl, beat egg yolks with remaining sugar and vanilla until pale yellow. Fold in flour, baking powder, and salt.
• Gently fold beaten egg whites into the yolk mixture in thirds. Divide batter among prepared pans.

1. Bake Layers: Bake for 15-20 minutes until cakes are springy to the touch. Cool completely.
2. Assemble Cake: Spread pastry cream (and lemon curd, if using) between cake layers.
3. Make Ganache: Heat cream in a saucepan until simmering. Pour over chocolate chips; let sit for 2 minutes, then stir until smooth.
4. Finish Cake: Pour ganache over the assembled cake, smoothing with a spatula. Chill before serving.

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7. Creole Cream Cheese Ice Cream

About: A unique twist on traditional ice cream, this recipe uses Creole cream cheese—a tangy, soft cheese native to Louisiana—for a refreshing yet indulgent treat.

Ingredients:

• 1 lb Creole cream cheese (or substitute ricotta blended with sour cream)
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend Base: In a blender or food processor, combine Creole cream cheese, heavy cream, milk, sugar, vanilla, and salt. Blend until smooth.
2. Chill Mixture: Refrigerate the mixture for at least 2 hours or overnight.
3. Churn Ice Cream: Pour the chilled base into an ice cream maker and churn according to manufacturer instructions.
4. Freeze: Transfer churned ice cream to a freezer-safe container and freeze for 2-4 hours to firm up before serving.

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8. Pecan Pie Bars

About: These portable pecan pie bars capture the gooey, nutty goodness of traditional pecan pie in a convenient bar form, perfect for sharing.

Ingredients:

• Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• Filling:
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Make Crust: Mix flour, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes.
3. Prepare Filling: Whisk eggs, corn syrup, brown sugar, melted butter, and vanilla. Stir in pecans.
4. Assemble Bars: Pour filling over the baked crust.
5. Bake Again: Bake for 25-30 minutes until the filling is set. Cool completely before slicing into bars.

9. Sweet Potato Pie

About: Sweet potato pie is a Southern staple, offering a smooth, spiced filling that’s both comforting and indulgent. This New Orleans twist adds a hint of bourbon for extra depth.

Ingredients:

• Crust:
• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 tsp salt
• 3-4 tbsp ice water
• Filling:
• 2 cups mashed cooked sweet potatoes (about 2 medium-sized potatoes)
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp bourbon (optional)

Instructions:

1. Make the Crust: In a bowl, combine flour, butter, and salt. Use a pastry cutter or your fingers to blend until crumbly. Add ice water, one tablespoon at a time, until dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
2. Prepare Sweet Potatoes: Boil or bake sweet potatoes until tender. Peel and mash them until smooth.
3. Roll Out Crust: Preheat oven to 425°F (220°C). Roll out dough on a floured surface and fit into a 9-inch pie pan. Trim and crimp edges. Prick the bottom with a fork and bake for 8-10 minutes. Reduce oven temperature to 350°F (175°C).
4. Make Filling: In a bowl, whisk together mashed sweet potatoes, sugars, melted butter, eggs, evaporated milk, vanilla, spices, and bourbon (if using) until smooth.
5. Assemble Pie: Pour filling into the pre-baked crust.
6. Bake: Bake for 45-50 minutes until the center is set but slightly jiggly. Cool completely before slicing.

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10. Rum Cake

About: A moist, boozy bundt cake infused with rum and topped with a sticky glaze, this dessert is perfect for celebrations or as a decadent treat.

Ingredients:

• Cake:
• 1 box yellow cake mix (15.25 oz)
• 1 package instant vanilla pudding mix (3.4 oz)
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup dark rum
• Glaze:
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup dark rum

Instructions:

1. Preheat Oven: Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
2. Make Batter: In a large bowl, combine cake mix, pudding mix, eggs, oil, water, and rum. Beat with a mixer for 2 minutes until smooth.
3. Bake Cake: Pour batter into the prepared pan. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool for 10 minutes in the pan, then invert onto a wire rack.
4. Prepare Glaze: In a saucepan, melt butter. Stir in sugar and water. Bring to a boil, stirring constantly, for 3-5 minutes. Remove from heat and stir in rum.
5. Glaze Cake: Poke holes in the warm cake with a skewer. Slowly pour the glaze over the cake, allowing it to soak in. Let cool completely before serving.

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11. Café Brûlot Ice Cream

About: Inspired by the classic New Orleans coffee drink, this ice cream combines bold coffee flavors with citrus and spices for a sophisticated frozen dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup strong brewed coffee, cooled
• Zest of 1 orange
• Zest of 1 lemon
• 2 cinnamon sticks
• 4 whole cloves
• 1/4 cup brandy or cognac
• 1 tsp vanilla extract

Instructions:

1. Infuse Cream: In a saucepan, combine heavy cream, milk, sugar, coffee, citrus zests, cinnamon sticks, and cloves. Heat over medium-low heat until steaming but not boiling. Remove from heat, cover, and let steep for 30 minutes.
2. Strain Mixture: Strain the infused cream through a fine-mesh sieve into a clean bowl. Discard solids.
3. Chill Base: Stir in brandy and vanilla extract. Refrigerate the mixture for at least 4 hours or overnight.
4. Churn Ice Cream: Pour the chilled base into an ice cream maker and churn according to manufacturer instructions.
5. Freeze: Transfer churned ice cream to a freezer-safe container and freeze for 2-4 hours to firm up before serving.

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With these 11 New Orleans desserts, you’ll have a variety of sweet treats to satisfy any craving while celebrating the rich culinary heritage of the Big Easy!

FAQs

Can I Substitute Ingredients With Healthier Alternatives in These Recipes?

When revamping recipes, you can substitute sugar with natural alternatives like honey or maple syrup, and experiment with alternative flours like almond or coconut flour, but be prepared for texture and flavor changes that may require adjustments.

What Is the Origin of the Term “Bananas Foster” in Desserts?

You uncover the fascinating story behind “Bananas Foster” – a dessert born in 1950s New Orleans, named after Richard Foster, a regular at Brennan’s Restaurant, where chef Paul Blangé created the dish, blending caramelized bananas, rum, and ice cream, cementing the Foster legacy and Banana history.

Are These Desserts Suitable for People With Common Food Allergies?

When hosting guests, you’ll want to ponder allergy-prone guests with food intolerance concerns. Before serving, always ask about dietary restrictions to guarantee their safety, and be prepared to offer alternatives or modifications to cater to their needs.

Can I Make These Desserts Ahead of Time for a Party?

When planning ahead for a party, you can prepare many desserts in advance; consider freezer storage for items like cakes and cookies, and follow make-ahead tips like labeling and dating to certify freshness and ease of assembly.

Do These Recipes Require Any Special Cooking Equipment or Tools?

When preparing desserts, you’ll likely need some specialized utensils, like a pastry brush or silicone mats, but copper cookware isn’t typically required; however, with these New Orleans-inspired treats, a few unique tools might enhance the experience, but aren’t essential.