Louisiana is where Cajun and southern cooking flourish. With comfort foods that always taste homemade, the state of Louisiana conquers the heart and stomachs of visitors. And if you have a sweet tooth, you’re in luck! The most popular Louisiana desserts capture the same nurturing flavors and warmth of lunch and dinner. They’re so good that some of us may even skip the main meal and head straight for dessert.
These popular Louisiana desserts capture the history and traditions of Cajun and Creole cooking. When visiting such a gastronomically rich state, trying everything is a must. With that in mind, we present you with the best and most popular Louisiana desserts.
Bananas Foster
Bananas Foster is one of the most traditional Louisiana desserts, usually served for breakfast after you’ve had your eggs and other savory dishes. It is a diner classic and one of the must-tries if you’re eating around the French Quarter in New Orleans. The original Bananas Foster came from Brennan’s, a restaurant perfect for having breakfast in the city.
Made with bananas, banana liquor, rum, and cinnamon, the recipe was created in the 1950s. The flambeed bananas caramelize and blend well with the warmth from the cinnamon and sugary notes in the rum. It is an explosion of flavor that you will never forget.
Pralines
Pralines are perfection with simplicity. All you need to do is heat brown sugar, butter, pecans, and cream inside a pot and then let it dry on wax paper. The caramelized sugar blends with the nuttiness of the pecans and the softness of butter and cream. The result is something crunchy and toasty, perfect for snacking on any time of the day.
Many venues have their own praline recipes, adding chocolate and other ingredients to make them unique. However, for the sake of tradition, try the original one!
Beignets
Beignets are a universal treat. You can have them for dessert or breakfast. Some locals even dare to substitute lunch or dinner for a plate of these warm and flaky Louisiana specials. It is one of the best global examples of how the simplest things are sometimes the best.
A beignet is a fried piece of square-shaped dough covered in powdered sugar. A classic New Orleans breakfast consists of some beignets with a side of coffee, especially from the most authentic and traditional venues in the French Quarter. It is a must-try when visiting the Jazz City, and people sometimes cross borders just to taste the original beignets.
King Cake
You can spot a King Cake from miles away. A Mardi Gras classic, this cinnamon-filled, braided dough is covered with icing and colored sugar, resulting in an unmistakable Louisiana original. It is the equivalent of turkey for Thanksgiving or beer during Oktoberfest.
During the Louisiana carnival, King Cakes can be found all over the place, with almost every bakery serving this classic dessert. Each of the three colors in the icing symbolizes something; gold stands for power, purple for justice, and green for faith. You can find small plastic figurines inside store-bought cakes — a little collectible touch.
Bread Pudding
Bread Pudding is a traditional dessert all over the south. It is made with stale bread soaked in a combination of eggs, milk, sugar, fruits, and nuts. This famous dessert has been adapted to different cultures all over the world, always resulting in something delicious and perfect for any season or occasion.
In Louisiana, they add a shot of bourbon to the mix, making it even more exciting and flavorful. It is usually served with raisins too.
Cajun Cake
Cajun Cake brings together some of the best flavors of the south. It is warm and comforting, ideal for satiating late-afternoon aches in your sweet tooth. Pineapples are the main ingredient, blended with a simple yellow cake mix. Then, on top, coconut and pecan icing is added to make the whole thing even more endearing. These tropical notes aren’t unusual in Creole cuisine, and the Cajun Cake is the ideal sweet embodiment of such tradition.
Doberge
The Doberge is a decadent masterpiece created in the 1930s by a local New Orleans baker. Six to eight tiers of cake are layered with lemon and chocolate pudding, then enveloped in fondant or ganache. Some venues have their own special flavors, but the original is still one of the most popular Louisiana desserts.
Tarte a la Bouille
A Tarte a la Bouille reflects the French inflences in Louisiana. It is a custard pie made with sweet and thick dough, unlike other American pie crusts, which are thinner and not as sweet. In the middle, a silky pumpkin filling brings autumnal warmth any time of year. The custard is lighter than other pies because it blends pumpkin puree with whipped cream and milk. It results in a jiggly core, while the top and crust are golden brown.
Snowballs
Snowballs (or “sno-balls”) are meant to be loved in the summer as a way to beat the southern heat. A New Orleans classic, this dessert is made in electric ice-shaving machines, original from the city. The scoops are then topped with cane sugar syrups of various flavors, like condensed milk, which is absorbed into the ice. The result is a soft, fluffy scoop of ice, often mistaken for the flakier northern snow cones.
Snowballs are present in every corner of Louisiana. They are a roadside classic loved by locals and visitors alike, and every venue has their own unique flavors.
Camila has lived in New York for over six years. Writing about food, drinks, and travel, she has moved around the city gathering tales, flavors, and restaurant recommendations for her fellow explorers. A lover of bars and baos, Camila can introduce you to the most famous and best-kept secrets of New York!