NEW ORLEANS (press release) – The Copeland’s Family announces its newest Mardi Gras-inspired dessert—Mardi Gras King Cake Rum Cream Bread Pudding—available from January 6 through March 1 at Copeland’s of New Orleans. “We have partnered with three local family businesses to create the ultimate comfort dessert,” said Al Copeland, Jr. “Our chef took the delicious flavor of Gambino’s King Cake Rum Cream and combined it with Kleinpeter’s heavy cream to create a warm king cake rum sauce that tops the from-scratch bread pudding made from Leidenheimer French bread.”

Gambino’s King Cake Rum Cream comes from Sidewalk Side Spirits, another local business, who worked with Gambino’s Bakery and the award-winning bartenders of New Orleans’ own Cocktail & Sons to create the King Cake Rum Cream. “When we created Sidewalk Side Spirits, it’s no coincidence that our first brand would be Gambino’s King Cake Rum Cream,” said John Eason, Founder of Sidewalk Side Spirits. “We wanted to build iconic New Orleans spirit brands that had close ties to New Orleans and the surrounding community. We are excited to partner with Copeland’s, a restaurant with deep local roots and a maverick history of culinary innovation, great food, and fun. Cheers to getting Mardi Gras back and King Cake Rum Cream Bread Pudding!”

In addition to the bread pudding, the well-known, King Cake Cheesecake is also back on the menu for a limited time. Starting February 1st, each patron who orders King Cake Rum Bread Pudding or King Cake Cheesecake this Mardi Gras season will receive a doubloon offering 2 for 1 Crash and Burns available in various sizes (singles frozen or on the rocks, punch bowls on the rocks and frozen gallons). “We are excited to bring back the tradition of our King Cake Cheesecake and create new Mardi Gras traditions with local family businesses. Mardi Gras is back in the city, and we are ready to celebrate.” said Al Copeland, Jr.

King Cake Cheesecake, King Cake Rum Cream Bread Pudding and Crash and Burns are offered dine-in, curbside pickup or catering at