Wondering what to do with all those extra Mardi Gras sweets? Caterer Will Hughes uses leftover carnival cookies to create a bread pudding that's uniquely Mobile. Each Ash Wednesday, in the aftermath of Mardi Gras, many a Mobile pantry is bombarded with stacks upon stacks of carnival's traditional marshmallowy snack cake. Rather than let them sit and get stale, Daphne chef Will Hughes, of Will Hughes Catering and Market, has a solution: MoonPie Bread Pudding. His original recipe will make you happy you didn't give up sweets for Lent. MOONPIE BREAD PUDDING 15 eggs 32 ounces whole milk 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground clove 1/2 teaspoon vanilla extract 1/2 teaspoon baking powder 1 small loaf French bread, diced 10 double-stack MoonPies or 15 regular MoonPies (any flavor), diced 1 tablespoon butter (for greasing baking dishes) 1/2 stick butter Rum Sauce, see right chopped pecans for garnish, if desired In one bowl, combine first 7 ingredients. In a separate bowl, combine bread and MoonPies. Pour liquid ingredients over bread and MoonPie mixture. Gently fold to combine. Butter two 9 x 13-inch baking dishes and divide mixture evenly between them. Refrigerate for an hour and a half. Preheat oven to 350 degrees. Cube 1/2 stick butter and distribute evenly over top of each dish. Bake uncovered in a water bath for 45 minutes, or until a toothpick stuck in the center comes out clean. Drizzle warm Rum Sauce over top. Garnish with chopped pecans. Serves 15 - 20. RUM SAUCE Use any dark rum. 1 pound unsalted butter 1 pound dark brown sugar 1 quart heavy cream 1/4 cup dark rum Combine ingredients in a saucepan and whisk constantly. Bring to a simmer over medium heat. Turn off heat. Will Hughes Catering and Market, 1716 Main St., Daphne. 625-0345. willhughescateringandmarket.com Photo by Catherine Dorrough.