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Bread Pudding Take Two

Penny-pinching cooks invented bread pudding as a way to use leftover or even stale bread. The recipe's often rich ingredients and texture may belie its reputation as a "poor man's pudding," but its thrifty origin certainly fits today's cost-conscious times. Modern chefs' interpretations are both sweet and savory, enriched with eggs, cheese and/or cream and garnished with raisins, flavorful sauces and even the occasional whiskey.

Cyrano’s
Webster Groves, Missouri
Caramel brioche bread pudding with cherry bourbon sauce, whipped cream; $7.50

Equinox Restaurant
Washington, D.C.
Warm banana-caramel bread pudding with vanilla bean sorbet, crispy honey tuille, milk chocolate sauce; $12

The Old City Bar
Richmond, Virginia
Lobster bread pudding with diced mangos and mango Sauce; $9.50

Boar’s Head Grill & Tavern
Savannah, Georgia
Warm Chocolate Bread Pudding: chocolate custard tossed with buttery croissants and baked, minted Jack Daniels sauce; $5

Marine Restaurant
La Jolla, California
Country Meadow Rack of Lamb: Ras El Hanout, Leek Humboldt Fog bread pudding, rosebud jam, old vine grenache reduction; $39

Parish Café
Boston, Massachusetts
White Chocolate Bread Pudding: homemade brioche bread pudding made with white chocolate and our secret custard,served warm with a dollop of fresh whipped cream; $7

Commander’s Palace
New Orleans, Louisiana
Soufflé Creole bread pudding soufflé with warm whiskey cream; $8.50

Acadiania
Washington, D.C.
Warm raisin bread pudding with butterscotch sauce, Tahitian vanilla ice cream; $8

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