Bread pudding didn’t originate in New Orleans. Or even in America. It goes back centuries to thrifty home cooks in Britain who tried to transform a heap of stale bread into a treat to feed the family. Now considered a distinctly Southern dessert in the U.S., creative Creole chefs in New Orleans have made bread pudding their own over time. The traditional custardy version, often made from French bread or brioche, is served warm, sometimes punctuated with pecans or raisins, and doused with a rum or whiskey-forward sauce. Here are some of the best versions in town, ranging from traditional to more outside the box, but all deeply satisfying.
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