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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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