Bread Pudding appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Bread pudding · New Orleans
New Orleans bread pudding is custard-soaked French bread baked into a tall pillow with raisins and a soft top, then drowned in warm bourbon-butter sauce. Pure Creole-restaurant comfort.
Bread pudding entered Creole cooking via French and English colonial households; the New Orleans version codified in the 19th century around the city's plentiful day-old French bread (the Leidenheimer loaf in particular). Commander's Palace and Galatoire's both ran versions through the late 1800s; the bourbon-sauce form became standard mid-20th-century. Boucherie's chef Nathanial Zimet made the unusual Krispy Kreme bread pudding (built on glazed doughnuts) a city talking point in the 2000s; Atchafalaya's brunch service plates a classic French-bread version under bourbon sauce. The dish is as much a Sunday-supper home staple as a restaurant signature.
Where to eat in New Orleans:
- Boucherie
- Commander's Palace
- Atchafalaya