In the midst of Mardi Gras, self-indulgence becomes a virtue, and what carb-loaded, butter-laden, sugar-crusted Crescent City dessert better thumbs its nose at caution than bread pudding? The origin of this classic Creole dessert is generally credited to frugal cooks who did not want to waste stale bread, hence the connection with and subsequent flourishing of the dessert in New Orleans and the need to deliciously utilize all those staled poor-boy loaves. In a brilliant jump of culinary improvisation, old bread, combined with sweeteners and fats such as eggs and butter, is elevated to the status of a soufflé-like treat, one that begs many variations and adaptations.
