Chronicle of the bread puddings I've tasted in different cities. It includes recommendations. Breadpuddinglovers, unite!
To debut the new version of the ratings, the forks, I review the Butternut-Chard-Cheddar Bread Pudding that I made. I found this relatively low fat (but high effort) recipe on A Veggie Venture. It was well worth the effort, though I wish I had a sous chef to peel and chop the squash and wash and cut the chard. The butternut, cheddar and sage melded wonderfully and the chard added a feel of rightness. I used Great Harvest's Rosemary/Olive Oil bread as a base. The custard was simple to prepare and I only needed a little more milk (I used 1% instead of whole), admonished by the instructions to make sure each piece of bread was moistened. I will likely upgrade myself to four forks when I let the mixings soak together for a while longer before baking. It was good!
I ate this so fast I didn't take a photo. I did not savor it, but it was wonderful. Maybe next time. I don't even know what flavor it was, it seemed almost like the cooks threw whatever they had in there. I saw chocolate, tasted something like a lemon pudding, and had some dried fruit (not raisins). 
This stuff is scrumptious! Marche makes a different bread pudding flavor each day, I think. This one was almond currant. Thank you, chef! I don't know how Marche missed my list thus far, but I'm so glad I happened by. The texture was perfect, and the sauce was a lovely vanilla with a hint of something that made it similar in flavor to a custard.
