Chronicle of the bread puddings I've tasted in different cities. It includes recommendations. Breadpuddinglovers, unite!
This is random photos of BPs that I forgot to notate. I'm going to give myself credit for the one of the right, a kale savory BP, which might be this recipe, with butternut squash and mushrooms. I have no clue why I would have made it. The one of the bottom right is one I had in St. Louis, based on the date, but I can't remember from where. Basically, this is a pointless post. Some may be repeats, and yes, I know the top photo is terrible, but I feel moved to post any that I take. I should feel moved to take photography classes! Happy New Year.
This will be a mixed review, starts low and ends high. I know this picture on the left looks like fried chicken with a piece of white bread but it's bread pudding. It was supposed to be chocolate, a debut at the Celebration of Culture, and it was a disaster. I had to tell the truck manager and learned was that there are two BP construction techniques: 1) laying slices of bread and putting seasonings in the middle, and 2) tearing pieces of bread and mixing the seasonings (my preference). Both are soaked. Well, this one wasn't soaked enough because when I put my fork in, I 
turned over a piece of white bread. Gross! I decided against getting my money back because the other dessert was so good I asked for another instead. The dumpling in the banana leaf was a tastebud happiness consolation prize.
Today's BP version was a BP with salted caramel sauce. It was just right in its approach and all the flavors were fully integrated, with some herb on top that gave it nice interest. Again, maybe it's my palate, but I didn't taste saltiness in the sauce though I thoroughly enjoyed it.
