Home Chef Heat and Eat Bread Pudding with Salted Caramel Sauce

Kroger and the person I love who gave this Home Chef Heat and Eat Bread Pudding ought to be ashamed! This stuff is SO DOGGONE good! I mean, I did not have high hopes but after I tasted it, heated in a conventional oven, it was love at first bite. It's made with brioche, which is an automatic win. It's $7 and I  would never share it with 5 friends. No raisins, creamy and scrumptious.

UPDATE: May 2023 - I never saw it again in stores...

Yellow Porch, Nashville

The Yellow Porch never disappoints. I am so glad I eschewed the sourdough bread on my sandwich for dessert. I was on a business lunch so I was reluctant to ask for the desserts of the day, and I would have been strong if the waiter hadn't said the magic words. I asked the flavor and he said vanilla. I wasn't deterred by the basic. When it arrived, my companion's exceptional nose caught a whiff of bananas. I noticed that the BP was grayish, which is a giveaway for bananas. I saw the nuts, so those that combo of flavor and crunch was a bonus. The sauce and homemade whipped cream were happy-making additions. I hadn't been to the Yellow Porch in years, so I was glad that its quality and ability to surprise have been consistent. Upon review of the menu online, it is considered to be Bananas Foster White Chocolate BP. I didn't taste any white chocolate.

And even better, there was a cute little note on each table imploring diners to wear masks when they were not seated, and each person on staff was compliant. And as people left, the tables AND chairs were sprayed and wiped down. This is another height in the roller coaster of COVID-19 so I was grateful.

Yellow Porch

Price: I was on the company tab, but it was $7

Raisins: No

Sauce:  Delicious caramel

Ice cream: No, but fresh whipped cream

Visited: January 2021

Lagniappe Bayou Kitchen, Goodlettsville, TN

This bread pudding deserves ten forks. Bread pudding is rarely appealing to see in a photo like this but I had to capture that moment after I tasted this decadence. This whole blog started because of New Orleans BP, and this here would make me start it all over again. Thankfully, this BP is about 15 minutes drive from home.

I ordered it for Easter dinner because I wanted a treat even though we are self-isolating because of COVID-19/Coronavirus. This spot is hard to find so if you make a left off the 65N exit to Long Hollow Pike, turn right by the gas station and go around to the parallel street. First you'll see a seafood spot and Lagniappe is around the corner. I've been thinking about this stuff nonstop and figuring out when I can order again in alignment with my rare visits out of the house. Go by and pick up an order or 3. You'll be glad you did. It has coconut and no raisins, and the sauce is divine.

$7
https://www.lagniappebayoukitchen.com/
(615) 766-8025
845 Springfield Hwy Goodlettsville, TN 37072

Bavarian Bierhaus, Opry Mills Mall, Nashville, TN

Pretzel Bread Pudding is amazing. Pretzel bread is amazing all by itself, so making it into bread pudding is a double threat, and that it was incredibly tasty  and chewy and raisin-less makes it a triple threat.

Price: $7, served with vanilla ice cream and a caramel-ly vanilla sauce.
http://www.bierhausnashville.com/menu/

Yeast Nashville

Don't worry, I've had bread pudding since last April, just a lot of other stuff as well has been happening. You know, life. Yeast Nashville does the HELL out of yeast products, but I'll stick to cream cheese kolaches and sausage/cheese kolaches at Yeast (both 4 fork worthy), and never get the bread pudding again. The white frosting gives it the sweetness that is absent in the custard. It's white, thick and non-melting, and really more appropriate for a cheap cinnamon roll. The bread is good and the texture was ok, but the lack of flavor even with the apples and berries plus weird icing made for real disappointment.

805 Woodland St #300, Nashville, TN 37206
(615) 678-4592

It's been so long...

I've made and passed on the recipe from the Desmond Hotel in Albany, NY, made with hot dog buns. It has been a big hit for everyone who made it. Just yesterday I had some amazingly moist red velvet cake with just enough chocolatey taste from Homa's Southern Cuisine at 1201 Dickerson Pike. The restaurant pays homage to New Orleans but no BP is on the menu.

I made the Desmond BP as a banana bread version and a praline version for our New Year's Eve Watchnight potluck after the service. It went well, the praline better than the banana bread. In fact, I froze it and reconstituted it with more milk, sugar and egg last month. That's the cool thing about making something messy with simple ingredients that doesn't need to look good. BP is additive.

I was talking to someone about how BP is supposed to be an inexpensive dessert, except when you pay $5-8 for one serving in a restaurant. This sage explained that eggs and milk were readily available on farms and in rural communities. They made bread which doesn't last as long as the stuff we buy at the store in the wrapper. I made bread every Sunday for about 6 weeks, and it truly only was good for about 1 week. I have not used it to make BP, and had to stop making the bread because I enjoyed it WAY too much. Anyway, the other ingredient is sugar, which was the only extra expense. The opposite conditions exist for this city gal; sugar is more available and affordable than eggs and milk and bread.

I'll add the newer entries when I find them.

I will say that I need to revisit the BP at Soulshine on Demonbreun. Soon.

Peanut Butter and Almond Bread Pudding with Chocolate Sauce, Bridgestone Arena, Nashville, TN

Seeing BP at a formal luncheon was unexpected, and the
combination was intriguing. I needed it to revive me and get my blood flowing because the Patron Platinum Club room was freezing... I mean seriously, after an hour + of listening the speaker, I had to go outside and warm up before I ate. Anyway, I dug out the first serving of this peanut butter and almond bread pudding and was skeptical because it was mushy inside. I blamed the peanut butter, but it was just not cooked through.

The peanut butter was a novel flavoring, but the slivered almonds added nothing at all - no taste or texture. I didn't bother with the chocolate sauce. I was sad. I have not used 2 forks before now, so take it as 1 fork for the crust and 1 fork for a creative flavor.