In the out-for-breakfast battle of sweet v. savory, eggs of any sort tend to triumph over pancakes or french toast when I’m ordering. But on those days few and far between when God forbid I must eat alone, I have been known to consume a pastry or two. It’s no help that La Boulange‘s seductive assortment of sweet breads can be seen from the sidewalk when I’m innocently running my Sunday errands. So today for the first time I gave in to the bakery’s much-talked-about croissant bread pudding and I must say it was decadent and dreamy.
When I lived in New Orleans, I indulged in many a bread pudding, as it is a staple of Louisiana cuisine. There, it is served warm and gooey with a sweet sauce of some sort, usually whiskey or rum sauce. I’ve also never tried bread pudding made with stale croissants. So La Boulange’s cold, loaf-like variety was a first and a different breed altogether.
A croissant, made with mounds of butter, isn’t exactly wholesome to begin with. Then consider all of the sugar needed to make this custard-filled dessert and I’ve got a cardiac arrest comin’. But it was well worth the health risk, my friends. As for tomorrow: two hard-boiled eggs, no salt.
