03/02/2026
Originally known as “poor man’s pudding,” it was invented in England by frugal cooks in the 11th century. Keen to avoid wastage during a time of great scarcity, cooks would soak bread in water with whatever sugar & spices they had. In the 13th century, eggs, milk, & butter were added to make a custard, & it became known as “bread pudding.” (By the way, if you’re wondering why it’s called a pudding, it’s because this dish has a cereal base—bread—& bakes up soft & spongy.)
The culture of bread pudding was later brought to America & given a rebirth because of the extreme food scarcity experienced by English settlers there. Today, bread pudding is especially popular in Louisiana thanks to the additional French cultural influence of making decadent confectionery goods. It’s difficult to find a Cajun restaurant in New Orleans that doesn’t serve a version of it!
Ours is equipped with raisins & topped with vanilla ice cream, almond flakes, & caramel.
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