100 Favorite Dishes, No. 33: Bread Pudding at Sissy's
It's got a bit of a jiggle.
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
It is the bread pudding to trump all bread puddings, and a pudding that's worth a trip on its own. I wrote about Sissy's bread pudding earlier this year to kick off our Happy Endings column, and I've yet to find one that comes even close.
Just as the brownie must balance between cake-y and fudge-y textures, bread pudding must balance between bread-y and custard-y textures. Too moist and it's like eating milk-soaked toast that's been under the heat lamp; too dry and it eats like a stale loaf of Wonder bread.
The recipe calls for challah, that festive, decadent Jewish bread with a dense but springy crumb, and it soaks up every last bit of the eggs and cream used to comprise the custard. When cooked to the perfect doneness the result is a firm, jiggly texture, with plenty of moisture, but in no way soppy and that's just how it's served up here. If you're lucky like I've been you'll get a slice from the edge for extra burnt and chewy textures.
Like most bread puddings, this dessert is rich and heavy, and you'd do well to bring along a friend for back-up. Or, of course, you could just make an evening out of bread pudding alone. Who needs appetizers and entrées when you have access to a plate like this to yourself?
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