In Happy Endings, we travel the part of the globe that says "Dallas" in search of great desserts and great places to eat them.
Lately, so many new restaurants and bars have popped up around town that it's hard to keep up. Many of these places seem to have similar, generic, forgettable, industrial-sounding names like Barter, Bowen House, Craft & Growler, CBD Provisions, AF+B and, in the Bishop Arts District, Stock & Barrel. I can't keep 'em straight for the life of me.
Fortunately for that last one, they've got quite a few dishes that will leave an impression lasting enough that you won't soon forget the name of their kitchen of origin. One such dish is the toffee croissant bread pudding. It's bread pudding, made from a croissant and then draped in salted English toffee, and it's topped with butter-caramel ice cream, because why not? Lastly, the dessert is more than quite attractive, coupling a beautiful image to its stab-your-dining-partner-for-the-last-bite taste.
I've been thinking about this dessert since I had it last week. Its only fault is that it isn't a bit larger. Perhaps don't even attempt to share. Friends might turn into enemies by the time the dessert is finished. Just a pro tip from me to you.
Can't make it out to Stock & Barrel for dinner? I hear the kitchen spins that same toffee-laced croissant-laden goodness into a French toast for their Saturday brunch. Run, don't walk.
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