Bread Pudding is one of those desserts known by a myriad of cultures around the world—Creole cuisine not excluded. Considered to be of plebeian origins it is now featured on the tables of the most upscale restaurants. The history is traced back to the 11th Century as a way to use stale bread. Years back while exhibiting paintings at the Louisiana State Ducks Unlimited Convention, one of the vendors I got to know over the weekend was Desiree Guillory, an entrepreneur from Lafayette, Louisiana—the creator of Blue Magnolia. She proudly offered the passersby a taste of bread pudding. I traded a …continue reading