The proof is in the pudding

Baton Rouge epicureans can wax lyrical about that most beloved of southern desserts: bread pudding. But try to describe it to the uninitiated and you might get confused looks and perhaps even a horrified “ew” or two. After all, what is so decadent about day-old bread marinated in liquor? But true southerners know that bread pudding is no fruitcake: One bite of these wildly different local variations will convert even the most hardcore pudding skeptic. Juban’s: The Juban’s Creole bread pudding is legendary in these parts, having won a one-off category of our Best Of 225 competition back in ’07. Drenched in Meyer’s rum and chock full of raisins and cinnamon, the whole thing is topped off by a rich Grand Marnier sauce. $5 Galatoire’s: Galatoire’s banana bread pudding is a light, airy version of a normally thick and rich dish. Although custardy, with delightful praline liquor and strong vanilla flavor, the sliced bananas mired in the buttery sauce add just the right amount of uniqueness. $6 Mansurs: Mansurs on the Boulevard mixes tart blueberries into their sweet raisin bread, offering equal amounts of tangy bite and sumptuous sweetness. Topped with a tasty butter rum sauce, you’ll be licking the spoon and looking for more when you’re done. $6.25 Roberto’s: Roberto’s River Road Restaurant is a staple of the area, and their pared-down rum-and-raisins version is the choice of the pudding purist. Rich and melt-in-your-mouth soft, served with a warm rum sauce, it’s a simple delight that sacrifices none of the flavor. $4.95 Nino’s: Relative newcomer Nino’s Italian Restaurant serves up a tart treat, using sourdough bread as the base. Combining this with fresh apples and berries makes for a dessert that’s both sweet and sour but combines the best of both worlds. $7