I was shocked out of my mind when I learned the origin of two of my all-time favorite comfort foods—rice pudding and bread pudding. Can you believe it, both were born out of, well—let’s just be straight up about it—poverty.
It was during the Great Depression that clever cooks who preferred to feed their families than let them starve, came up with the idea of making a special treat from the lowliest of ingredients—leftover rice and dry, stale bread. How clever.
But even more amazing to me, both have become respectable—even gourmet—food items. Take the White Chocolate Bread Pudding with Orange Cognac Sauce at Ruth’s Chris Steak House or Rice Pudding with Caramel Sauce at L’Ami Jean in Paris. Oh my, both are to die for. Certainly not offerings that comes from anything close to poverty but inspiration to make gourmet versions of both—at home!