Savory Shrimp & Tasso Bread Pudding with Creole Aioli

When I was a young lass I had the privilege to live in New Orleans. Like most twenty-somethings, my budget did not allow many nights out at nice restaurants. The usual diet of ramen and beer was the staple. 

When friends called offering a couples dinner to take advantage of a gift certificate I grabbed my boyfriend and headed out. With bottles of wine being ordered and menus passed out, I read over the menu and it caught my eye. Savory Bread Pudding. At first, I was hesitant. Bread Pudding? Savory? It’s a dessert! Always has been. What was this madness? 

The more I thought about the more it made sense. New Orleans is famous for its bread pudding and its savory treats. I could trust one of the most well-known restaurants in the city to know what they were doing. After the first bite, I knew I had made the right choice. ( That’s right girls your mother does pick the best thing on the menu at least once a decade). 

We have all lost the boyfriends/husbands but kept the memories of friends and my first savory bread pudding through all these years. Years later that night popped up in my head and I just knew I needed to make it and share it. The combination of wine that night and getting older made recreating the exact dish an impossibility. So I grabbed my Evangeline Maid Bread and thought of some of our favorites ingredients and decided to make a version to represent Acadiana. Here is to hoping you whip it up yourself and sit around a table full of friends and laughter and enjoy it as much as I do.

*Paid Partnership With Evangeline Maid