For the last 2 months I’ve been taking a drawing class at Georgia Tech, and last night was the final session.  As a treat we all went to the High Museum to look at the Dali exhibit (which is fantastic by the way; if you live in or near Atlanta, you need to go see it before it closes in January), then to its trendy adjoining restaurant “Table 1280” where we drew unsuspecting diners on pieces of specially made paper.  Nice, right?

I’d already had dinner, but given it was a special occasion (and someone had already bought a bottle of wine!) I thought I’d try a fancy dessert.  There was a nice safe Chocolate Cream Tart option, but since I’m on a roll with flavors out of my dessert-comfort-zone the last few days, I thought I’d break the rules again: I selected the Chocolate Bread Pudding.

Maybe that doesn’t sound very adventurous to you, but it is when you think bread pudding looks gross.

I don’t really have any factual reasons for my aversion to bread pudding; the basis for my dislike basically boils down to “it looks and sounds totally gross.”  I mean, c’mon…”bread pudding”?  I had a vision in my head of soggy cold bread mushing around in my mouth and have never really found a reason to get past it.  But in a place as trendy as this restaurant, I figured they’d get it right if that was at all possible.  Here’s what they brought me:

Not Gross Bread Pudding

As evidenced by the picture, it was actually pretty damn good.  I’m glad I remembered to take a snap before I ate any more.

I was pleasantly surprised by its texture and flavor, though it’s difficult to describe.  It’s sturdy like bread, but gives when you push your spoon into it; it was bread-y and creamy all at the same time with a mellow sweetness.  Very palatable!

All that to say, don’t be afraid of desserts that seem gross!  Give them a try anyway!  Especially if it’s Chocolate Bread Pudding.

Mary Gezo

Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.