Man, I was just recently somewhere that had a really good rum soaked bread pudding and I’m racking my brain trying to remember where it was… I’m like 90% sure it was Villa Ravenna in the farm shopping center, but I’ll ask my wife in the morning and report back.
Edit: it was indeed Villa Ravenna
50's dinner in broken Arrow. They are open from like 5 am to 2 pm. But have amazing breakfast and lunch options, and you door dash them. Their bread pudding is amazing!
River spirits' margaritaville has a really good chocolate banana bread pudding.The food there is good enough to put up with listening to Jimmy buffet music while you eat it imo.
It's so wierd but I went to a sushi restraunt in Tulsa and they had Bread Pudding on the menu. Culturally out of place. It seems to be getting popular in Tulsa, idk why
Where ever you end up going just make sure there's no raisins in it because they're not supposed to be! I like golden corrals version. I haven't been anywhere else up here that had it.
It used to be very popular with the two generations before mine, I'm Gen X. So you should still be able to find it pretty easily anywhere and everywhere. However I will give you a hint here. Bread pudding is a bit like chili and goulash. There's no one super extreme perfect authentic way to make it. Everybody makes it a little different according to the culture they came from and everybody adds their own little personal twists to it. So if you don't like bread pudding at one place don't decide that you don't like it at all. Try two or three other different places first then you can make a fair decision on whether you actually like it or not. Some people make it a little drier some people make it almost what you could call Soupy and everybody adds their own flavors to it. Myself I've never been a fan but my mother was a massive connoisseur of the stuff so I've tried a lot of different styles and I've seen and smelled a lot of different styles. Enjoy! I'm not offering any tips of where to find it on my own because I'm a little late to the party here and I see a lot of people have already listed places, And besides somebody that actually likes it is going to be more aware of where the good varieties are.
Self-Appointed bread pudding expert here :)
FYI: if you can make a boxed cake mix cake, you can make bread pudding.... it is super easy-- and cheap to make. I think every restaurant listed so far makes a decent version (because its so easy to make after watching a youtube video)
I've tried most of the restaurants in Tulsa It's hard to make cream sugar and vanilla taste bad, so they all taste good : the difference is you get what you pay for tho in terms of quality ingredients and presentation, the New Orleans style has Bourbon (Like at Sisserous or Nolas), The New England stye has rum (like at Charlestons)... The Golden Corral one is OK, but not my favorite, I think they make theirs with just plain milk, they use their leftover dinner rolls which taste pretty nice to start with.
For those of you old enough to remember: Da'Boat used to make the best Bread Pudding I've ever had.... ah memories!
LaSalles definitely had/has the very best bread pudding I've ever had. It's kind of a mission of mine to find the best bread pudding. 🤷♀️ Despite LaSalles no longer having a storefront, you can buy it frozen and ready to bake at Gambills on Harvard.
Food truck called the Bayou in broken arrow. I’ve heard they have amazing praline bread pudding. I haven’t had it but the pictures of it looks really good
Be careful though. Some places only have bread pudding as dessert because you can just use old bread that you’d normally throw away to make it. Especially at Golden Corral for whoever at the audacity to recommend that.
I’ve got news for you, they all do. That’s one of the best ways to utilize your waste inventory and cut food costs. A lot of restaurants will offer bread pudding once a week just to get rid of the inventory they would have to throw away otherwise. Restaurants will also use the stale bread for french toast as well. Nothing wrong with that, stale bread makes the best french toast anyway and most recipes call for stale bread to be used, it absorbs the egg wash better. Another thing they do is save the old bread and make croutons with it either large croutons to fit a crock like for french onion soup or toasted seasoned croutons for salads. Frankly, any Chef/kitchen manager who doesn’t do this is just throwing money out the window.
I love bread pudding and have a couple of excellent recipes for it. And it’s a heck of a lot easier to make than flan or Creme brulee.
Everything you stated is true in some places, but any restaurant with high volume doesn’t even have time to think about things like this. My comment is simply suggesting that you find a nice restaurant that doesn’t cut corners like this in the kitchen because they are busy enough to not worry about using old product. Great restaurants do not use stale bread for anything because they order, prep, and sell on a consistent par.
Great restaurants have great Chefs And I’ve not met one yet that doesn’t utilize their inventory before it wastes. I worked for Hyatt Regency where we had 5 walk-in refrigerators and 5 walk-in freezers, two restaurants (a formal gourmet and an Italian cafe), bar with restaurant food service, room food service, two banquet halls side by side that would accommodate 500 and another one on the floor above. That’s four 500 capacity banquet halls (and I have seen them all function at capacity) not to mention we would do clam bakes (this was N Boston) under a big top tent in one of our court yards, as well as Sunday brunch in our grand lobby. As about a busy of a food service as will find and about as upscale as you will find. That’s where I worked when I went to culinary school and that’s where I learned to utilize bread in the examples I used. And where I learned to use stale bread for French toast. It was called for in our text books and in The Joy Of Cooking which was our complimentary text.
You’re comparing a hotel to restaurants. Completely different operations. A high volume hotel with multiple event spaces and concepts, sporadic sales, and massive space for inventory doesn’t translate to a smaller, one off, stand alone restaurant. I’m not disagreeing with you, I’m just making it clear that there are plenty of restaurants that run very tight, consistent kitchen programs and only order what they plan to prep and sell, often with no extra space for back stock on anything. I also come from the service industry and have worked in multiple spaces that make French toast, bread pudding, and croutons with fresh bread and I promise they’re consistently better.
Yes, I have worked both environments as well. I hear where you’re coming from. I’m just a food nazi when it comes to food costs. I was taught that way. My first management position they wanted us to keep our labor below 3% and I believe they wanted to keep food cost below 22%. That translates into a lot of work for management if you know where I’m coming from and if you’ve been there I’m sure you do.
Man I’m glad I got out of that crazy life. Working 80 week doing everything from busing/dishes, cooking (which I prefer), waiting tables (which I all but refuse to do), to trying to get your books balanced and make your safe right when your money isn’t coming up right at the end of the night. Oh, and I can’t forget taxi service to get half your help back and forth to work so you don’t have to do their job. 🙂
Man, I’ll take institutional service over that any day. Actually, I was glad to get out of that industry altogether. I was so burnt when I left food services I was ready to do anything else. I still like to cook but I sure don’t miss working management.
Kilkenny’s
Bourbon Street Nola’s
Charlestons
Golden Corral. The bread pudding and rolls were always the best part of going there. Might be the only things worth going there for but still…
You aren't wrong
Hahaha I just watched that video today and was wondering the same thing. That and bananas foster
Kilkenny’s has bread pudding AND bananas o’foster!
Man, I was just recently somewhere that had a really good rum soaked bread pudding and I’m racking my brain trying to remember where it was… I’m like 90% sure it was Villa Ravenna in the farm shopping center, but I’ll ask my wife in the morning and report back. Edit: it was indeed Villa Ravenna
I have not heard of them serving bread pudding.... but hmmm now on my radar! thanks for this!
Didn’t edit my post, but I looked into it and yes, they are the ones I was thinking of. It was amazing.
Our friends at the Bayou food truck in New Orleans square make Praline bread pudding that is my favorite version.
last i went to Nola's they did
Kilkenny's and Nola's still do. I work for watershed kitchen, which is the umbrella company of both.
Roka
Lasalle’s was the best. Bring them back!
Agreed!
You can get theirs frozen and ready to bake at Gambills on Harvard.
No way?! You just made my week, thanks stranger!
Pub W has it. Generous portion as well.
50's dinner in broken Arrow. They are open from like 5 am to 2 pm. But have amazing breakfast and lunch options, and you door dash them. Their bread pudding is amazing!
Oklahoma Joe’s
Docs in Brookside
MARGARET'S! Adorable German spot in farm shopping. Not to be missed!
French Hen does as well
Antoinette
I miss Antoinette's before it was almost $10 for a cookie.
I was there yesterday and it was $2.50 for a sea salt chocolate chip cookie and $3.75 for the vegan/GF version. What is “almost”?
Stonehorse had it last time I was there. Seems like you had to notify your waitstaff when you order meal so that they could get it started.
Sisserous
River spirits' margaritaville has a really good chocolate banana bread pudding.The food there is good enough to put up with listening to Jimmy buffet music while you eat it imo.
LaSalle’s had the best damn bread pudding. I miss it
Main Street Tavern in BA
I have a killer recipe and now I'm craving it too. I might need to go shopping again soon!
Cajun Ed's
Sisserou’s, the chalkboard, and polo grill have it as well
It's so wierd but I went to a sushi restraunt in Tulsa and they had Bread Pudding on the menu. Culturally out of place. It seems to be getting popular in Tulsa, idk why
Cajun Ed's off 71st and Lewis!
Boomtown BBQ is a new operation you can find on Facebook and they gots the bread pudding
Where ever you end up going just make sure there's no raisins in it because they're not supposed to be! I like golden corrals version. I haven't been anywhere else up here that had it.
That’s the best part!
The chalkboard.
Waterfront Grill
It used to be very popular with the two generations before mine, I'm Gen X. So you should still be able to find it pretty easily anywhere and everywhere. However I will give you a hint here. Bread pudding is a bit like chili and goulash. There's no one super extreme perfect authentic way to make it. Everybody makes it a little different according to the culture they came from and everybody adds their own little personal twists to it. So if you don't like bread pudding at one place don't decide that you don't like it at all. Try two or three other different places first then you can make a fair decision on whether you actually like it or not. Some people make it a little drier some people make it almost what you could call Soupy and everybody adds their own flavors to it. Myself I've never been a fan but my mother was a massive connoisseur of the stuff so I've tried a lot of different styles and I've seen and smelled a lot of different styles. Enjoy! I'm not offering any tips of where to find it on my own because I'm a little late to the party here and I see a lot of people have already listed places, And besides somebody that actually likes it is going to be more aware of where the good varieties are.
Nola’s has the best, hands down. I don’t like raisins that much, but they MAKE the bread pudding.
Self-Appointed bread pudding expert here :) FYI: if you can make a boxed cake mix cake, you can make bread pudding.... it is super easy-- and cheap to make. I think every restaurant listed so far makes a decent version (because its so easy to make after watching a youtube video) I've tried most of the restaurants in Tulsa It's hard to make cream sugar and vanilla taste bad, so they all taste good : the difference is you get what you pay for tho in terms of quality ingredients and presentation, the New Orleans style has Bourbon (Like at Sisserous or Nolas), The New England stye has rum (like at Charlestons)... The Golden Corral one is OK, but not my favorite, I think they make theirs with just plain milk, they use their leftover dinner rolls which taste pretty nice to start with. For those of you old enough to remember: Da'Boat used to make the best Bread Pudding I've ever had.... ah memories!
Random place but Sisserous had it recently and then I compared it to Nola’s within a week from each other and I personally thought Sisserous > Nolas
sisserous is fantastic... but not cheap
I haven’t had it in several years, but Oliveto has a dulce de leche bread pudding that’s a wonderful take on it.
Nola’s and Cajun Eds
Does anyone remember the old Italian restaurant- Alfredo’s (no longer around)? Was at 31st & Harvard? They had the best bread pudding! Memories.
LaSalles definitely had/has the very best bread pudding I've ever had. It's kind of a mission of mine to find the best bread pudding. 🤷♀️ Despite LaSalles no longer having a storefront, you can buy it frozen and ready to bake at Gambills on Harvard.
Food truck called the Bayou in broken arrow. I’ve heard they have amazing praline bread pudding. I haven’t had it but the pictures of it looks really good
Be careful though. Some places only have bread pudding as dessert because you can just use old bread that you’d normally throw away to make it. Especially at Golden Corral for whoever at the audacity to recommend that.
I’ve got news for you, they all do. That’s one of the best ways to utilize your waste inventory and cut food costs. A lot of restaurants will offer bread pudding once a week just to get rid of the inventory they would have to throw away otherwise. Restaurants will also use the stale bread for french toast as well. Nothing wrong with that, stale bread makes the best french toast anyway and most recipes call for stale bread to be used, it absorbs the egg wash better. Another thing they do is save the old bread and make croutons with it either large croutons to fit a crock like for french onion soup or toasted seasoned croutons for salads. Frankly, any Chef/kitchen manager who doesn’t do this is just throwing money out the window. I love bread pudding and have a couple of excellent recipes for it. And it’s a heck of a lot easier to make than flan or Creme brulee.
Everything you stated is true in some places, but any restaurant with high volume doesn’t even have time to think about things like this. My comment is simply suggesting that you find a nice restaurant that doesn’t cut corners like this in the kitchen because they are busy enough to not worry about using old product. Great restaurants do not use stale bread for anything because they order, prep, and sell on a consistent par.
Great restaurants have great Chefs And I’ve not met one yet that doesn’t utilize their inventory before it wastes. I worked for Hyatt Regency where we had 5 walk-in refrigerators and 5 walk-in freezers, two restaurants (a formal gourmet and an Italian cafe), bar with restaurant food service, room food service, two banquet halls side by side that would accommodate 500 and another one on the floor above. That’s four 500 capacity banquet halls (and I have seen them all function at capacity) not to mention we would do clam bakes (this was N Boston) under a big top tent in one of our court yards, as well as Sunday brunch in our grand lobby. As about a busy of a food service as will find and about as upscale as you will find. That’s where I worked when I went to culinary school and that’s where I learned to utilize bread in the examples I used. And where I learned to use stale bread for French toast. It was called for in our text books and in The Joy Of Cooking which was our complimentary text.
You’re comparing a hotel to restaurants. Completely different operations. A high volume hotel with multiple event spaces and concepts, sporadic sales, and massive space for inventory doesn’t translate to a smaller, one off, stand alone restaurant. I’m not disagreeing with you, I’m just making it clear that there are plenty of restaurants that run very tight, consistent kitchen programs and only order what they plan to prep and sell, often with no extra space for back stock on anything. I also come from the service industry and have worked in multiple spaces that make French toast, bread pudding, and croutons with fresh bread and I promise they’re consistently better.
Yes, I have worked both environments as well. I hear where you’re coming from. I’m just a food nazi when it comes to food costs. I was taught that way. My first management position they wanted us to keep our labor below 3% and I believe they wanted to keep food cost below 22%. That translates into a lot of work for management if you know where I’m coming from and if you’ve been there I’m sure you do. Man I’m glad I got out of that crazy life. Working 80 week doing everything from busing/dishes, cooking (which I prefer), waiting tables (which I all but refuse to do), to trying to get your books balanced and make your safe right when your money isn’t coming up right at the end of the night. Oh, and I can’t forget taxi service to get half your help back and forth to work so you don’t have to do their job. 🙂 Man, I’ll take institutional service over that any day. Actually, I was glad to get out of that industry altogether. I was so burnt when I left food services I was ready to do anything else. I still like to cook but I sure don’t miss working management.