Known as the “poor man’s pudding”, Bread Pudding’s  origins can be traced as far back as ancient Rome and Egypt where budget conscious cooked looked for ways to put leftover bread to good use rather than letting it go to waste. Today, Bread Pudding is often made using raisins, or pecans and topped with a sweet Rum or Bourbon sauce. It has gained a reputation for being a true comfort food and is often a featured dessert item in many of New Orleans most famous restaurants.