Happy belated Mardi Gras, everyone! I was planning to make New Orleans-themed foods for Fat Tuesday this year — gumbo, jambalaya, king cake, beignets, etc. — but work this week has been all kinds of hectic, and I was too tired to cook anything but leftovers in the microwave. Now that Mardi Gras is over, and St. Patty’s Day is around the corner, I was sort of thinking that this recipe could kind of represent both occasions, since bread pudding and whiskey are traditional Irish foods, and Emeril Lagasse tells me this pudding is “New Orleans-style,” whatever that means. Bread pudding is one of those wonderful, mysterious foods that I didn’t discover until fairly recently. I’d seen it on menus and in display cases...
