Deep Fried Bread Pudding Poor Boy @ Ye Olde College Inn
This sounds both silly and unappetizing, but suspend judgment until you taste it. The reason this won overall at the Po-Boy Festival's annual competition is clear. The effect of frying gives the pudding a crispy, thin crust all around--not a property we often observe in the dessert. It reminds me of my mother's unique method of making pain perdu. She fried it in a half-inch of oil, to mind-altering effect.
