Shreveport, LA – Becca’s Steak & Seafood
I’ve dedicated my life to finding the best bread pudding in the U.S. I know, I should have a loftier goal like doing something about poverty or building a time machine out of the old dishwasher on my front porch. This bread pudding this is simple and fun. If I did not fear flying, ships, oceans and other things that inhibit out-of-country travel for me, I would expand that to the best bread pudding in the world. The U.S. is a find place to start for the foreseeable future.
On a return trip from Dallas, I met with Lone Star State on-location producer, Sara Stone (not a soap opera name) in Shreveport at Becca’s Steak & Seafood. The restaurant is tucked away in a shopping center. It has a cozy, quaint feel to it that I liked. I saw bread pudding on the menu. The waitress said it was good. It seemed like the perfect choice for lunch.
It was good bread pudding. The rum sauce however was great. I was certain it was custard-based and made with eggs. As so often happens, I was wrong.
The sauce was a simple blend of evaporated milk, sugar and rum. The waitress explained she just made it. So, it was fresh as well. You cannot beat fresh. I didn’t ask for the exact recipe. I’m sure you can figure the right amount of these three simple ingredients.
If you need a quick, simple sauce, just heat this blend of evaporated milk, sugar and rum will make most deserts a little better. It’s a perfect opportunity to try Louisiana’s first distilled rum, Bayou Rum. I plan to try this great sauce on my 3-2-1 cake this weekend.
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