Mr. Charbonnet’s obsession with bread pudding can be traced to his upbringing in New Orleans, where the ubiquitous smell of rising French baguettes permeated the air. Precocious and excitable with an innate appreciation for complex flavors, young Mr. Charbonnet would often run home down the streets of his neighborhood, his arms overflowing with Leidenheimer Baking Company baguettes. Together with his grandmother’s beloved cook, Miss Coritha, he’d feverishly un-sleeve and hand break the loaves down, letting them sit for at least two days. He’d then kneed the perfectly crisped bread into a sawdust-like consistency before gently pouring farm fresh milk into a bowl to be mixed. Free range eggs, local cane sugar, and Mexican vanilla would be folded with the finest white chocolate and freshest of berries or raisins. As the pudding set, a butter Bourbon sauce would be prepared in a double boiler.

Young Mr. Charbonnet’s was a laborious three-day process that demanded the utmost of patience and attention to detail. He was always rewarded with the smiles and gratitude of the friends and loved ones lucky enough to enjoy his creations.

Today, Mr. Charbonnet’s Designer Bread Pudding, made with the same New Orleans-baked Leidenheimer baguettes and freshest of ingredients, is yours for the enjoying. Pick up a batch (or two) at the local Saint Francisville, LA, Thursday Farmer’s Market or have them shipped overnight anywhere in the continental United States. You’ll see why people say it’s the best they’ve ever had.