Say what you will about bread pudding (a lead-heavy gut bomb of an overplayed dessert), it's still crazy-popular for one very good reason: nobody gets tired of warm, sugary, bread-based goo. It's been around in one form or another for over 500 years, created in most cultures as a thrifty way to salvage old bread. Here in the States, it had a small revival in the 80's, thanks to Cajun cooking, then caught on in a big way in the 90's, becoming a tabula rasa for creative dessert chefs who added fruit, nuts, chocolate chips and anything else that struck their fancy.
When Chow Bella ran a 2011 story about favorite bread puddings in Metro Phoenix, some readers had a hissy fit that Fuego Bistro's horchata bread pudding had not been included. Now that tempers have cooled, the time seems right for an epic battle of the bread pudding -- Fuego Bistro versus Cornish Pasty Co.