In the late 1970s, a divine bread pudding moist, creamy and dense with cognac-soaked fruit from Boston's Dodin-Bouffant rekindled my interest in nursery desserts.
The National Cottonseed Products Association (NCPA) offers recipes such as "Chocolate Banana BreadPudding with Mascarpone Caramel Cream and Banana Beignets" to anyone who might be interested.
The standout is the formal Penrose Room, serving contemporary French cuisine with a Colorado game and produce twist, and sides like foie gras breadpudding.
The same goes for Amagansett Farmers Market, with its vat of freshly-made breadpudding (eaten for breakfast) and its outdoor seating area, which is also home to free-range chickens.
Viscous and a tad sweet, the drink skews a bit toward the desserty side like a liquid version of banana bread pudding but no one's going to scoff if you have one pre-dinner.