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Bread pudding can be diner-plain or artisan-fancy, depending on what bread is used (Wonder, brioche, baguette, biscuits) and how it is sauced. The most distinctive regional variation is Creole bread pudding, which is typically presented under a blanket of creamy bourbon sauce. In Connecticut, where Dottie’s Diner is known for excellent donuts, you will find bread pudding made not with bread, but with cinnamon donuts. Rather than turning custardy the way ordinary bread tends to do, these substantial sinkers maintain their donutitude, poising the pudding on the verge of cake. It comes as a quivery cream-and-tan cube swirled with veins of cinnamon sugar and topped with crème anglaise and berries.