In theory and in practice, bread pudding is what you do with leftover bread—it’s poor folks’ food. But not this bread pudding.

The dauntingly rich and absolutely delicious dessert is the specialty of pastry chef Melissa Bailey, who with her husband, executive chef Benjamin Bailey, heads up the kitchen at Houston’s arty new Redwood Grill (4611 Montrose). The recipe starts with butter-and-cinnamon-brushed croissants baked in a sybaritic vanilla custard and it finishes with a head drizzle of bourbon sauce. Even foes of bread pudding like this version. “My dad never eats sweets,” says Bailey, “but when I fix this, he always has a big slice.”

Try this recipe for Cinnamon Croissant Bread Pudding from the Redwood Grill, Houston.