The créme brûlée bread pudding ($7) at Killen’s Steakhouse (2804 Main, Pearland, 281-485-0844) is so good, patrons like to lick up every last drop of sauce. Ronnie Killen does a masterful job of combining buttery croissants with the creamy custard of the crème brûlée and finishing it with a crispy, caramel-like topping. But that’s not all he does. He also covers it with a raisin-and-fruit-studded brandy sauce that will make you glad you never swore off alcohol. We say it’s okay to slurp, just this once.
This article appears in Aug 16-22, 2007.