Doing excellent bread a mile above sea level is tough; it takes some funny chemistry to make the stuff come out just right. But the bakers at Udi's have the knack, and not just for making bread. Their real contribution was figuring out what to do with the leftovers -- and that's turn it into the best bread pudding we've ever had. Soft, pillowy, honey-sweet but not overwhelmingly so, this single dessert is probably packed with more butter, cream and eggs than any sane person should eat in a week. And yet we'd eat it every night if we could. The cubed bread is soaked in heavy cream, baked until the top goes stiff and golden, then set on a cloud of wonderful creme anglaise. It's so good it should come with a warning label, posted right on the menu alongside this award.