Old-school meets new at Mat & Naddie's, a neighborhood spot steps from the Mississippi River. A dozen years ago chef/owner Stephen Schwarz and then-chef Clint Whittemore invented Paneed White Chocolate & Almond Bread Pudding, wedding tradition and novelty. Local cooks had long served chicken or veal that was breaded and fried—"paneed," in Louisiana parlance—but Mat & Naddie's paneed bread pudding was a first, and likely remains one-of-a-kind. Discs of white chocolate bread pudding, chock-full of toasted almonds and perfumed with vanilla and nutmeg, are dipped in flour, egg wash, and panko, then pan-fried until crisp and golden. The bread pudding is dressed with butter-rich rum sauce, bruleed bananas, and chunks of white chocolate, and finished with a scattering of toasted almonds for crunch. It's a dish worth heading to the levee for.