Bread Pudding with Southern Bourbon Sauce

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Used the bourbon sauce recipe, and used Emerill's "Classic New Orleans Bread Pudding" recipe. The sauce was delicious, although I added 3/4 cup Jim Bear Bourbon/Whiskey. And eyeballed some half-half near the end, after sugar was fully dissolved and bubbly.

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VERY SIMPLE AND GOOD. The trick is the stale french bread and Jamson Irish whiskey. I cut the suger to 3/4 cups in both the breadpudding and the sauce. I grind my sugar in the blender first- powdery, not grainy. I Added heavy cream to the sauce - about 1/4 cup.

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I LOVE this recipie. Allthough I subed the French bread for homemade (in a bread machaine rasin bread. It comes out perfect every time!
I make this for the whole family, and never have left overs!

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No doubt this is the best bread pudding I have ever made and I have been around a long time. I was wanting something easy, quick, stuff I would have in my cabinets to use. And gals again, this is the best ever recipe I have ever used. So hands down this is a blue ribbon winner.

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I used this recipe for the base of my own bread pudding. However the first time I cooked it I followed the recipe to the letter. The reviews were spectacular. Ultra fine sugar is the key to the sauce.

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This has become one of my favorite desserts to make. I usually add my own little variation to it though. For those who think the Bourbon sauce is too gritty, may I suggest using baker's sugar, its ideal for any sort of sauce.

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I cut back on the sugar in the sauce and used brown sugar instead of white granulated - no grit and nice flavor. I would cut back on the bourbon just a little bit next time. I also used a water bath because I like a custardy texture. This is one of the best bread puddings I've had!

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OMG, this is sinfully good. Definitely holiday fare. I added a few tablespoons of heavy cream to the butter/sugar mix and stirred for 20 minutes before adding to eggs.

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I made this dessert for an impromptu dinner party. I didn't have French bread, so I just toasted some white bread, buttered it, cubed it and forged ahead. It was absolutely wonderful - rave reviews all around! My sauce wasn't gritty as I cooked it a bit longer until the sugar was thoroughly dissolved. This recipe is so easy, most of the ingredients are on hand and everyone loved it. All around winner!

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This recipe has gotten me rave reviews!