Classic New Orleans Bread Pudding with a Bourbon Sauce

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This is amazing, I've made it several times and everyone loves it and always want more. The only change I have made to the recipe was to use Challah bread. You can't go wrong with either bread.

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I've made several different Bread Pudding dishes. This is one of the easiest and best I've tried. It's going into the favorites!

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Easy and to die for! Fabulous dessert!

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I have made this recipe several times, and it is delicious every time!!!

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OMG! I love this recipe and always get compliments! I only make it around the holiday season, but I always look forward to it (about 3 years now. I couldn't find the bourbon sauce but I have been using Barbara Garett's Southern Bourban Sauce..really yummy! You won't be disappointed!

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Let my bread soak in the custard the entire night. Transported all remiaing ingredients added together while at school. While cooking all teachers couldn't resist the delicious cooking smells emitting from the kitchen. Fabulous reviews from all!

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The bread pudding is really good. One of the best I've made or tasted. However, the bourbon sauce was way very overpowering. I used 3/4C bourbon (Woodford Reserve like the recipe call for and it's way too strong. Start with the 1/4C for thickening and then increase to your liking. Udder dan dat, it wuz really good. =D

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I LOVE this recipe and I've made it several times but where is the receipe for the bourbon sauce? I've been serving it with the spiced cream only.

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First of all, "Confectioner's Sugar". I live in Alabama. Call it Powdered Sugar and I know exactly what to get. "Granulated sugar" call it REGULAR SUGAR.
I follow the recipe exactly. Problem is, I don't know where to buy old French bread. Wal-mart only sells fresh, and it goes quick. I waited until the next day before I made it.
Crud - I am out of Bourbon. Ok, so I don't follow the recipe exactly, I had Brandy on hand. I made it just like the recipe said. Leave it out for 2 hours stirring every 30 minutes or so until time to bake. Soon as it goes in the oven, I am starting on the Spiced Cream sauce.
I take the bread pudding slice in my bowl, pour a little cream over the pudding, it doesn't taste like anything special. Then I remembered, Powdered Sugar. I sprinkle some over the pudding, and BAM this is the taste I remember from over 10 years ago. 4 of us ordered 1 bread pudding and it was gone in 60 seconds - the chef was so impressed by the speed of our devouring he gave us a second one for free.
I wondered - why does the recipe call for me to make so much spiced cream? Then I remembered 1 key ingredient. I thought it was swimming in melted ice cream. Pour it over the bread pudding so it looks like a soup. Otherwise it's cake with a little frosting and sugar.

This was a GREAT dessert.

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My boyfriend took me to New Orleans last weekend to celebrate our anniversary, and while we were there, we had the most amazing bread pudding at Red Fish Grille on Bourbon St. The consistency was smooth and creamy, like flan, with some raisins thrown in, and there was a slightly crisp sauce/glaze I think was mostly brown sugar on top. I came home determined to learn how to make bread pudding like theirs. This was the recipe I chose for my first attempt.

While this bread pudding is very different from the bread pudding I had at Red Fish, it's definitely wonderful. It's kind of like really amazing cinnamon-raisin french toast.

Anyway, I will continue on my quest to find a recipe similar to the one at Red Fish, but I will keep this one in mind for the next time I need a dish for Sunday brunch. If anyone has any suggestions on other recipes to try, let me know! Thanks!

**Suzanne in Talladega, you're rightfully confused by the recipe. The Food Network People somehow left of the recipe for the Bourbon Sauce. You can find the complete recipe on Emeril's website: http://www.emerils.com/recipe/4491/Classic-New-Orleans-Bread-Pudding-with-a-Bourbon-Sauce. Hope this helps!**