9 Reviews of Bourbon Sauce for Bread Pudding and Bread Pudding Soufflé

From: Kiss*My*Tiara

On Jan 19, 2004

Wow! This was beyond good. I made a bread pudding and really wanted to dress it up so I gave this a try. It nearly made my comfort food elegant! We had vanilla ice cream on top of the bread pudding, then topped it with the sauce. Great recipe! Thanks!

From: Jennifer Ward

On Jun 7, 2004

My guests were amazed- and soo was I. Restaurant quality- great!!!

From: Ursie

On Nov 26, 2004

Fantastic....Can't wait to try it as a fresh fruit dip. It was wonderful on the Bread Pudding

From: Jill Jump

On Jan 25, 2005

Oh, so good!! I didn't have any bourbon so I used butterscotch schnapps instead. It was absolute bliss on bread pudding! Thanks for the recipe!

From: Mysterygirl

On Jan 16, 2004

This was excellent. I have to admit that I was skeptical because there wasn't any cream in it but it turned out great! And I subbed Splenda for the sugar. Thanks for posting!

From: Donna B

On Aug 19, 2007

Although this was a little bit of trouble, it's so wonderful that I can't stop thinking and talking about it. Any unused portion does separate rather quickly, so use it all - its delicious.

From: Chef #769374

On Apr 15, 2009

Yum, and I cheated making it so it was quik and easy too. Combined all ingredients in my mini blender, poured into microwavable 4 cup measuring cup and microwaved for 2 minutes stirring every 30 seconds. Came out 165° and delicious. I microwaved 30 more seconds and almost overflowed it so watch carefully cause if it starts to puff, it's over heated and cooking. I just poured it into the blender and blended it till smooth and it was thick and fabulous!

From: CIndytc

On Jan 14, 2008

I am giving this recipe 5 stars as it tasted wonderful...but oh what a pain to make...got it all the way up to 150 degrees and then it dropped to 120...had to start all over, but the taste was worth the hassle...

From: Kay Talley

On Feb 16, 2002