[Jamestown1630]

I made this for a Christmas party last year, and it turned out really good:

http://www.myrecipes.com/recipe/new-orleans-bread-pudding-with-bourbon-sauce

[Hardens Hollow]

Looks good - I think the sauce is the key. It would give my rather one-dimensional (texture-wise) bread pudding a 2nd note.

I just wish I could figure out how to have some texture within the bread structure - some pieces a bit harder than others, without having them be too hard. The soaking for 30min-4hrs seems to make mine all the same texture. I soaked the one I made for just 15 min - same result.

I guess that’s how it’s supposed to turn out!