LOVED THIS! I was decadent and made this "8 serving" dessert into 6 larger ramekins. In my water bath, the puddings needed only 40 minutes of baking, versus the 50 minutes in the recipe. As previously stated by other reviews, the sauce is a stunner, and so so easy. This is now my heirloom bread pudding recipe.
I've been making this ever since this issue came out. It is the best bread pudding ever, and the sauce is to die for! There are never any leftovers...darn it!
This recipe is amazing! I make it about once every two months as a treat for me and my family! I leave out the bourbon and raisins however as i think it is fine without them. This is seriously one of the best things I've ever made!
Best bread pudding EVER! I have made this many times and always get rave reviews. A definite fat and calorie splurge, but worth it. Easy, foolproof, and pretty too -- I make in the individual ramekins, which I unmold and put on plates in a pool of the sauce. Guests practically lick the plates clean.
This recipe is from Jamie Shannon, a truly great chef,who passed away at way too young an age. He was chef at Commander's Palace, where he continued that restaurant's tradition of excellent and creative dining. This recipe is easy to make and delicious. Every time I serve it, someone asks for the recipe. I'm happy to share Jamie's legacy with others.