The best bourbon bread pudding recipes feature a rich custard, tender bread, and sweet bourbon sauce. For a version to pair with our New Orleans Bourbon Bread Pudding recipe, we only needed about a tablespoon of bourbon. It lent the sauce a New Orleans taste that was not overly boozy. We also enjoyed leftover sauce drizzled over ice cream (for adults only!).

• 1 1/2 teaspoons cornstarch
• 1/4 cup bourbon
• 3/4 cup heavy cream
• 2 tablespoons sugar
• pinch salt
• 2 teaspoons unsalted butter, cut into small pieces

Whisk cornstarch and 2 tablespoons bourbon in small bowl until well combined. Heat cream and sugar in small saucepan over medium heat until sugar dissolves. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes. Off heat, stir in salt, butter, and remaining 2 tablespoons bourbon. Drizzle warm sauce over cut bread pudding. (Sauce can be refrigerated in airtight container for up to 5 days; reheat on stovetop.)

Bourbon Sauce is traditionally drizzled over portions of bread pudding in New Orleans. It's potent stuff, so just a tablespoon per serving is enough. Leftover sauce is good over ice cream—for adults only.