New Orleans Pecan Pie Bread Pudding

With a special gathering in tribute to the March birthdays in our group, the final day of winter was marked with a so-so dinner and a something-else! dessert. While the crew watched Waiting for Guffman, I put together bowls of fresh-baked New Orleans Pecan Pie Bread Pudding, topped with a golden sweet whiskey sauce. With cubes of a braided challah loaf, tons of sugar and eggs, and a time-saving pecan-pie-in-a-jar cheat step, it baked up gloriously impressive:

I first made that ridiculous dessert back in 2014, and it had not appeared on the Roediger House menu in almost exactly five years.

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"New Orleans Pecan Pie Bread Pudding," from King Arthur Flour. [Recipe no longer available on their website.]

"Whiskey Sauce," based on a recipe from Mimi's Cafe. [Recipe no longer available on their website.]

"Pecan Pie in a Jar" from The Great San Saba River Pecan Company.