PF

...restaurants use in their pudding? I found this recipe for bread pudding online: http://www.epicurious.com/recipes/food/views/BREAD-PUDDING-SOUFFLE-WITH-WHISKEY-SAUCE-104643

The bread pudding itself was excellent, but the bourbon sauce was horrible. I used Jim Beam Kentucky Bourbon, but I might as well have just used a cup of yeast dissolved in water. It tasted nasty, nothing like the whiskey sauce I am used to in restaurants. The restaurants I am referring to are in New Orleans, LA, and they are known to use generous amounts of alcohol (presumably whiskey) in their sauces. What kind should I use on my next attempt this memorial day weekend? Should I boil the alcohol down some before adding it into the sauce?

I would cut back on the bourbon. Have you tried the bourbon straight? If it does not taste good straight it won't in the sauce. I do not like a lot of the bourbon sauces because they can be too strong.
I would also cook the bourbon a bit with the sauce to cook out some of the alcohol.
But check the flavor of the bourbon by itself make sure that tastes ok.
The recipe sounds great.