I opted for the brandy, for the mere fact that it was labeled "French brandy." I figured 'New Orleans' was more closely related to France than any of my other booze options.
Though my intent was New Orleans bread pudding with bourbon sauce, I ended up making a Filipino bread pudding with chocolate chips topped with brandy sauce. I write 'Filipino bread pudding' because I used several mini pan de sal rolls instead of a French bread loaf. And, well, we know I didn't have any bourbon. Close enough. It was a hit; the boys, literally, licked their plates clean.
1/2 C butter
1 C organic granulated sugar
1 egg, lightly beaten
2 T brandy
In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in brandy to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.