Famous Dave's Bread Pudding

By ctozzi

Ingredients

• 1 loaf pepperidge farm cinnamon-swirl bread
• 2/3 cup golden raisin
• 1 1/2 cups sugar
• 3 cups milk
• 2 cups heavy whipping cream
• 1/4 cup vanilla extract
• 8 eggs, beaten
• 1 teaspoon cinnamon
• PRALINE SAUCE
• 2 cups unsalted butter, cubed
• 1 1/2 cups chopped pecans
• 3 lbs light brown sugar
• 1 1/2 cups heavy whipping cream
• 1/2 teaspoon cinnamon
• 2 1/2 cups sour cream
• 1 1/2 teaspoons vanilla extract

Details

Adapted from tablespoon.com

Preparation

Step 1

Coat bottom and side of a 2" deep (large) baking dish heavily with butter.

Tear bread into 1" pieces. Mix with raisins and spread it evenly in the prepared dish; be sure to turn crusts side down as they tend to burn easily.

Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.

Place baking dish in a 4" deep baking pan. (I skipped this step, because I had no pan big enough to accomodate the dish!) Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325 F oven.

Remove from water bath and let stand until cold. Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream.


PRALINE SAUCE: Heat 1 cup butter in large saucepan until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. (Mixture will foam over, so use a large saucepan.) Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat. (This is A LOT of sauce; I cut it in half and it is plenty.).