Famous Daves Bread Pudding with Plantation Praline SauceFrom kalola 7 years ago
- unsalted butter, room temperature shopping list
- 1 loaf (1 1/2 pounds) cinnamon egg bread shopping list
- 2/3 cup golden raisins shopping list
- 1 1/2 cups sugar shopping list
- 4 cups milk shopping list
- 2 cups whipping cream shopping list
- 1/4 cup vanilla extract shopping list
- 8 eggs, beaten shopping list
- 1 teaspoon ground cinnamon shopping list
- whipped cream and ice cream shopping list
- Plantation praline sauce: shopping list
- 1 cup (2 sticks) unsalted butter (cube 1/2 cup) (divided) shopping list
- 3/4 cup chopped pecans shopping list
- 1 1/2 pounds light brown sugar (about 3 1/4 cups packed) shopping list
- 3/4 cup whipping cream shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1 1/4 Cups sour cream shopping list
- 3/4 teaspoon vanilla extract shopping list
How to make it
- Coat bottom and sides of 13-by-9-inch baking pan heavily with the butter.
- Tear bread into 1-inch pieces. Mix with raisins in bowl. Lay bread mixture evenly in prepared dish, turning crust side down, as this tends to burn easily.
- In bowl, whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.
- Preheat oven to 325 degrees.
- Place baking dish in larger 4-inch deep baking pan. Add water to reach halfway up side of dish. Bake in preheated oven 1 hour.
- Remove from water bath. Let stand 20 minutes.
- Cut pudding into 9 portions and put into large dessert bowls.
- Add a scoop of ice cream next to the pudding, then spoon 3 to 4 ounces of warm praline sauce over the pudding and the ice cream.
- Top with whipped cream if desired. Makes 9 very large servings.
- To make this sauce, it is very important to follow the directions carefully and to use a candy thermometer.
- In large saucepan, heat 1/2 cup of the butter until melted.
- Add pecans and mix well. Bring to a boil.
- Cook until pecans begin to change color. Mixture will foam up.
- Add remaining 1/2 cup cubed butter and mix well.
- This will cool 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 and cook until mixture comes to 230 degrees on a candy thermometer.
- Stir in pecan mixture.
- Add sour cream and vanilla and mix well.
- Remove from heat.
- Makes 4 cups.
- Servings at the restaurant are very large. For at home use, the pudding could be cut into 18 portions and the sauce could be halved
The Cookkalola Valrico, FL
The Rating4 people
Bread pudding is one of my serious weaknesses.And this sounds seriously goooooood! And I want a restaurant portion!greekgirrrl in Huntington Village loved it
Very nice!cuzpat in Sikeston loved it
Thanks for the great post! 5UP
Diannediannehocut in Little Rock loved it