Famous Dave’s Bread Pudding with Praline Sauce Recipe

Famous Dave’s Bread Pudding with Praline Sauce is really quite easy to make at home. You can make some for dinner tonight or really impress your guests at your next dinner party. Our Famous Dave's Recipe for their Bread Pudding with Praline Sauce tastes just like the real thing.






Famous Dave’s Bread Pudding with Praline Sauce Recipe


Ingredients
  • 1 loaf Cinnamon Swirl Bread
  • 2/3 cup Golden Raisins
  • 1 1/2 cups Sugar
  • 4 cups Milk
  • 2 cups Heavy Whipping Cream
  • 1/4 cup Vanilla Extract
  • 8 Eggs (beaten)
  • 1 teaspoon Cinnamon
  • Famous Dave's Praline Sauce (Recipe Below)
Directions
  1. Coat bottom and side of a 2" deep (very large) baking dish heavily with butter.
  2. Tear bread (including ends) into 1" pieces.
  3. Mix with raisins and spread it evenly in the prepared dish; be sure to turn as much of the crusts side down as they tend to burn easily
  4. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended.
  5. Pour over bread mixture.
  6. (You can skip this step if you like) Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325 F oven.
  7. Remove from water bath and let stand until completely cold.
  8. Spoon into dessert bowls, warm in the microwave and drizzle with warm Famous Dave's Praline Sauce (Recipe Below.)
  9. Top with whipped cream and add a scoop of ice cream.

Famous Dave's Praline Sauce Recipe

(This makes A LOT of sauce. You can cut it in half and it is plenty.)  

Ingredients
  • 2 cups unsalted Butter (cubed)
  • 1 1/2 cups chopped Pecans
  • 3 pounds Light Brown Sugar
  • 1 1/2 cups Heavy Whipping Cream
  • 1/2 teaspoon Cinnamon
  • 2 1/2 cups Sour Cream
  • 1 1/2 teaspoon Vanilla Extract
Directions
  1. Heat 1 cup butter in large saucepan until melted.
  2. Add pecans and mix well.
  3. Bring to a boil. Cook until pecans begin to change color. (Mixture will foam over, so use a large saucepan.)
  4. Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process.
  5. Remove from heat.
  6. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. (Do not beat after you add whipping cream, just mix.)
  7. Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil.
  8. Cook to 230 degrees on a candy thermometer.
  9. Stir in pecan mixture.
  10. Add sour cream and vanilla and mix well.
  11. Remove from heat.

If you like this recipe, you should sign-up for our FREE Restaurant Recipes Emails. We'll send you a Cool Starbucks Recipe Book just for trying us out. You'll love it.  



-------------------------------------

Real Cajun: Rustic Home Cooking from Donald Link's Louisiana

http://www.amazon.com/gp/product/0307395812/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0307395812&linkCode=as2&tag=ccr01-20&linkId=CKMAE4DGFHET2XFN
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. 

The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for.

It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country.

From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit.



-------------------------------------


Photo of Famous Dave's Bread Pudding with Praline Sauce is by chapstickaddict - http://blatantlywastingtime.blogspot.com/ - and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License.

No comments: