Famous Dave's Bread Pudding

Recipe by MrsER




  • Coat bottom and side of a 2" deep (very large) baking dish heavily with butter.
  • Tear bread (including ends) into 1" pieces. 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.
  • Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.
  • (I skip this step) 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.
  • Remove from water bath and let stand until completely cold. (I like to put it into the refrigerator, but keep in mind that this is a pudding, so it will not be "dry" like a cake.).
  • 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: (This is A LOT of sauce; I cut it in half and it is plenty. If you follow the instructions correctly, it will not come out "runny.") 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. (Do not beat after you add whipping cream, just mix.) Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.