COPYCAT FAMOUS DAVE'S™ BREAD PUDDING WITH PRALINE SAUCE
Home-style bread pudding with warm praline sauce, just like the original! Serve with vanilla ice cream and whipped topping for an authentically delicious experience that'll be devoured before you know it.
Provided by TBSP Kitchens
Categories Dessert
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325º. Coat the bottom and sides of a 13x9 baking dish heavily with butter. Tear cinnamon bread into 1-inch pieces. Mix with raisins and spread evenly in the prepared baking dish, turning bread crust-side down to prevent burning.
- In a bowl, whisk together milk, heavy whipping cream, sugar, vanilla, eggs and cinnamon until blended. Pour over the bread mixture, soaking the bread thoroughly.
- Bake for 1 hour, or until the pudding has firmed.
- To make the praline sauce, heat ½ cup of butter in a large saucepan until melted. Use a large saucepan, as the mixture will foam. Add pecans to melted butter and mix well. Bring to a boil. Boil until the pecans begin to change color. Add the remaining butter and mix well, then remove from heat. In a second saucepan, combine the brown sugar, heavy whipping cream and cinnamon, and mix well. Cook over low heat until the mixture has blended, stirring constantly. Increase the heat, and continue stirring. Cook until the temperature reaches 230º (use a candy thermometer). Stir in the pecan mixture. Add the sour cream and vanilla, and mix well. Remove from heat.
- Serve bread pudding topped in warm praline sauce with a scoop of vanilla ice cream next to the pudding, and a dollop of whipped cream, if desired.
Nutrition Facts : ServingSize 1 Serving
PRALINE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
- In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
- Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
- In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
- Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
- Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.
BREAD PUDDING WITH PRALINE SAUCE
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
Provided by Leah Little
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
- Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
- Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
- Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 68.2 g, Cholesterol 102.8 mg, Fat 27.8 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 329.2 mg, Sugar 50.3 g
FAMOUS DAVE'S BREAD PUDDING RECIPE - (3.8/5)
Provided by á-34223
Number Of Ingredients 18
Steps:
- Bread Pudding: Preheat oven to 325°F. Coat bottom and sides of a 2" deep (large) baking dish heavily with butter. Tear bread into 1" pieces. Mix with raisins and spread evenly in prepared dish, turning crusts side down to prevent burning. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture. Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake 1 hour. Remove from water bath and let stand until cool. 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, if desired. 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°F on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
FAMOUS DAVE'S BREAD PUDDING
(UPDATED 3/31/20) In view of the baffling negative reviews here are some clarifications. PLEASE, READ THIS BEFORE YOU START. (Caveat: if you are counting calories/carbs or don't like sweets, this is NOT for you.) I have made this recipe at least once a year for the last 10 years; it always comes out perfect. On the matter of the CONSISTENCY OF THE BAKED PUDDING: I let it cool down completely after baking and it gets pretty solid; BUT remember: this is NOT a cake, but a pudding, it will NOT be "dry." (Use a very large baking dish, for this is a very big pudding.) Also, I skip the bain-marie step and maybe this changes the consistency? About the BREAD: I use what the recipe specifies, one loaf of Pepperidge Farm Cinnamon-Swirl bread. I don't remove the crusts and also use the ends. Link to the Pepperidge Farm web site: https://www.pepperidgefarm.com/product/cinnamon-swirl-bread/. On the PRALINE SAUCE: it is a SAUCE, so, it is somewhat runny! I hope this helps.
Provided by EURrosa1
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- 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. (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, SO I CUT IT IN HALF AND IT IS STILL PLENTY. Remember: this is a SAUCE, so it is somewhat "runny.") Heat 1 cup of butter in a large saucepan until melted. Add the 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 the 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 F on a candy thermometer. (This step is crucial, so find yourself a candy thermometer!) Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.
Nutrition Facts : Calories 1354.8, Fat 97.3, SaturatedFat 53.1, Cholesterol 400.7, Sodium 195.8, Carbohydrate 113.4, Fiber 2.2, Sugar 103.4, Protein 12.6
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