My hubby LOVES Famous Dave’s — in fact, he gets several gift cards a year for it, just from my Mother. While I can pass on a lot of BBQ items, I am happy to accompany him there as we all share their bread pudding with “Plantation Praline Sauce”.
Here is the thing, it is a custard…so you want to do it in a water bath. This keeps it moist and very tender. A water bath is simply putting the pan into a larger pan and adding water.
Butter (as needed)
½ cup Golden Raisins
½ loaf French Bread
1 ½ cup sugar, granulated
1 tsp. cinnamon, ground
8 eggs, beaten
4 cups 2% milk
2 cups heavy whipping cream
¼ cup vanilla extract
Plantation Praline Sauce:
- 1 cup unsalted butter (cube 1/2 cup)
- 3/4 cup chopped pecans
- 3 1/4 cups packed light brown sugar
- 1 1/2 cups heavy whipping cream
- 2 1/2 cups sour cream
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
Heavily butter 13”X9” pan with softened butter, Sprinkle ½ cup golden raisins on bottom of each pan. Remove crusts from bread slices and break into 1”-2” chunks NOTE: DO NOT USE KNIFE TO REMOVE CRUSTS.
Evenly distribute crusts from loaf on top of raisins, Sprinkle ½ of the golden raisins on top of bread crusts, Tear bread middles into 1”-2” chunks and evenly distribute on top of crusts.
Separately blend sugar and cinnamon together in a large mixing bowl with a wire whip. Crack eggs into bowl with cinnamon sugar; whisk eggs to blend. Add milk, cream, and vanilla to egg mixture and blend with wire whip. Pour custard mixture into pan of bread; use all liquid. Press any visible crusts or raisins down into custard.
Spray sheet of foil with pan spray and loosely cover bread pudding with foil; spray side in. Place covered bread pudding in 4” roasting pan and add water to reach halfway up side of the baking dish and place in 325 degree oven. Bake covered for one hour; remove foil and bake another 20-30 minutes. Remove bread pudding from oven and cool on wire rack for 60 minutes. Serve warm with praline sauce and whipped cream and/or ice cream
Plantation Praline Sauce:
**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)
Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan. Add the remaining 1 cup of 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 separate 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. It is very important to follow the directions very carefully. It is absolutely essential to use a candy thermometer. Trust me, it is SO worth the end result!
Note: the servings at the restaurant feed THREE of us…you could easily make this recipe serve 20+ people instead of 9 jumbo-restaurant sized portions.