Bread Pudding

Bread Pudding
Famous Dave's Copycat Recipe

Unsalted butter, softened
1 (1.5 lb.) loaf cinnamon egg 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

Preheat the oven to 325 degrees.
Coat the bottom and side of a 2" deep baking dish heavily with butter. Tear the bread into 1" pieces.
Mix with the raisins in a bowl.Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily. Whisk the rest of the ingredients together in a bowl. Pour over the bread mixture. Place the baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish.
Bake for 1 hour. Remove from water bath. Let stand for 20 minutes. Spoon into dessert bowls, and serve while still warm.

Praline Sauce
Famous Dave's Copycat Recipe

Makes 8 cups

2 cups unsalted butter, cubed, divided use
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 tsp cinnamon
2 1/2 cups sour cream
1 1/2 tsp vanilla extract

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 (3 quarts or larger).

Add the remaining 1 cup of butter and mix will. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine the brown sugar, whipping cream and cinnamon in a large (4 quart) sauce pan and mix well. Cook over low heat until blended, stirring constantly. Increase heat. Using a candy thermometer, cook to exactly 230 degrees.

Immediately stir in pecan mixture. Then add sour cream and vanilla and mix well. Remove from heat.

Serve over Famous Dave's Bread Pudding, but save some for vanilla ice cream, French toast, pancakes, etc.