Bread Pudding with Pecan Praline Sauce

It really is that good. 

This was my husband's Father's Day treat.  He's a lucky beast.

This dessert is now in our top 1% of all-time faves.  We originally got hooked on bread pudding at our favorite BBQ joint, Famous Dave's.  I'm sure you've heard of them.  I did NOT think that "bread pudding" sounded very appetizing until I tried it…and then couldn't imagine my life without it!!!  

My  husband and I agree--if we could pick ONE DESSERT favorite ever, we would pick this one.  {crazy, I know…being that I'm a worshiper of chocolate…}

From then on, I've been on the hunt for a good bread pudding recipe that is perfect, you know, for those occasions when I desperately need unhealthy amounts of carbs and can't get to Famous Dave's.

original recipe found at Deals to Meals

For the bread, I used my BFF Kadie's No-Fail French Bread.  I always have some on hand.  Otherwise, any loaf of French bread or white bread like Texas toast will work.

**ALSO** this recipe is even better the 2nd day, so you could make this a day ahead and reheat and serve.

1 loaf French Bread, cut into 1" cubes (about 1 ½ lbs.)
⅔ c. golden raisins (I don't add the raisins…but most people like them.)
1 ½ c. sugar
4 c. milk
1 c. heavy cream
⅛ c. vanilla
⅛ c. rum
(little secret:  I keep a bottle of half vanilla/half rum to use for occasions like this.  Vanilla and rum are basically the same thing, complementing each other.)
8 eggs, beaten
1 tsp. ground cinnamon
Whipped cream for garnish (not in photo)
French Vanilla Bean ice cream.  (not optional - a MUST)

Preheat oven to 325 degrees.  Coat bottom and sides of 13 x 9" baking pan heavily with butter.  Mix bread & raisins together, spread evenly in the pan.  Make sure crusts are turned over so they don't brown too quickly.  In a large mixing bowl, whisk sugar, milk, cream, vanilla, rum, eggs, and cinnamon until well blended.  Pour evenly over bread mixture.  Press down & make sure all of the bread is soaked.  Lay a piece of foil over the top of the mixture, pressing down.  Bake for about 1 hour, possibly longer,  until knife inserted in the middle comes out clean.  Remove foil for the last15-20 minutes so the top can brown up a little.  Allow to cool for a little bit.

Serve with warm Pecan Praline Sauce, a scoop of ice cream, and whipped cream. (not pictured)

PRALINE SAUCE:  (makes about 4 cups)
1 c. butter, cut into pieces
¾ c. chopped nuts
3 ¼ c. brown sugar
¾ c. heavy cream
½ t. cinnamon
1 ¼ c. sour cream (and don't get the light stuff…you're going all-out here)
1 t. vanilla

In a large saucepan, heat ½ c. of the butter until melted.  Add pecans and mix well.  Bring to a boil and cook for a couple of minutes, until pecans begin to brown slightly and become fragrant.  Remove from heat and add remaining ½ c. butter and mix well.  Add brown sugar, heavy cream, and cinnamon to the pan; mix well.  Cook over medium-high heat until blended, stirring constantly.  When mixture starts to boil vigorously, turn the heat down a little and boil rapidly for 2 minutes - keep stirring.  Remove from heat and add sour cream and vanilla.
**{Seriously…the sour cream MAKES this sauce!!}**

Enjoy yourself a little piece of heaven!!  ahhhhhh….

Bye for now!


Kadie said...

Is it wrong that I moaned out loud and then licked the screen?! Because WOW! I would gladly put on 5 extra pounds just have some of this!! Trying this ASAP!

Abby said...

haaaha! It's not wrong at all!! And totally worth the extra 5 lbs. (but let's be honest…it'll be more like 10 lbs.)