Famous Dave's Bread Pudding

Much to Brendon's chagrin, I have proved to not be a very good cook...but there is one recipe I have that is so amazing even I can't mess it up. I want to share it with all of you, because a recipe this good needs to be shared. And made...often!

Famous Dave's Bread Pudding
*Unsalted butter, softened
*1 (1 1/2 pound) 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 tsp. cinnamon

Preheat the oven to 325 degrees. Coat the bottom and sides of a 2-inch deep 9"x13" baking dish heavily with butter. Tear the bread into 1-inch 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 sugar, milk, whipping cream, vanilla, eggs and cinnamon in a bowl until blended. Pour gently over the bread mixture, making sure every piece is wet. Place the baking dish inside a larger, 4-inch deep roaster pan. Add water to the roaster pan to reach halfway up the side of the baking dish. Bake for 1 hour. Remove baking dish from water bath immediately. Let stand for 20 minutes. Serve while still warm. Spoon into dessert bowls. Drizzle each serving with warm Ol' Southern Plantation Praline Sauce. Top with whipped cream and add a scoop of vanilla if desired.

Yield: 9 HUGE servings

Ol' Southern Plantation Praline Sauce
(pour this generously on top of bread pudding when serving)
*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 qts or larger). 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 the brown sugar, whipping cream and cinnamon in a large (4 qt.) 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.

Yield: 8 cups.