Best 5 Famous Daves Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors and textures of Famous Dave's Bread Pudding, a classic dessert with a unique twist. This rich and creamy bread pudding recipe incorporates cornbread, a Southern staple, for a delightful combination of sweet and savory flavors. The addition of raisins and pecans adds texture and depth, while the custard base provides a velvety smooth consistency. Perfect for special occasions or everyday indulgence, this Famous Dave's Bread Pudding is sure to be a hit.

The recipe also includes variations to cater to different preferences. For those who prefer a gluten-free option, a gluten-free cornbread recipe is provided. Additionally, a no-sugar-added variation is included for those seeking a healthier alternative. These variations ensure that everyone can enjoy this classic dessert, regardless of dietary restrictions.

Here are our top 5 tried and tested recipes!

COPYCAT FAMOUS DAVE'S™ BREAD PUDDING WITH PRALINE SAUCE



Copycat Famous Dave's™ Bread Pudding with Praline Sauce image

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

1 loaf cinnamon swirl bread
2/3 cup golden raisins
2/3 cup sugar
2 cups milk
1 cup heavy whipping cream
2 teaspoons vanilla extract
4 eggs, beaten
1/2 teaspoon cinnamon
1 cup unsalted butter (cubed)
3/4 cup chopped pecans
3 cups light brown sugar
3/4 cup heavy whipping cream
1/4 teaspoon cinnamon
1 1/4 cups sour cream
3/4 teaspoon vanilla extract
Vanilla ice cream
Whipped cream

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

FAMOUS DAVE'S BREAD PUDDING RECIPE - (3.8/5)



Famous Dave's Bread Pudding Recipe - (3.8/5) image

Provided by á-34223

Number Of Ingredients 18

Bread Pudding:
Butter to coat baking dish
1 loaf Pepperidge Farm cinnamon-swirl bread
2/3 cup golden raisins
1 1/2 cups sugar
3 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 teaspoon cinnamon
Praline Sauce:
2 cups unsalted butter, cubed, divided
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

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 EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

FAMOUS DAVE'S BREAD PUDDING



Famous Dave's Bread Pudding image

(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

1 loaf pepperidge farm cinnamon-swirl bread
2/3 cup golden raisin
1 1/2 cups sugar
3 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 teaspoon cinnamon
2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 cups light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

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

STEVE'S KILLER BREAD PUDDING



Steve's Killer Bread Pudding image

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup raisins
1/4 cup dark rum (recommended: Myers's)
1 1/2 loaves stale French or Italian bread, torn into pieces
3 cups milk
3 eggs, slightly beaten
1/2 cup butter, melted
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup heavy cream or 1 cup evaporated milk
1 cup sugar
3/4 cup brown sugar
2 tablespoons molasses
2 teaspoons lemon zest
1/2 teaspoon salt
1 1/2 cups sugar
5 ounces evaporated milk
4 tablespoons margarine
1 egg, beaten
2 egg yolks, beaten
3 tablespoons dark rum (recommended: Myers's)

Steps:

  • Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.
  • Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.
  • Preheat oven to 350 degrees F.
  • Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
  • While bread pudding is cooling, make Rum Sauce:
  • Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.

Tips:

- Use stale bread for a better texture. Fresh bread will make the pudding too dense. - Use a variety of breads for a more flavorful pudding. - Don't overmix the bread and egg mixture. Overmixing will make the pudding tough. - Bake the pudding in a water bath to prevent it from drying out. - Let the pudding cool completely before serving. This will help it to set and make it easier to slice. - Serve the pudding with your favorite toppings, such as whipped cream, ice cream, or fruit.

Conclusion:

Famous Dave's Bread Pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich and creamy custard filling and its crispy breadcrumb topping, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Famous Dave's Bread Pudding a try. You won't be disappointed!

Related Topics