• Cooking Time:
  • Servings:
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This recipe comes directly from Pete Benedict who is the general manager of Famous Dave's Restaurant in Pleasant Prairie, Wisconsin


  • Unsalted butter, room temperature
  • 1 loaf (1 1/2 pounds) cinnamon egg bread
  • 2/3 cup golden raisins
  • 1 1/2 cups sugar
  • 4 cups milk
  • 2 cups whipping cream
  • 1/4 cup vanilla extract
  • 8 Eggs, beaten
  • 1 teaspoon ground cinnamon
  • Whipped cream and ice cream
  • Plantation praline sauce:
  • 1 cup (2 sticks) unsalted butter (cube 1/2 cup) (divided)
  • 3/4 cup chopped pecans
  • 1 1/2 pounds light brown sugar (about 3 1/4 cups packed)
  • 3/4 cup whipping cream
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 Cups sour cream
  • 3/4 teaspoon vanilla extract


  • Coat bottom and sides of 13-by-9-inch baking pan heavily with the butter.
  • Tear bread into 1-inch pieces. Mix with raisins in bowl. Lay bread mixture evenly in prepared dish, turning crust side down, as this tends to burn easily.
  • In bowl, whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.
  • Preheat oven to 325 degrees.
  • Place baking dish in larger 4-inch deep baking pan. Add water to reach halfway up side of dish. Bake in preheated oven 1 hour.
  • Remove from water bath. Let stand 20 minutes.
  • Cut pudding into 9 portions and put into large dessert bowls. Add a scoop of ice cream next to the pudding, then spoon 3 to 4 ounces of warm praline sauce over the pudding and the ice cream. Top with whipped cream if desired. Makes 9 very large servings.
  • 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.
  • Add remaining 1/2 cup cubed butter and mix well. This will cool 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 and cook until mixture comes to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well.
  • Remove from heat. Makes 4 cups.
  • Servings at the restaurant are very large. For at home use, the pudding could be cut into 18 portions and the sauce could be halved

Categories: Dairy  Dessert  Eggs 
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