Ingredients
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1 loaf pepperidge farm cinnamon-swirl bread
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2/3 cup golden raisin
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1 1/2 cups sugar
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3 cups milk
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2 cups heavy whipping cream
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1/4 cup vanilla extract
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8 eggs, beaten
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1 teaspoon cinnamon
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2 cups unsalted butter, cubed
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1 1/2 cups chopped pecans
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3 cups light brown sugar
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1 1/2 cups heavy whipping cream
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1/2 teaspoon cinnamon
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2 1/2 cups sour cream
Instructions
- 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. (I like to put it into the refrigerator, but 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; I cut it in half and it is plenty. If you follow the instructions correctly, it will not come out "runny.") 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. (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 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.