Famous Dave’s Bread Pudding Recipe with Praline Sauce

Famous Dave’s-style bread pudding is a soft, custardy baked dessert made with cubes of bread, warm spices, and a buttery praline sauce. This home version uses day-old bread so it can absorb the egg-and-cream mixture without turning mushy, and it is served warm with toasted pecans for a rich, sweet finish.

Ingredients

10 cups (about 500 g) day-old French bread or sturdy white bread, cut into 1-inch (2.5 cm) cubes
2 tablespoons (28 g) unsalted butter, softened, for greasing the baking dish
4 large eggs (about 200 g without shells), at room temperature
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
¾ cup (150 g) granulated sugar
½ cup (110 g) packed light brown sugar
2 teaspoons (10 ml) vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon fine salt
½ cup (75 g) raisins, optional
½ cup (55 g) chopped pecans, plus 2 tablespoons (15 g) for topping

For the praline sauce

½ cup (113 g) unsalted butter
¾ cup (165 g) packed light brown sugar
½ cup (120 ml) heavy cream
⅛ teaspoon fine salt
½ cup (55 g) chopped pecans, preferably toasted
½ teaspoon vanilla extract

Instructions

Prepare the dish and bread. Heat the oven to 350°F (175°C). Butter a 9-by-13-inch (23-by-33 cm) baking dish. If the bread is fresh, spread its cubes on a sheet pan and bake for 8–10 minutes, just until dry on the surface; cool briefly. Day-old bread that feels dry and firm can go straight into the dish. Put the bread in the prepared dish and scatter over the raisins, if using, and ½ cup (55 g) chopped pecans.
Mix the custard. In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the milk, 1 cup (240 ml) cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is mostly dissolved. Pour the mixture evenly over the bread. Press the cubes down gently with a spatula so they make contact with the custard, but do not crush them.
Let the bread soak. Leave the dish at room temperature for 20 minutes. Halfway through, press down any pieces that remain dry on top. This pause gives the center pieces time to absorb custard and helps the pudding bake evenly; do not leave the egg mixture out for longer than needed.
Bake until set. Sprinkle the remaining 2 tablespoons (15 g) pecans over the top. Bake uncovered for 45–55 minutes, checking near the 45-minute mark. The edges should be golden and puffed, and the center should look set rather than slosh when the dish is gently nudged. Check the center with a food thermometer: because this is an egg dish, the USDA FSIS safe minimum internal temperature is 160°F (71°C). If the top browns before the middle reaches that temperature, loosely cover the dish with foil and continue baking.
Make the sauce while the pudding bakes. In a small saucepan, combine ½ cup (113 g) butter, ¾ cup (165 g) brown sugar, ½ cup (120 ml) cream, and ⅛ teaspoon salt. Warm over medium heat, stirring until the butter melts and the sugar dissolves. Bring the sauce to a gentle simmer and cook for 2–3 minutes, stirring often; avoid a hard boil, which can make it too thick as it cools. Remove from the heat, stir in the pecans and ½ teaspoon vanilla, and keep warm.
Rest and serve. Let the baked pudding stand for 10 minutes so the custard settles and the portions hold together. Spoon warm praline sauce over each serving, or pass it at the table. Serve extra sauce separately rather than pouring it all over the pan if you expect leftovers.

Tips

Choose bread that can hold its shape. French bread, brioche, challah, or a sturdy white loaf all work. Brioche and challah make a richer, softer pudding, while French bread gives the cubes more structure. Very thin sandwich bread can collapse, so use it only if you reduce the soaking time and handle the mixture gently.
Dry fresh bread before adding custard. If the cubes are moist, the finished center can turn heavy or gummy. A short low-heat bake dries the outside without browning the bread much. Do not use burnt or very stale pieces; they can give the dessert a bitter, tough texture.
Use temperature as well as appearance. A browned top does not prove that the center is done. Check the middle with a clean instant-read thermometer, avoiding the bottom of the pan. The finished pudding should reach 160°F (71°C), then rest for 10 minutes before serving.
Adjust the sauce rather than guessing. If it thickens while standing, warm it gently and whisk in a teaspoon or two of cream. If it seems thin, simmer it for another minute, remembering that it thickens as it cools. Toast pecans in a dry skillet over medium-low heat for a few minutes, stirring often, until fragrant.

Serving Suggestions

Serve the pudding warm, when its center is soft and the edges have a little more structure. A moderate spoonful of praline sauce gives each portion buttery sweetness and pecan crunch; offer more at the table for anyone who wants a richer dessert. Vanilla ice cream is a classic companion, while lightly sweetened whipped cream keeps the plate less heavy. A small pour of cold cream is another simple option.

For a dinner-party dessert, cut the pudding into squares after its 10-minute rest and plate each piece with sauce added just before serving. If you are serving a crowd, keep the pudding in its baking dish and let guests help themselves. The sauce can be served from a small warmed pitcher or saucepan. Add the sauce to individual portions rather than the whole dish if you want to preserve the pudding’s texture for later.

Variations

Raisin and spice: Keep the raisins in the recipe and add ¼ teaspoon ground ginger or allspice with the cinnamon. The extra spice is noticeable but should not overpower the vanilla and pecans. If your raisins are especially dry, soak them in warm water for 10 minutes, then drain and pat them dry before mixing them in; this small extra step is not included in the recipe timing.

Chocolate pecan: Replace the raisins with ½ cup (85 g) semisweet chocolate chips, or use half chocolate and half raisins. Chocolate makes the dessert sweeter and richer, so you can serve it with plain whipped cream instead of ice cream. Fold the chips through the bread rather than sprinkling them only on top, so they are distributed in each portion.

Different nuts or no nuts: Walnuts can replace pecans in the pudding and sauce in the same quantities; they have a slightly more earthy, less buttery flavor. For a nut-free version, leave them out and add ¼ cup (40 g) extra raisins or chocolate chips. Check packaged bread and other ingredients for cross-contact information if you are cooking for someone with a serious nut allergy.

Less-rich custard: Replace the cup of heavy cream in the pudding with 1 cup (240 ml) additional whole milk. The result is a little lighter and less silky, but it still sets well. Keep the separate cream in the praline sauce as written, because reducing that cream can make the sauce more prone to becoming grainy or overly thick.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of baking. Store the pudding, covered, in the refrigerator for 3–4 days. Keep the praline sauce in a separate airtight container so the bread does not absorb all of it; refrigerate the sauce as well. The cold sauce will firm up because of the butter, which is normal.

Reheat individual portions in the microwave in 20–30-second bursts, covered loosely, until steaming hot. For a larger portion, cover the baking dish with foil and warm it in a 325°F (165°C) oven until heated through. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Warm the sauce separately over low heat, stirring; add a splash of cream if needed to loosen it. You can freeze portions in a freezer-safe container for up to 2 months, though the custard may be a little softer after thawing. Defrost overnight in the refrigerator and reheat thoroughly.

Frequently Asked Questions

What kind of bread is best for bread pudding?
Use a loaf with enough structure to soak up custard without disintegrating. French bread is a dependable choice for a pudding with distinct cubes; brioche or challah makes a more tender, rich version. Day-old bread is convenient, but fresh bread dried briefly in the oven works too.

Can I assemble it ahead of time?
For the most reliable texture and food safety, bake it after the 20-minute soak rather than leaving the raw egg custard out. You can cube the bread and measure the dry ingredients ahead, then refrigerate the assembled pudding promptly if you need to prepare it in advance. Keep it chilled, and bake it within 24 hours; allow for a few extra minutes in the oven if it goes in cold, and verify the center reaches 160°F (71°C).

Why is my bread pudding soggy in the middle?
Common causes are bread that was too fresh or moist, too much liquid for the amount of bread, or an underbaked center. Dry the bread until its surfaces feel firm, measure the custard ingredients, and bake until the center reaches 160°F (71°C). A little softness is expected, but the center should not look liquid or release a pool of custard when served.

Can I make the praline sauce without pecans?
Yes. Leave out the pecans for a smooth brown-sugar cream sauce, or substitute chopped walnuts. The pecans add crunch and a toasted flavor, but they are not needed for the sauce to thicken. Stir the sauce frequently and keep it at a gentle simmer rather than boiling it hard.

Can bread pudding be served cold?
It can be eaten chilled, but the custard firms in the refrigerator and the flavors seem less warm and rounded. For the intended soft texture, reheat a portion gently and serve it warm with warmed sauce. If you prefer it cold, serve the sauce at room temperature or warm it separately rather than pouring hot sauce over the chilled pudding.

How do I know when it is done without drying it out?
Start checking around 45 minutes, since oven performance and bread moisture vary. The top should be golden, the edges set, and the center should not ripple like liquid. Use a food thermometer in the middle to confirm 160°F (71°C), then take it out and let it stand for 10 minutes; the rest helps the custard settle without requiring extra oven time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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