Famous Dave’s Bread Pudding (Copycat Recipe)
This copycat bread pudding aims for the rich, soft center and warmly spiced flavor associated with Famous Dave’s dessert, without claiming to reproduce its private formula. Use sturdy, stale bread, a well-mixed egg custard, and a 350°F oven. Let the bread soak, then check the center with a thermometer so it is safely baked and still tender.
If you have ever cut into bread pudding that looks golden but is still wet in the middle, you know the hardest part is getting the texture right. This version keeps the process simple: a short ingredient list, one baking dish, and a clear doneness check.
I treat the restaurant dessert as inspiration, not a verified formula. Its exact ingredients and method are not publicly confirmed, so this is a home-style copycat built around the familiar combination of bread, sweet custard, cinnamon, and optional raisins. The recipe serves about eight and is easy to adjust to your dish.
Dish Selection and Bread Preparation
Choose bread that can hold its shape as custard soaks in. A nonreactive baking dish, such as oven-safe glass, glazed ceramic, or stainless steel, helps keep the egg-and-dairy mixture in a suitable container. Dish size and depth affect baking time, so use the temperature test as your final guide.
Ingredients for the bread pudding
- 12 ounces (about 340 grams) stale brioche, challah, or sturdy white bread
- 4 large eggs
- 2 cups (480 milliliters) whole milk
- ½ cup (120 milliliters) heavy cream
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ½ cup raisins, optional
- 1 tablespoon butter, for the dish
Stale bread is drier than fresh bread, so it can take in more custard before baking. If your loaf is fresh, cut it into cubes and leave them out for several hours, or dry them in a low oven until they feel firm but are not deeply browned. Brioche and challah make a rich pudding; sturdy white bread gives a milder result.
Cut the bread into pieces about 1 inch across. Similar-size pieces soak and bake at a more even rate. Use a baking dish that the maker rates for at least 350°F (177°C). Do not use unlined aluminum or copper for prolonged contact with egg-and-dairy custard. Those metals can react with acidic foods, and a nonreactive dish is the straightforward choice here.
| Bread choice | Texture and flavor | Best use |
|---|---|---|
| Brioche | Rich, soft, and buttery | A more dessert-like pudding |
| Challah | Tender with a mild egg flavor | A soft center that holds together |
| Sturdy white bread | Neutral and easy to find | A simple, less rich version |
| Very fresh bread | Softer and more likely to turn mushy | Dry it first, then use |
Next step: Butter the dish and spread the bread evenly. Avoid packing it tightly; custard needs space to reach the pieces.
Custard Mixing, Soaking, and Baking
Custard is the mixture of eggs and dairy that binds the bread and sets as it bakes. Whisking the eggs thoroughly before adding the other ingredients helps distribute them through the liquid. A 20- to 30-minute rest gives the bread time to absorb the custard before it goes into the oven.
Heat the oven to 350°F (177°C) and let it fully preheat. In a large bowl, whisk the eggs until the yolks and whites blend. Add the milk, cream, sugar, vanilla, cinnamon, and salt; whisk until the sugar is mostly dissolved. Pour the custard over the bread in the prepared dish. Press the top pieces gently so they get wet, without crushing them.
Let the pudding stand for 20 to 30 minutes. Very dry or dense bread may need more time. If the surface pieces still feel dry, press them into the liquid once more. Fold in the raisins before baking, or scatter them between the bread pieces so they do not all sit on top.
Bake for about 40 to 50 minutes. The center should look barely set, not liquid, but appearance alone cannot confirm that the egg custard is fully cooked. Insert a clean probe thermometer into the center, away from the dish base. The center should reach 160°F (71°C). If it is below that, keep baking and check again after a few minutes.
A deep dish, cold ingredients, or a crowded oven can extend the bake. If the top browns too quickly, lay foil loosely over it; do not press the foil onto the pudding. Let the dish rest for 10 to 15 minutes before serving. The center will settle as it rests.
| What you notice | What to do |
|---|---|
| Top is brown, but center is below 160°F | Cover loosely with foil and continue baking; check the center again |
| Bread still looks dry before baking | Press it gently into the custard and let it rest longer |
| Center is soft but reads 160°F | Remove it from the oven and rest 10 to 15 minutes |
| Top browns faster than the center cooks | Shield the top loosely with foil |
Key point: Use the thermometer reading, not a browned top or a set-looking surface, to confirm doneness.
Safe Cooling and Dish Care
Egg-and-dairy desserts need prompt refrigeration after serving. Cooling means bringing leftovers down from serving temperature and storing them cold, rather than leaving the dish on the counter for an extended time. Put leftovers away within two hours, using shallow containers so they can cool more readily.
Transfer leftover pudding to shallow, covered containers and refrigerate at 40°F (4°C) or colder. Avoid leaving it out longer than two hours. If the room is hotter than 90°F (32°C), refrigerate it within one hour. Reheat only the amount you plan to eat, and warm it until hot throughout.
Let the baking dish cool before washing it. Do not set a hot glass or ceramic dish on a cold, wet, or stone surface, and do not pour cold liquid into it. Sudden temperature changes can cause thermal shock and breakage. Follow the dish maker’s care instructions, and use warm water, nonabrasive detergent, and a non-scratch sponge.
Skip metal scouring pads, abrasive powders, and knives for scraping stuck custard. They can scratch or damage a glazed surface. For stubborn residue, soak the cooled dish in warm, soapy water before wiping it clean.
Next step: Refrigerate leftovers promptly, and let the baking dish cool in a safe spot before cleaning.
Serving, Sauce, and Dining Presentation
Serve the pudding warm after its short rest, when the custard has set but the center is still tender. A sauce adds extra sweetness and richness, but it should go on after baking. Adding sauce does not cook an underdone custard, so verify the pudding first.
For an easy vanilla cream sauce, warm ½ cup heavy cream with 2 tablespoons brown sugar in a small saucepan over low heat. Stir until the sugar dissolves, then take the pan off the heat and stir in ½ teaspoon vanilla. Do not boil it; the goal is a pourable sauce, not a thick caramel. Spoon a little over each serving, with extra at the table.
For a less rich finish, serve the pudding plain or with a small spoonful of whipped cream. Raisins are optional, and you can leave them out for a smoother texture. For the closest general barbecue-restaurant dessert feel, serve the pudding warm and offer the sauce separately so each person can choose how much to add.
Serving tip: A warm slice with sauce is the richer option; a plain portion lets the cinnamon and custard stand out.
Troubleshooting This Copycat Bread Pudding
Small changes in bread, dish depth, and starting temperature can affect the result. Use the center temperature to guide baking, and adjust the process rather than relying on the clock alone. These checks help with the most common texture problems.
Why is the center still wet?
A browned top can hide undercooked custard, especially in a deep dish. Check the middle with a clean thermometer. If it has not reached 160°F (71°C), return the pudding to the oven and check again after a few minutes. Loosely cover the top if it is already dark.
Why is my bread pudding dry?
Dryness can come from bread that did not absorb enough custard or from baking longer than needed. Press exposed bread into the liquid before baking, let it soak for at least 20 minutes, and begin checking near the lower end of the time range. A thermometer helps prevent unnecessary extra baking.
Can I use fresh bread?
Yes, but dry it first so it can take in the custard. Cut it into roughly 1-inch pieces and leave it out for several hours, or dry it in a low oven. The aim is firm bread, not deeply toasted cubes.
Key takeaway: Bread condition and dish depth change the timing, but the center temperature remains the clearest doneness check.
Frequently Asked Questions
These quick answers cover common questions about making, checking, serving, and storing this restaurant-inspired dessert. For the best texture, follow the stated soak and temperature checks, and use a baking dish rated for the oven temperature.
Is this the restaurant’s exact bread pudding recipe?
No. The restaurant’s proprietary formula is not publicly verified. This is a copycat-style recipe designed to deliver a rich, cinnamon-scented bread pudding using common ingredients.
What bread works best?
Brioche, challah, or sturdy white bread all work. Use stale bread or dry fresh bread first so it absorbs custard without turning overly mushy.
How long should the bread soak?
Let the bread sit in the custard for 20 to 30 minutes before baking. Very dry or dense bread may need a longer soak.
What temperature should the center reach?
The center should reach 160°F (71°C). Check with a clean probe thermometer placed in the middle, away from the dish base.
How long does it bake?
Plan on 40 to 50 minutes at 350°F (177°C). Dish depth and material can change the timing, so use the center temperature rather than time alone.
Can I make it without raisins?
Yes. Raisins are optional and do not affect the basic custard method. Leave them out or serve them on the side.
Why is the top done before the middle?
The top can brown while the center is still below 160°F, especially in a deep dish or when ingredients start cold. Cover the top loosely with foil and continue baking until the center reaches temperature.
How should I store leftovers?
Refrigerate leftovers within two hours in shallow containers, and keep them at 40°F (4°C) or colder.
Can I pour sauce over the pudding before baking?
It is better to add sauce after baking. Sauce does not replace the need to cook the egg custard to 160°F (71°C), and adding it afterward gives each serving a fresh, warm finish.
How long should the pudding rest before serving?
Let it rest for 10 to 15 minutes after baking. This gives the custard time to settle and makes portions easier to serve.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
