Famous Dave's Bread Pudding

1 loaf cinnamon-swirl bread
2/3 C. golden raisin
1 1/2 C. sugar
4 C. milk
2 C. heavy whipping cream
1/4 C. vanilla extract
8 eggs, beaten
1 tsp cinnamon

Praline Sauce:
2 C. unsalted butter, cubed
1 1/2 C. chopped pecans
3 Lbs. light brown sugar
1 1/2 C. heavy whipping cream
1/2 tsp. cinnamon
2 1/2 C. sour cream
1 1/2 tsp. vanilla extract

Coat bottom and side of a 2" deep baking dish heavily with butter. Tear bread into 1" pieces. Mix with raisins and spread it evenly in the prepared dish; be sure to turn crusts side down as they tend to burn easily. Whisk sugar, milk, 2 cups 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 for 1 hour in 325 F oven. Remove from water bath and let stand 20 minutes. Spoon warm into dessert bowls and drizzle each serving with warm praline sauce. Top with whipped cream and add a scoop of ice cream. 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 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.