Restaurant Recipes
Biltmore Bread Pudding
Yield: 12 servings
Ingredients
Bread Pudding
- 8 cups cubed day-old bread
- 9 eggs
- 2 1/4 cups whole milk
- 1 3/4 cups heavy whipping cream
- 1 cup granulated sugar
- 3/4 cup butter, melted
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 cup heavy whipping cream
Instructions
- Place bread cubes in a greased 13 x 9 inch baking dish.
- In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla extract and cinnamon. Pour evenly over bread.
- Bake, uncovered, at 350 degrees F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
- Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from the heat.
- Serve with bread pudding.
Attribution
Biltmore Estate, Asheville, North Carolina