Here's one of our classic dessert recipes. A golden caramel sauce enhances the rich bread pudding. —Biltmore Estate, Asheville, North Carolina
Biltmore’s Bread Pudding
Ingredients
- 8 cups cubed day-old bread
- 9 large eggs
- 2-1/4 cups 2% milk
- 1-3/4 cups heavy whipping cream
- 1 cup sugar
- 3/4 cup butter, melted
- 3 teaspoons vanilla extract
- 1-1/2 teaspoons ground cinnamon
- caramel sauce:
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 cup heavy whipping cream
Directions
- Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
- Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in 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. Gradually stir in cream. Serve with bread pudding.
