Tuesday, July 13, 2010

The Biltmore's Bread Pudding

Note:  We visited The Biltmore on our vacation.    There were so many wonderful little restaurants, cafes and shops to eat at.     However, if I see bread pudding on the menu I so want to try it because it is just one of my favorite desserts.    

Biltmore's 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 sugar
3/4 cup butter, melted
3 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon

1 cup sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy whipping cream


Place bread cubes in a greased 13-in. x 9-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 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.

1 comment:

The Japanese Redneck said...

That's a huge place!

Gosh, lots of good food too!

Thanks for the recipe.