Friday, May 3, 2013

Biltmore's Bread Pudding {Foodie Friday}

I have never really been a big bread pudding fan, but my sister was

coming over for dinner and sent me an email suggesting that we make this for dessert. So we did. Honestly, bread pudding is basically baked French toast, so you really can’t go wrong. The part that takes this over the top, though is the caramel topping. O. MY. GOODNESS. It probably deserves a post all on it’s own.

The original recipe called for a 9x13 pan. The was going to make a lot of dessert for 3 adults and a toddler, so we halved it. If you want to make the full thing, there is a link at the bottom of this post to the original recipe, or you can just double it =).
We still had a little leftover so I stored both the pudding and the caramel sauce in separate air tight containers and refrigerated them. I reheated some last night and it was just as delicious as the first time. It struck me that it doesn’t seem like something that would heat up well, but it did, so I thought you would want to know ;)

Biltmore’s Bread Pudding

4 cups cubed day-old bread
5 eggs
1 ¼ cups whole milk
¾ cups heavy whipping cream
½ cup sugar
3 Tablespoons butter, melted
1 ½ tsp vanilla extract
1 tsp ground cinnamon

Caramel Sauce:
½ cup sugar
2 TBSP water
½ TBSP lemon juice
1 TBSP butter
½ 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. 

Yield: 6 servings.

Source: Taste of Home

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