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Biltmore's Bread Pudding Recipe

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This recipe for Biltmore's Bread Pudding, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Helton
Added: Sunday, August 23, 2009


8 c. cubed day-old bread
9 eggs
2 1/4 c. whole milk
1 3/4 c. heavy whipping cream
1 c. sugar
3/4 c. butter melted
3 tsp. vanilla extract
1 1/2 tsp. cinnamon

Caramel Sauce:
1 c. sugar
1/4 c. water
1 T. lemon juice
2 T. butter
1 c. heavy whipping cream

Place bread cubes in a greased 13X9" baking dish. In large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla, & cinnamon. Pour evenly over bread.

Bake uncovered at 350 for 40-45 mins. or until a knife inserted near the center comes out clean. Let stand for 5 mins. before cutting.

While pudding is cooling, in a small saucepan, bring the sugar, water, & lemon juice to a boil. Reduce heat to medium. Cook until sugar is dissolved & mixture turns golden amber color. Stir in the butter until melted. Add cream. Remove from heat. Serve with bread pudding.




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