Sunday, January 5, 2014

Biltmore Bread Pudding

From the kitchen of One Perfect Bite...This humble pudding comes from the kitchens of the Biltmore, a lavish estate built during the Gilded Age, for the family of George Vanderbilt. The Gilded Age was a period during which the wealth of the robber barons grew astronomically, while immigrants, who made the expansion of their wealth possible, were mired in poverty. Mark Twain named the period in a satire exposing social problems he believed were disguised by the thin gold gilding of philanthropy. While I know the pudding is currently served at the Biltmore, I can't help but wonder if anything this homely was actually prepared for the Vanderbilts while they were in residence. It would be a shame if they missed it. This rich version is exceptionally good, and if you enjoy bread pudding I think you will love the Biltmore pudding. It is simple to make, and while it can be made with brioche, I usually use stale bread that I have lying around the kitchen. I like pudding with texture, so I leave the crusts on my bread cubes, but if you want a moister concoction, they can of course be removed. Eggs and butter and cream are used with abandon, so this definitely is not a dish for weight watchers or those with peckish appetites. It is a nearly foolproof dessert, and as long as you make sure the pudding is done, you can't go wrong. More importantly, you won't be sorry you gave it a try. Here is how this super-good pudding is made.

Biltmore Bread Pudding...from the kitchen of One Perfect Bite inspired by Taste of Home

12 ounces (about 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
Caramel Sauce
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy whipping cream

1) Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking dish.
2) Place bread cubes in prepared baking dish. Whisk eggs, milk, cream, sugar, butter, vanilla and cinnamon in a large bowl. Pour evenly over bread. Let sit for 10 minutes.
3) Bake, uncovered, for 40-45 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before cutting.
4) Meanwhile, in a small saucepan, bring sugar, water and lemon juice to a boil. Reduce heat to medium and cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from the heat. Serve warm bread pudding drizzled with caramel sauce. Yield: 12 servings.

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Beverly said...

The Biltmore is a major attraction in our state. Have you visited there?
The bread pudding sounds wonderful. Rich and decadent.

Jessica Jarrell said...

This is funny, I was just thinking yesterday about making bread pudding this week! It must be fate :)

A Paix√£o da Isa said...

que delicia de pudim bjs bom ano bd

Tanna said...

I'm just going to have to enjoy this one vicariously for now. ;) blessings ~ tanna

Anonymous said...

I love bread pudding! And I like it with a bit of texture too.
People need to remember that this is basically a custard with bread in it. You can get amazing results if you start it in a cold oven and cook it until the custard just sets. Overcooking causes the custard to seize and squeeze out the liquid but the bread would help hide that.
I tend to treat "stuffing" as a savory bread pudding.

Anonymous said...

we love bread pudding in this house, nothing this fancy and not with nine eggs, wow , this is the Cadillac of bread puddings for sure and the sauce brings it over the moon!

David said...

Mary, I love bread pudding and this version looks and sounds absolutely scrumptious! Thanks for the recipe... Take Care, Big Daddy Dave

Catherine said...

Dear Mary, I enjoy bread pudding. It was a staple for dessert growing up. My mother would take the stale bread and make the most delicious dessert.
This is a wonderful dessert that I wish more people would try and enjoy.
Blessings dear. Catherine xo

Jersey Girl Cooks said...

I love this simple bread pudding. This is the perfect recipe when I have some leftover bread to use up.

Tricia @ Saving room for dessert said...

We just love bread pudding and the Biltmore. Can't wait to go back again and if possible, I will taste their bread pudding. Love all your posts and so happy to be back reading, blogging and commenting again. We had a very busy holiday season but are blessed in so many ways. Have a great week Mary.

Becki's Whole Life said...

I hope they did try bread pudding, it is delicious! I love this recipe as it is timeless and the caramel sauce sounds divine. I also like bread pudding with a hard sauce.

Labanca said...

Pudding is the best way to give a taste to any kind of recipe... Love your format... Thanks for sharing..

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