• 8 c. cubed day-old bread (dry bread soaks up the moisture better)
  • 9 eggs
  • 2 ¼ c. milk
  • 1 ¾ c. heavy cream
  • 1 c. granulated sugar
  • ¾ c. butter, melted
  • 3 tsp. good vanilla extract
  • 1 ½ tsp. ground cinnamon
  • Caramel Sauce
  • 1 c. granulated sugar
  • ¼ c. water
  • 1 tbsp. lemon juice
  • 2 tbsp. butter
  • 1 c. heavy cream

This is our family’s favorite recipe for bread pudding! This recipe comes from the Biltmore House in Asheville, North Carolina. Cubes of dry breadare soaked in a yummy custard and drenched with a homemade caramel…does it get any better than this?

Preheat your oven to 350 degrees F.

Place the bread cubes in a greased 13-in by 9-in baking dish.

In a large bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, and cinnamon. Pour evenly over bread.

Bake, uncovered, at 350 degrees for 40-45 minutes or until knife inserted in comes out clean. Let stand before cutting into.

Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce the heat to medium; cook until sugar is dissolved and the mixture turns a lovely amber color. Stir in remaining butter until melted. Add cream. Remove from heat. Serve with the bread pudding.

You can even make this recipe in muffin tins which comes out just wonderfully!