PUMPKIN BREAD PUDDING (BILTMORE ESTATE)
Source: Bounty of Biltmore Cookbook: a Recipe Collection from Biltmore Estate
Serves: 8

6 cups French Bread cubes, toasted
2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups sugar
1 (15 oz) can pumpkin
1/2 cup raisins
1/2 cup chopped pecans, toasted
3 Tablespoon butter or margarine, melted
2 teaspons pumpking pie spice
1 teaspoon grated orange rind
whipped cream (optional)

Place bread cubes in a lightly greased 11 X 7 X 1 1/2 inch baking pan. Pour half-and-half over bread cubes. Stir together eggs and next 7 ingredients and gently fold into bread cube mixture. Bake at 350 degrees for 50 to 60 minutes or until set. Serve slightly warm or at room
temperature. Serve with whipped cream if desired.

---

BILTMORE BREAD PUDDING
Source: Biltmore Estate
From: Morning's at Noon Blog, 12/11/2005

1/2 pound butter
2 1/2 cups heavy cream
2 1/2 cups milk
1 cup sugar
2 teaspoons cinnamon
1 tablespoon vanilla extract
8 large eggs
1/2 loaf of bread, cubed

Preheat oven to 350 F.
In a saucepan, scald butter, heavy cream, and milk. Mix sugar, cinnamon, vanilla, and eggs in a bowl.
SLOWLY add the milk to the egg mixture.
Grease a 9”x13” pan and place the bread cubes in the pan.
Pour the custard mixture over the bread.

Bake until completely set, approximately 45–60 minutes
Serve with caramel sauce or ice cream.

Notes:
- Scald means heat until it shimmers and shakes, just below boiling. Add the scalded milk to egg mixture slowly so it won’t curdle.

- No ice cream? No problem. Serve it warm right out of the oven.

---

THE BILTMORE'S BREAD PUDDING
Source: Taste of Home
Yield 12 servings

8 cups cubed day old bread
9 eggs
2 1/4 cup milk
1 3/4 cup heavy whipping cream
1 cup sugar
3/4 cup butter, melted
3 tsp vanilla extract
1 1/2 tsp ground cinnamon
FOR THE CARAMEL SAUCE:
1 cup sugar
1/4 cup water
1 TBL lemon juice
2 TBL butter
1 cup heavy whipping cream

Place bread cubes in a greased 13x9x2 pan. 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 knife inserted in 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 heat. Serve with bread pudding.