Ruth’s Chris Bread Pudding

Ingrédients

BREAD PUDDING RECIPE

TOOLS: Mixing Bowl, Sauce Pan, Measuring Cups and Spoons, Whisk, Baking Dish: 10x13x3-inches

INGREDIENTS: (Serves 12 hearty portions)

2 – 8oz loaves French bread, cut into 1/2-inch cubes, toasted

1 quart milk (may use 2 percent)

1 quart half-and-half

12 eggs, beaten (may use egg substitute)

2 1/2 cups sugar

1 cup light brown sugar

2 sticks sweet butter (may use less)

1 cup raisins

1 apple, peeled, cored and cut into 1/2-inch dice

1 tablespoon cinnamon

1/4 teaspoon nutmeg

pinch salt

2 tablespoons vanilla extract

2 tablespoons bourbon

Instructions

PROCESS:

Preheat oven to 375 degrees.

Combine sugars and divide in half.

Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.

Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (10x13x3-inches) and bake at 375 degrees for 45 minutes.

Serve warm with vanilla ice cream.

If you’d like to see more of Ruth’s signature recipes, visit our Ruth’s Recipes page.

Notes

https://ruthschris.net/recipes/bread-pudding-recipe/