Ruth’s Chris Bread Pudding

The moment you sink your spoon into the warm, buttery layers of Ruth’s Chris Bread Pudding, you’re transported to dessert heaven. This iconic bread pudding is legendary for its velvety texture, rich bourbon sauce, and perfect balance of sweetness. Recreating this restaurant favorite at home allows you to experience the luxurious comfort of Ruth’s Chris Bread Pudding whenever the craving strikes. You’ll learn how to transform simple ingredients into an elegant dessert that rivals the steakhouse original, complete with that signature whiskey cream sauce that makes this bread pudding unforgettable.

Why You’ll Love This Recipe

This Ruth’s Chris Bread Pudding recipe stands out for so many delicious reasons. First, it transforms humble day-old bread into something extraordinarily decadent—proving that the best recipes often come from simple ingredients. The contrast between the crispy, caramelized top and the custardy, melt-in-your-mouth center creates a textural experience that’s impossible to resist.

Unlike many desserts that require technical skill, this bread pudding is remarkably forgiving and approachable for home cooks of all levels. The make-ahead potential makes it perfect for entertaining, as you can prepare it hours before guests arrive and simply warm it before serving.

What truly elevates this recipe is the bourbon sauce—a smooth, buttery concoction that seeps into every crevice of the pudding, creating that signature Ruth’s Chris Bread Pudding flavor that fans travel miles to enjoy. The balance of vanilla, cinnamon, and bourbon creates a complex flavor profile that tastes like it took hours of culinary expertise to achieve.

Ingredients

For the Bread Pudding:

• 1 loaf (16 oz/450g) French bread, preferably day-old, cut into 1-inch cubes
• 4 cups (960ml) whole milk
• 3 large eggs
• 2 large egg yolks
• 2 cups (400g) granulated sugar
• 1 tablespoon (15ml) vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (115g) unsalted butter, melted
• 1 cup (175g) golden raisins (optional)

For the Bourbon Sauce:

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter
• 1/4 cup (60ml) water
• 1 egg, lightly beaten
• 2-3 tablespoons (30-45ml) quality bourbon
• 1 teaspoon (5ml) vanilla extract

The key to authentic Ruth’s Chris Bread Pudding is using quality French bread—slightly stale bread actually works better as it absorbs the custard mixture more effectively. The bourbon in the sauce can be adjusted to taste, but using a premium brand will significantly enhance the flavor profile of this classic dessert.

Pro Tips

Master the Bread Selection
For authentic Ruth’s Chris Bread Pudding, the bread quality makes all the difference. Use a good French bread that’s slightly stale (1-2 days old). If you only have fresh bread, cube it and toast in a 300°F oven for 10-15 minutes until just dried but not browned. This ensures the bread absorbs the custard properly without becoming soggy, giving you that perfect contrast between creamy interior and slightly crisp top.

Perfect Soaking Technique
The secret to the velvety texture lies in how the bread and custard mix. Pour the custard mixture over the bread gradually, pressing gently with a spatula between additions. Then allow it to rest for at least 30 minutes (or up to overnight in the refrigerator). This patient approach ensures each bread cube is evenly saturated, eliminating dry spots and creating that signature melt-in-your-mouth consistency.

Temperature Control for Bourbon Sauce
When making the bourbon sauce, temperature control is crucial. After combining the sugar, butter, and water, cool the mixture slightly before adding the beaten egg to prevent scrambling. When adding the bourbon, remove the pan from heat completely to preserve the alcohol’s flavor while avoiding an overpowering alcohol taste. For a truly restaurant-quality finish, warm the sauce gently just before serving over the warm bread pudding.

Instructions

Step 1: Prepare the Bread

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter. Take your day-old French bread and cut it into 1-inch cubes, yielding about 8 cups. Place the bread cubes in the prepared baking dish, distributing them evenly. If you’re using raisins, scatter them throughout the bread cubes.

Step 2: Create the Custard Mixture

In a large mixing bowl, whisk together the whole milk, eggs, egg yolks, sugar, vanilla extract, cinnamon, and nutmeg until well combined. Add the melted butter and continue whisking until you have a smooth, consistent mixture. The custard should be rich and fragrant with vanilla and warm spices—this is what will transform the bread into that luxurious Ruth’s Chris Bread Pudding texture.

Step 3: Combine and Soak

Slowly pour the custard mixture over the bread cubes, making sure to evenly distribute it throughout the dish. Use a spatula to gently press the bread down into the liquid, helping it absorb the custard. Let the mixture stand for at least 30 minutes at room temperature. For even better results, cover and refrigerate for 2 hours or overnight—this resting period is crucial for the bread to fully absorb the flavors.

Step 4: Bake to Perfection

Before baking, give the bread mixture one final gentle stir to ensure even distribution. Cover the baking dish with aluminum foil and bake for 35 minutes. Then remove the foil and continue baking for another 25-30 minutes until the top is golden brown and crispy, while the center remains moist but set. A knife inserted in the center should come out clean, though it will be moist. The pudding should have a slight jiggle in the center.

Step 5: Prepare the Bourbon Sauce

While the bread pudding is baking, make the bourbon sauce. In a medium saucepan over medium heat, combine sugar, butter, and water. Stir until the butter melts and the sugar dissolves completely. Remove from heat and let cool for 5 minutes. Slowly whisk in the beaten egg, stirring constantly to prevent scrambling. Return to low heat and cook for 2-3 minutes until slightly thickened, stirring constantly. Remove from heat again and stir in the bourbon and vanilla extract.

Step 6: Serve and Enjoy

Allow the Ruth’s Chris Bread Pudding to cool for about 15 minutes before serving. This cooling period helps it set up properly. Drizzle each serving generously with the warm bourbon sauce. The contrast between the warm, custardy bread pudding and the rich bourbon sauce creates that unforgettable Ruth’s Chris Bread Pudding experience that keeps people coming back for more.

Variations

Chocolate Lover’s Version
Transform this classic Ruth’s Chris Bread Pudding into a chocolate lover’s dream by adding 1 cup of high-quality semi-sweet chocolate chips to the bread mixture before soaking. Replace 1/4 cup of the granulated sugar with cocoa powder in the custard base, and consider adding 2 tablespoons of coffee liqueur instead of bourbon to the sauce for a mocha twist. The melted chocolate creates pockets of richness that complement the custardy texture perfectly.

Seasonal Fruit Adaptations
For a seasonal twist, incorporate fresh fruit into your bread pudding. In summer, fold in 1 cup of fresh blueberries or peaches. For fall, add 1 cup of diced apples sautéed with cinnamon and a touch of brown sugar. Winter calls for cranberries and orange zest, while spring begs for strawberries. Each variation brings a new dimension to the classic Ruth’s Chris Bread Pudding while maintaining its beloved creamy texture and rich flavor profile.

Dietary Accommodations
For those with dietary restrictions, Ruth’s Chris Bread Pudding can be adapted without sacrificing flavor. Create a dairy-free version using coconut milk and vegan butter. For a gluten-free option, substitute gluten-free brioche or challah bread. You can also reduce the sugar content by using 1/3 less sugar and adding a mashed ripe banana for natural sweetness. These modifications still capture the essence of the original while accommodating various dietary needs.

Storage and Serving

Ruth’s Chris Bread Pudding keeps beautifully, making it perfect for preparing ahead. Once cooled completely, cover the baking dish tightly with plastic wrap or transfer portions to airtight containers and refrigerate for up to 4 days. The flavors actually continue to develop, making it sometimes even better the next day. For longer storage, freeze individual portions for up to 3 months—just wrap them well in plastic wrap and then aluminum foil to prevent freezer burn.

When ready to serve, reheat refrigerated bread pudding in a 300°F oven for about 15 minutes or until warmed through. For frozen portions, thaw overnight in the refrigerator before reheating. The bourbon sauce can be stored separately in the refrigerator for up to 1 week and gently rewarmed before serving.

For an elevated presentation, serve Ruth’s Chris Bread Pudding with a scoop of vanilla bean ice cream alongside the warm bourbon sauce. For brunch, pair smaller portions with fresh berries and a dollop of lightly sweetened whipped cream. For an elegant dinner party finale, serve in individual ramekins with the bourbon sauce drizzled artfully over the top and a light dusting of powdered sugar.

FAQs

Can I make Ruth’s Chris Bread Pudding without alcohol?
Absolutely! For a non-alcoholic version, substitute the bourbon in the sauce with 2-3 tablespoons of vanilla extract, maple syrup, or even apple juice with a splash of apple cider vinegar for complexity. You’ll still get a delicious sauce with depth of flavor that complements the bread pudding perfectly.

Why is my bread pudding soggy?
Soggy bread pudding usually results from too much liquid or insufficient baking time. Ensure you’re using day-old bread that can absorb the custard properly, and don’t rush the baking process. The pudding should be set in the middle but still moist—not wet or runny.

Can I use a different type of bread?
While French bread is traditional for Ruth’s Chris Bread Pudding, you can experiment with brioche, challah, or croissants for an even richer result. Each bread type will create a slightly different texture, with butter-rich breads yielding an even more decadent pudding.

How do I know when the bread pudding is done baking?
The top should be golden brown and slightly crisp, while the center should be set but still moist. Insert a knife in the center—it should come out clean but might be slightly moist. The pudding should have just a slight jiggle in the center when the pan is gently shaken.

Can I make this ahead for a dinner party?
This is an ideal make-ahead dessert. Prepare the bread pudding and sauce a day in advance, refrigerate separately, and reheat before serving. The bread pudding can be reheated covered at 300°F for 15-20 minutes, and the sauce can be gently rewarmed on the stovetop or microwave.

Conclusion

This Ruth’s Chris Bread Pudding is comfort food at its finest — a luxurious symphony of buttery bread, warm spices, and velvety bourbon sauce that transforms simple ingredients into something truly spectacular. It’s the kind of dish that creates memorable moments around the table, whether served at a special celebration or as a cozy weekend treat. While it honors the famous steakhouse original, making it at home adds that personal touch that makes dessert so much more meaningful. With each spoonful of this rich, custardy creation, you’re not just enjoying a dessert—you’re partaking in a beloved culinary tradition that continues to delight generation after generation.

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