Description
Indulge in Ruth’s Chris Bread Pudding – a decadent dessert made with rich custard, warm spices, and crusty bread. Perfect for satisfying sweet cravings.
Ingredients
Scale
- 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)
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 420 calories per serving
- Sugar: 35 grams
- Sodium: 200 mg
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 2 grams
- Protein: 8 grams
- Cholesterol: 130 mg