Ruth’s Chris Bread Pudding Recipe

This bread pudding from the popular steakhouse is rich, buttery, and loaded with warm cinnamon!

The key to getting the right texture is using day-old bread—it soaks up the custard without turning to mush.

A little bit of bourbon in the sauce makes a huge difference, adding just the right amount of depth.

Baking it at the right temperature keeps it from drying out while still giving it a slight crust on top.

For extra richness, I like using a mix of heavy cream and whole milk instead of just one or the other.

The vanilla sauce drizzled over the top is what takes this from good to incredible—don’t skip it!

How to Make Ruth’s Chris Bread Pudding

Ingredients

• 1 Loaf Bread (French or Italian)
• 1 quart Milk
• 1 stick Butter (melted)
• 3/4 cup Sugar
• 1/4 cup Light Brown Sugar
• 3 Eggs
• 1 tbsp Vanilla Extract
• 1 tbsp Cinnamon
• 1/4 cup Bourbon
• 1/2 tsp Salt

Step-by-Step Instructions

Step 1:

Preheat your oven to 375 degrees Fahrenheit.

Cut your bread into bite-sized cubes.

Place them in a large baking dish.

Step 2:

In a large mixing bowl, combine the milk and melted butter.

Mix thoroughly.

Add the sugars, beaten eggs, vanilla extract, cinnamon, bourbon, and salt.

Step 3:

Pour the milk mixture evenly over the bread cubes in the baking dish.

Let it soak for about 15 minutes to ensure the bread absorbs the liquid.

Step 4:

Cover the dish with aluminum foil.

Place it in the preheated oven.

Bake for 30 minutes.

Step 5:

Remove the foil.

Bake for an additional 15 minutes or until the top forms a golden, crispy layer.

Serve warm.

Tips and Tricks for Making This Recipe

Choose the Right Bread

You should use day-old bread as it absorbs the custard more effectively, resulting in a richer texture.

Soak the Bread

Letting the bread soak long enough is crucial for ensuring each piece is thoroughly infused with flavor.

You don’t want any dry spots.

Adjust the Bourbon

Feel free to adjust the amount of bourbon according to your preference.

This adds a depth of flavor that complements the sweetness nicely.

Preheat the Oven

Always make sure your oven reaches the correct temperature before baking.

It ensures even cooking and a lovely crisp top.

Enjoy Fresh

While leftovers can be refrigerated, bread pudding is best enjoyed fresh out of the oven for the ultimate taste and texture!

What to Serve with Ruth’s Chris Bread Pudding

Vanilla Ice Cream

You can’t go wrong with a classic scoop of vanilla ice cream served warm over bread pudding.

The cold creaminess of the ice cream balances perfectly with the warm, sweet flavors of the pudding.

Creamy Custard

Consider a luscious custard sauce if you’re looking for something a bit different.

The silky texture and rich flavor of the custard complement the bread pudding’s sweetness beautifully.

To make it at home, simply use egg yolks, sugar, and a splash of vanilla extract for a decadent touch.

Sweet Cream Sauce

For those who prefer something unique, try serving a sweet cream sauce alongside your bread pudding.

Made from cream, sugar, and a hint of vanilla, this sauce adds another layer of decadence.

Drizzle it generously over each serving for a luxurious finish that enhances every bite.

Fresh Mixed Berries

Fresh mixed berries provide a refreshing contrast to the rich flavors of bread pudding, adding a burst of color and natural sweetness.

Whether you choose strawberries, blueberries, or raspberries, this pairing is light and refreshing.

It’s a great choice if youenjoy balancing indulgence with a touch of fruitiness.

Spiced Cider Reduction

For a truly unique side, try a spiced cider reduction to add a warm, autumnal twist to your dessert.

Reduce apple cider with spices like cinnamon and cloves to create a syrupy, flavorful sauce.

Pour it over your bread pudding and enjoy the cozy flavors that this intriguing pairing offers.

Variations and Substitutions

Alternative Ingredients

You can use egg substitutes if you prefer to avoid cholesterol.

Swapping regular sugar with half and half amounts of light brown sugar introduces a hint of molasses, making a notable difference.

Add-ins and Flavors

Have fun by adding raisins or diced apples to the pudding!

If you desire a nuttier touch, try adding toasted almonds.

Bread Choices

Old bread tends to soak up the mixture better.

Trying raisin bread can add a little sweetness to every bite.

Flavor Enhancements

Whiskey sauce is often a choice, but vanilla extract works wonders, enhancing the sweetness without overpowering the dessert.

Even a touch of cinnamon can boost the recipe significantly.

How to Store Leftover Ruth’s Chris Bread Pudding

Keeping your bread pudding fresh and delicious is important, even if you have some leftovers!

Start by letting your bread pudding cool to room temperature after it’s completely baked and cooled, which prevents unnecessary moisture build-up.

Store in the Fridge

Place your leftover bread pudding in an airtight container or cover it well with plastic wrap.

You can keep it in the fridge for up to 4 days without losing its lovely texture and taste.

Freezing Tips

If you’re not planning to devour the leftovers anytime soon, freezing is a great option!

Cut the bread pudding into individual servings and wrap each piece in aluminum foil or freezer-safe wrap.

Store these wrapped portions in a freezer bag for up to 3 months to preserve freshness.

Thawing Suggestions

When you’re ready to enjoy a piece, simply move a portion from the freezer to the fridge to thaw overnight.

Remember, reheating instructions aren’t included here, but it’s easy to find ways to warm this up perfectly later!

Common Mistakes to Avoid

Soaking the Bread

One mistake you might make with Ruth’s Chris Bread Pudding is not letting the bread soak long enough in the custard mixture.

Ensure you give it enough time, ideally overnight, to soak up all those flavors and moisture.

Custard Preparation

Getting the custard mixture wrong is another issue you could face, whether it’s due to incorrect proportions or missing an ingredient.

Make sure you whisk the eggs, sugar, vanilla, and milk until smooth for the perfect custard base.

Bread Selection

Choosing the wrong type of bread is another common error you might encounter.

Opt for a sturdy bread, like brioche or challah, which holds up well during soaking and baking.