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.
A Chef’s Answers to Your Common Questions
1. Why Did My Bread Pudding Turn Out a Little Gummy Inside?
Gumminess there is usually a soaking time problem.
I’ve made it a habit to let the bread cubes sit in the custard until fully saturated at the center, not just on the outside.
If you cut into a cube and see dry white bread, it needs more time!
Rushing this step leaves pockets of unabsorbed custard that bake into a dense, gummy layer.
2. Why Does My Custard Taste Underwhelming After Baking?
A muted, under-seasoned result usually means the bourbon and vanilla got lost in the mixing process.
I always add both to the egg-and-sugar half, not the hot milk mixture, because heat can cook off those aromatic notes fast!
Ruth’s Chris gets that warm, layered flavor by protecting those ingredients from direct heat early on.
3. How Do I Know the Custard Mixture Is Ready to Add Bread?
I’ll share that when you whisk the hot milk mixture into the egg mixture correctly, it thickens slightly and coats a spoon with a smooth, even film.
If it looks broken or has streaky scrambled bits, your milk was too hot!
To bring it back, strain the mixture immediately through a fine mesh sieve before adding the bread.
4. Why Is My Bread Pudding Dry on Top but Wet Underneath?
This can catch you off guard, but it’s a bread distribution problem.
I make sure to press the soaked bread cubes down evenly before baking so the custard distributes uniformly.
Uneven layers trap moisture at the bottom while the top dries out.
You can absolutely fix this!
5. Why Did My Raisins Sink to the Bottom?
Sunken raisins are a classic issue, and the Ruth’s Chris recipe actually addresses this directly.
I’ll usually stir a few raisins up from the bottom and scatter some on top just before baking.
This keeps the distribution even and prevents a dense, raisin-heavy base that throws off the texture of each bite.
6. How Do I Get That Rich, Creamy Ruth’s Chris Interior Texture?
The equal ratio of whole milk to half-and-half is doing serious work here!
I’ve experimented with using all milk, and the result is noticeably thinner and less creamy.
Don’t skip the half-and-half; that fat content is what gives Ruth’s Chris bread pudding its signature dense, custardy interior rather than a lighter, spongier one.
7. Why Did My Apples Make the Pudding Watery After Baking?
Excess moisture from the apple is often the problem, and it’s worth addressing before you bake.
I always pat the diced apple pieces dry after cutting them.
Using a firm apple variety matters too, since soft apples release far more liquid during baking and can make the bottom layer soggy and unpleasant to say the least.
Ruth’s Chris Bread Pudding Recipe
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
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Cut your bread into bite-sized cubes.
- Place them in a large baking dish.
- In a large mixing bowl, combine the milk and melted butter.
- Mix thoroughly.
- Add the sugars, beaten eggs, vanilla extract, cinnamon, bourbon, and salt.
- 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.
- Cover the dish with aluminum foil.
- Place it in the preheated oven.
- Bake for 30 minutes.
- Remove the foil.
- Bake for an additional 15 minutes or until the top forms a golden, crispy layer.
- Serve warm.
