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!
Servings: 8
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.