Ruth's Chris New Orleans Bread Pudding
|2||8 ounces loaves French bread|
|2 1/2 cups||sugar|
|1 cup||light brown sugar|
|2 tablespoons||vanilla extract|
|4 cups||half and half|
|1||apple, peeled, cored and diced|
| ||Vanilla ice cream (optional)|
Preheat oven to 375 F.
Butter a 10" x 13" baking dish. Cut bread into 1/2" cubes and set aside.
In a large mixing bowl, combine both sugars. Place one half of the sugar mixture in a saucepan and set aside.
To the sugar mixture in the large bowl, whisk in the cinnamon, nutmeg, eggs, vanilla, bourbon and salt. Reserve. To the sugar in the saucepan, whisk in the milk, half and half and butter. Bring just to a boil and remove from heat.
Whisk milk mixture slowly into egg mixture. Add raisins and apples. Add bread cubes to liquid and toss to combine. Let stand until bread is soaked through. Stir again to evenly distribute raisins and apples. Pour into prepared baking dish. Bake for 45 minutes. Serve warm with vanilla ice cream (optional).
Ruth's Chris Steak House