Ruth's Chris New Orleans Bread Pudding

28 ounces loaves French bread
2 1/2 cupssugar
1 cuplight brown sugar
1 tablespooncinnamon
1/4 teaspoonnutmeg
12eggs, beaten
2 tablespoonsvanilla extract
2 tablespoonsbourbon
1 pinchsalt
4 cupsmilk
4 cupshalf and half
2 sticksbutter
1 cupraisins
1apple, peeled, cored and diced
Vanilla ice cream (optional)

Equipment List

Apple Corer/Slicer
Baking Dish
Mixing Bowls
Mixing Bowls


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).

Serves 12.

Ruth's Chris Steak House

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