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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)
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Ruth's Chris New Orleans Bread Pudding - Equipment List

Apple Corer/Slicer
Whisks
Baking Dish
Saucepan
Mixing Bowls
Mixing Bowls

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Ruth's Chris New Orleans Bread Pudding - Instructions

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.

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Ruth's Chris New Orleans Bread Pudding - Instructions Continued

Ruth's Chris Steak House

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