icon-location Charleston, SC

Ruth’s Chris Bread Pudding

Desserts

12 Hearty Portions

Ingredients for Ruth’s Chris Bread Pudding

• 2 – 8oz loaves French bread, cut into 1/2-inch cubes, toasted
• 1 quart milk (may use 2 percent)
• 1 quart half-and-half
• 12 eggs, beaten (may use egg substitute)
• 2 1/2 cups sugar
• 1 cup light brown sugar
• 2 sticks sweet butter (may use less)
• 1 cup raisins
• 1 apple, peeled, cored and cut into 1/2-inch dice
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• pinch salt
• 2 tablespoons vanilla extract
• 2 tablespoons bourbon

Process for Ruth's Chris Bread Pudding

• Preheat oven to 375 degrees.
• Combine sugars and divide in half.
• Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.
• In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil. • Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to center.
• Stir in a few raisins from the bottom and sprinkle a few on top.
• Pour into buttered baking dish (10x13x3-inches) and bake at 375 degrees for 45 minutes.
• Serve warm with vanilla ice cream.

55 South Market Street, Charleston, SC, 29401
843-793-4224