Bread Pudding Recipe

TOOLS: Mixing Bowl, Sauce Pan, Measuring Cups and Spoons, Whisk, Baking Dish: 10x13x3-inches

INGREDIENTS: (Serves 12 hearty portions)

  • 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


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

If you’d like to see more of Ruth’s signature recipes, visit our Ruth’s Recipes page.