Name: Bread Pudding
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 hearty portions
Cuisine: American
Ingredients: 2 loaves French bread (8 oz each), 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); 2½ 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; ¼ teaspoon nutmeg; pinch salt; 2 tablespoons vanilla extract; 2 tablespoons bourbon

Question 1

Is this the same bread pudding served at Ruth’s Chris Steak House?

Accepted Answer

This is the Ruth’s Chris bread pudding recipe adapted for home kitchens. In our restaurants, Bread Pudding with Whiskey Sauce is on the dessert menu as our definitive version of a traditional New Orleans favorite. At home, we recommend serving it warm with vanilla ice cream.

Question 2

What kind of bread is best for Ruth’s Chris bread pudding?

Accepted Answer

French bread works best. You’ll need two 8-ounce loaves (1 pound total), cut into cubes and toasted. Day-old bread is ideal because it’s drier and absorbs more custard. Brioche or challah can be used for an even richer pudding; use the same weight of bread.

Question 3

Why should I toast the bread cubes first?

Accepted Answer

Toasting dries the bread so each cube soaks up the milk and egg custard without falling apart. The result is a pudding that is creamy inside while still holding its shape, rather than soggy or mushy.

Question 4

How long should the bread soak before baking?

Accepted Answer

Let the bread cubes stand in the custard until they are soaked through to the center, usually about 15 to 20 minutes. Gently press the cubes down into the liquid once or twice so they absorb evenly.

Question 5

Can I make bread pudding without bourbon?

Accepted Answer

Yes. The recipe uses only 2 tablespoons of bourbon for flavor. You can leave it out or replace it with an extra teaspoon of vanilla extract. The alcohol is cooked out when baking though, so it should be safe for everyone to consume.

Question 6

Can I use 2% milk or an egg substitute?

Accepted Answer

Yes. The recipe calls for 1 quart of milk, and 2% milk works fine. We would not recommend using an egg substitute for this, as the eggs are a key component of bread pudding. Keep the half-and-half for the classic rich, creamy texture.

Question 7

What can I use instead of raisins?

Accepted Answer

Dried cranberries or dried cherries are good swaps for the 1 cup of raisins. You can also leave the dried fruit out entirely and let the diced apple provide the fruit flavor. Toasted pecans may also be added for a crunchy Southern-style addition.

Question 8

What size baking dish do I need?

Accepted Answer

The recipe is made in a buttered 10x13x3-inch baking dish. A standard 9×13-inch pan is often only 2 inches deep. If you opt for this smaller sized baking dish, be sure to set your bread pudding on a sheet pan to catch drips.

Question 9

How do I know when the bread pudding is done?

Accepted Answer

Bake at 375°F for about 45 minutes, until the top is puffed and golden and the center is set. A knife inserted near the center should come out without liquid custard, and the center should reach 160°F on an instant-read thermometer.

Question 10

Can I cut the recipe in half?

Accepted Answer

Yes. Halve every ingredient (use 6 eggs and 1 loaf of French bread) and bake in a smaller baking dish. Start checking for doneness at about 35 minutes, since a smaller batch bakes faster.

Question 11

Can I make bread pudding ahead of time?

Accepted Answer

Yes. You can assemble it, cover, and refrigerate overnight, then bake the next day, adding 5 to 10 minutes to the baking time if it goes into the oven cold. You can also bake it a day ahead and reheat it before serving.

Question 12

How do I store and reheat leftover bread pudding?

Accepted Answer

Cover and refrigerate leftovers within 2 hours of baking; they keep for 3 to 4 days. To freeze, wrap tightly and store for up to 3 months. Reheat covered with foil in a 325°F oven for 15 to 20 minutes, or warm single servings in the microwave for 30 to 60 seconds.

Question 13

How many servings does this recipe make, and how many calories are in each?

Accepted Answer

The recipe makes 12 hearty servings. Each serving has roughly 750 calories, based on an estimate using whole milk and whole eggs. Toppings like ice cream or sauce are extra.

Question 14

Is Ruth’s Chris bread pudding gluten-free?

Accepted Answer

No. The recipe uses French bread, so it contains wheat and gluten. It also contains eggs and dairy. For a gluten-free version, use a sturdy gluten-free bread, toasted well before soaking.

Question 15

Where can I order Ruth’s Chris bread pudding near me?

Accepted Answer

Bread Pudding with Whiskey Sauce is on the Dessert Menu at our Ruth’s Chris Steak House restaurants in Alpharetta, Atlanta (Buckhead and Downtown), and Kennesaw, Georgia; Birmingham and Huntsville, Alabama; Columbia, Greenville (Downtown and I-385), and Myrtle Beach, South Carolina; and Chattanooga, Tennessee. Menu availability may vary by location.

Bread Pudding Recipe

Bread Pudding

Eight Steps to New Orleans Bread Pudding

Preheat

Split the Sugar

Start the Custard

Heat the Milk

Soak the Bread

Top It

Bake

Serve

Leave the holiday cooking to us.

Ruth’s Chris Bread Pudding FAQs