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

PROCESS:

  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.

Ruth’s Chris Bread Pudding FAQs

Get answers to the most common questions about making our famous New Orleans-style bread pudding at home.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.