Ruth's Chris Steak House Bread Pudding Recipe
Ruth Chris bread pudding recipe is rich, warm and full of sweet flavor. It is a classic dessert from a famous steakhouse.
Ingredients
- 6 cups day-old bread cubes
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup raisins optional
- 2 tablespoons butter
For the sauce:
- 1 cup heavy cream
- ½ cup sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
Prepare the Bread
- Cut bread into small cubes. Use slightly dry or day-old bread. Place it in a large mixing bowl. This helps absorb the custard mixture better.
Make the Custard
- In another bowl, whisk milk, cream, sugar, eggs, vanilla, cinnamon and salt. Mix until smooth. This creates a rich and creamy base for the pudding.
Combine Bread and Custard
- Pour custard over bread cubes. Stir gently so bread absorbs liquid evenly. Let it sit for 15 minutes. This step softens the bread completely.
Add Extras
- Add raisins if you like. Mix gently. This gives extra sweetness and texture. You can skip raisins if you prefer a simple version.
Preheat Oven
- Set oven to 350°F (175°C). Grease a baking dish with butter. This prevents sticking and helps even baking.
Bake the Pudding
- Pour mixture into baking dish. Bake for 40–45 minutes. The top should be golden brown. The center should be soft but set.
Make the Sauce
- In a saucepan, melt butter with sugar and cream. Stir on low heat until smooth. Add vanilla at the end for flavor.
Serve Warm
- Pour warm sauce over bread pudding. Serve immediately. The sauce makes it extra rich and delicious.
Notes
- Use day-old bread for best texture.
- Let bread soak properly in custard.
- Do not overbake the pudding.
- Use real vanilla for better flavor.
- Serve with warm sauce for richness.