Ruth Chris Bread Pudding Recipe
Ingredients
For The Bread Pudding:
- 6 cups of French bread cubes
- 2 cups of heavy cream
- 1 cup of whole milk
- 4 large eggs
- 1 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of unsalted butter melted
For The Whiskey Sauce:
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter
- 1 large egg
- 1/4 cup of water
- 2 tablespoons of whiskey Bourbon works best
Instructions
Preheat Your Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare The Bread Cubes
- Take your French bread and cut it into bite-sized cubes. Place them in the greased baking dish.
Create The Custard Mixture
- In a mixing bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
Pour Over The Bread
- Pour the custard mixture evenly over the bread cubes in the baking dish. Make sure all the bread is soaked in the mixture. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
Add Melted Butter
- Drizzle the melted unsalted butter over the top of the bread pudding.
Bake It
- Place the baking dish in the preheated oven and bake for 45-50 minutes or until the pudding is set and the top is golden brown.
Make The Whiskey Sauce
- While the bread pudding is baking, let’s prepare the whiskey sauce. In a saucepan, combine granulated sugar, unsalted butter, egg, and water. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the whiskey.