Ruth’s Chris Bread Pudding
This homemade version of Ruth’s Chris bread pudding is soft, custardy, and loaded with toasted bread, apples, and raisins. The warm caramel style custard glaze uses the same base from the recipe, making the whole dessert rich and silky. It’s perfect for holidays, gatherings, or a classic Southern style dessert that feels special but uses simple ingredients.
Servings: 12 servings
Calories: 540kcal
Ingredients
Custard Base
- 2.5 cups granulated sugar
- 1 cup light brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 12 large eggs
- 2 tablespoons vanilla extract
- 2 tablespoons bourbon
- 4 cups milk
- 4 cups half and half
- 2 sticks butter
Bread and Mix-ins
- 2 loaves 9.5 oz French baguettes cut into ½ inch cubes and toasted
- 1 cup raisins
- 1 apple peeled and diced
Instructions
Pan Size Note
- The original recipe calls for a deep 10×13×3-inch pan, which most home kitchens don’t have. I used a standard 9×13 baking dish and poured the extra custard into a 2.5-quart casserole dish. Both baked evenly, and the total volume still produced the same 12 hearty servings. If you don’t need that much, you can also halve the recipe with no issues.
How to make Ruth's Chris Bread Pudding
- Preheat the oven to 375 degrees. Cut the bread into ½-inch pieces and spread them in a single layer on a baking sheet. If needed, use two sheets so the bread isn’t crowded. Bake for 5 minutes, flip the bread, and bake for another 5 minutes to lightly toast it. Set aside to cool completely.
- In a bowl, combine the granulated sugar and brown sugar. Mix well, then divide the mixture in half. Place one half in a large mixing bowl and the other half in a large saucepan.
- To the mixing bowl, add the cinnamon, nutmeg, eggs, vanilla, and bourbon. Whisk until well combined and set aside.
- To the saucepan, add the milk, half and half, and butter. Heat over medium, stirring frequently, until the mixture reaches a boil. Remove from heat. Slowly whisk the hot milk mixture into the egg mixture in the mixing bowl.
- Add the cooled toasted bread, raisins, and diced apple to the bowl. Stir to coat everything well, then let it stand for 10 minutes, stirring every few minutes so the bread absorbs the custard evenly.
- Pour the mixture into the prepared baking pan, making sure to scoop some apples and raisins from the bottom so they land on top. Bake for 45 minutes. Let the bread pudding cool until warm, then serve with vanilla ice cream.
Notes
see article for recommended custard sauce if preferred.
Nutrition
Serving: 1serving | Calories: 540kcal