Recipes

Ruth's Bread Pudding
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Ruth's Bread Pudding

Our definitive version of a traditional New Orleans favorite.

Yield

12 Hearty portions

Tools

Mixing bowl, sauce pan, measuring cups and spoons, whisk, baking dish: 10"x13"x3"

Ingredients

2 - 8oz.loaves French bread, cut into ½ inch cubes, toasted
1 quart milk
1 quart half & half
12 eggs, beaten
2 ½ cups sugar
1 cup light brown sugar
2 sticks Sweet butter
1 cup Raisins
1 Apple, peeled, cored, cut into ½ inch dice
1 tbs. cinnamon
¼ tsp. nutmeg
1 pinch of salt
2 tbs. vanilla extract
2 tbs. Bourbon
Vanilla ice cream as needed

Procedure
  1. Combine sugars and divide in half.
  2. Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.
  3. In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.
  4. Whisk milk mixture into egg mixture, add raisins and apples.
  5. 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.
To Bake

Pour into buttered baking dish (10"x13"x3") and bake at 375°F for 45 minutes.

Serve

Serve warm with vanilla ice cream.

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