Ruth's Chris New Orleans Bread Pudding

By Dixie8686

Ingredients

• 2 8 ounces loaves French bread
• 2 1/2 cups sugar
• 1 cup light brown sugar
• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 12 eggs, beaten
• 2 tablespoons vanilla extract
• 2 tablespoons bourbon
• 1 pinch salt
• 4 cups milk
• 4 cups half and half
• 2 sticks butter
• 1 cup raisins
• 1 apple, peeled, cored and diced
• Vanilla ice cream (optional

Details

Servings 12
Adapted from chefscatalog.com

Preparation

Step 1

Preheat oven to 375 F.
Butter a 10" x 13" baking dish. Cut bread into 1/2" cubes and set aside.

In a large mixing bowl, combine both sugars. Place one half of the sugar mixture in a saucepan and set aside.

To the sugar mixture in the large bowl, whisk in the cinnamon, nutmeg, eggs, vanilla, bourbon and salt. Reserve. To the sugar in the saucepan, whisk in the milk, half and half and butter. Bring just to a boil and remove from heat.

Whisk milk mixture slowly into egg mixture. Add raisins and apples. Add bread cubes to liquid and toss to combine. Let stand until bread is soaked through. Stir again to evenly distribute raisins and apples. Pour into prepared baking dish. Bake for 45 minutes. Serve warm with vanilla ice cream (optional).