Ruth's Chris Steak House's bread pudding

MYRTLE BEACH, SC (WMBF) If you're looking for a delicious bread pudding recipe, look no further than Ruth's Chris Steak House.

RUTH'S BREAD PUDDING

This famous New Orleans dessert has proven to be a Ruth's Chris Steak House favorite.

YEILD:

  • 12 hearty portions

TOOLS:

  • Mixing Bowl
  • Sauce Pan
  • Measuring Cups and Spoons
  • Whisk
  • Baking Dish: 10x13x3-inches

INGREDIENTS:

  • French bread, cut into ½ inch cubes, toasted 2 - 8oz. Loaves
  • Milk 1 quart
  • Half-and-half 1 quart
  • Eggs, beaten 12
  • Sugar 2 ½ cups
  • Light brown sugar 1 cup
  • Sweet butter 2 sticks
  • Raisins 1 cup
  • Apple, peeled, cored, cut into ½ inch dice 1
  • Cinnamon 1tbs.
  • Nutmeg ¼ tsp.
  • Salt pinch
  • Vanilla extract 2 tbs.
  • Bourbon 2 tbs.
  • Vanilla ice cream as needed

PROCESS:

  • Combine sugars and divide in half.
  • Add cinnamon, eggs, vanilla, bourbon and salt to ½ of the sugar.
  • In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.
  • Whisk milk mixture into egg mixture, add raisins and apples.
  • Add bread cubes and let stand until soaked through to center.
  • Stir in a few raisins from the bottom and sprinkle a few on top.
  • Pour into buttered baking dish (10x13x3-inches) and bake at 375 degrees for 45 minutes.
  • Serve warm with vanilla ice cream.

SWEET CREAM

YIELD:

  • 2 & 1/2 Quarts

TOOLS:

  • Cup Measure
  • Tablespoon
  • China Cap
  • Spatula
  • Stock Pot
  • Stainless Steel Bowl
  • Stainless Steel Double Boiler
  • 1 Gallon Container

SHELF LIFE:

  • 5 Days

INGREDIENTS:

  • Step 1 6 Cups (v) Heavy Cream
  • 1&1/2 Cups (w) Sugar
  • Step 2 30 Each Egg Yolks, Fresh (out of shell)
  • 1&1/2 Cups (w) Sugar
  • 1 Tablespoon Vanilla Extract

PROCESS

  • Step 1. Place cream and 1&1/2 cups of sugar in a tall stock pot. Mix well and heat until it starts to boil. (Be careful so that the cream will not boil over.)
  • Step 2. Crack eggs and discard whites. In a stainless steel bowl, mix egg yolks and 1&1/2 cups of sugar and vanilla until well blended and sugar is dissolved.
  • Step 3. Whisk simmering cream into egg mixture.
  • Step 4. Transfer mixture to top half of a stainless steel double boiler.
  • Step 5. Cook for 8 - 12 minutes, (until sauce thickens and coats the back of the spatula) stirring constantly, with a spatula pull the sauce away from the sides and folding it back into the center of the bowl. Temperature should reach 165 - 175 degrees F.
  • Step 6. Pass through a fine china cap/strainer into a 1 gallon container.
  • Step 7. Place in an ice bath to cool.
  • Step 8. Once cooled, refrigerate.
  • NOTE: Cream sauce should be a medium consistency.

WHISKEY SAUCE

YIELD:

  • 18 – 4 oz. Servings

TOOLS:

  • 1 Gallon Measure
  • Whip
  • 1 Cup Measure

SHELF LIFE:

  • 5 Days

INGREDIENTS:

  • 2 Quarts (v) Sweet Cream Sauce
  • 1 Cup Jack Daniels

PROCESS:

  • Step 1. Measure out sweet cream and Jack Daniels and whip together well.
  • Step 2. Refrigerate.

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