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At Ruth’s Chris Steak House they make a delicious bread pudding but after feasting on one of their mouth-watering steaks, I’m always way too stuffed (and feeling too guilty lol) to order it. I prefer to prepare this rich and decadent dessert at home since I can keep control of the portion size.
This traditional Southern dessert is made with bourbon laced French bread and is topped with a whiskey cream sauce. This dish has been featured on the Ruth’s Chris menu for decades and once you taste it, you will understand why.
New Secret Recipe
1 stick sweet butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 8 oz loaf French bread cut into 1/2-inch cubes
1 small apple, peeled, cored and cut into 1/2-inch dice
1/2 quart half & half
vanilla ice cream as needed
Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon and salt to half 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 (8 x 10 x 3 inches) and bake at 375° for 45 minutes. Serve warm with vanilla ice cream. Top with whiskey sauce.
SWEET CREAM SAUCE
2 cups heavy cream
1 1/2 cups sugar
8 egg yolks (whites discarded)
1 tsp vanilla extract
Place cream and 3/4 cup sugar in pot. Mix well and heat until it starts to boil.
Place egg yolks, remaining sugar and vanilla in separate bowl. Mix until well blended.
Whisk simmering cream into egg mixture and mix well.
Transfer mixture into double boiler for 8-12 minutes, stirring constantly.
Pass through strainer and cool.
2 cups Sweet Cream Sauce
3 tbs Jack Daniel’s
Measure out sweet cream and Jack Daniel’s and whip together well. Refrigerate.
Makes 4 Servings
Source: Ruth’s Chris Steak House
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