Ruth’s Chris Steak House Bread Pudding
2 (8-ounce) loaves French bread, cut into 1/2-inch cubes, toasted
1 quart milk (may use 2 percent)
1 quart half-and-half
12 eggs, beaten (may use egg substitute)
2 1/2 cups sugar
1 cup light brown sugar
2 sticks sweet butter (may use less)
1 cup raisins
1 apple, peeled, cored and cut into 1/2-inch dice
1 tablespoon cinnamon
1/4 teaspoon nutmeg
pinch salt
2 tablespoons vanilla extract
2 tablespoons bourbon
Preheat oven to 375 degrees.
Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar. In a saucepan, combine milk, half-and-half and butter with the rest 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 (10-by-13-by-3 inches) and bake at 375 degrees for 45 minutes. Serve warm with vanilla frozen yogurt. Makes 12 hearty portions.
Source: Kaneohe Hawaii Mid-Week newspaper, recipe from Don Asam, general manager at Ruth’s Chris Steak House, Kaneohe, Hawaii