This bread pudding recipe is fantastic. It’s an original recipe from the famous New Orleans Ruth Chris Steak House.
If you have never been there or haven’t tried this particular dessert, make it at home. It will become a new family favorite. More easy dessert recipes at the bottom of the page.
Bread Pudding Recipe
HOLIDAY BREAD PUDDING RECIPE
2-1/2 cups white sugar
1 cup light brown sugar
1 TBS cinnamon
1/4 tsp nutmeg
12 eggs, beaten
2 TBS vanilla extract 2 TBS bourbon
1 quart milk
1 quart half-and-half
2 sticks sweet butter
1 cup raisins, optional
1 apple – peeled, cored and dice into 1/2 inch pieces
two 8 ounce loaves French bread, cut into 1/2 inch cubes and toasted
PREHEAT oven to 375 degrees and butter a 10×13 inch pan.
Combine sugars and divide in half. Add cinnamon, nutmeg, eggs, vanilla, bourbon and salt to 1/2 of the sugar.
In a saucepan, combine milk, half-and-half and butter with the other half of the sugar and bring to a boil.
Whisk milk mixture into egg mixture and add the 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 and bake for 45 minutes. If using a 9×13 inch pan, bake an additional 5 to 7 minutes. Serve warm with ice cream.
Serve with homemade vanilla ice cream, or warm rum sauce – recipe below.
EASY EGGNOG BREAD PUDDING RECIPE
2 cups eggnog
1/3 cup white sugar
1/4 cup rum
3/4 tsp nutmeg
6 cups dry French bread cubes (about 8 slices), crust removed
1/2 cup dried cherries or cranberries
powdered sugar, garnish
PREHEAT oven to 325 degrees.
In a mixing bowl, beat eggs, eggnog, sugar, rum and nutmeg. Fold in bread cubes and dried fruit. Let stand 10 to 15 minutes or until bread is softened, stirring once or twice.
Pour into lightly greased 1 quart square or round baking dish. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with powdered sugar if not using sauce. Serve room temperature with warm rum sauce; below. Chill leftovers.
HOMEMADE RUM SAUCE FROM SCRATCH
1/2 cup sugar
1 TBS cornstarch
1/2 cup hot water
1/2 cup hot light rum
1 tsp vanilla
2 TBS butter
Mix sugar and cornstarch in small saucepan. Slowly add 1/2 cup hot water and hot rum, stirring well. Cook for 1 minute and remove from heat. Add vanilla, butter and a sprinkle of nutmeg. Serve warm over bread pudding.
HOMEMADE WHISKEY SAUCE RECIPE
1/2 cup butter
1 cup sugar
1 egg, beaten
1/4 cup whiskey (or Brandy)
Cook butter and sugar in a double boiler until mixture is thick and sugar is dissolved. Add a spoonful of mixture to egg, then stir egg in to butter-sugar mixture. Cool slightly; add whiskey.