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Warm Ruth’s Chris–style Bread Pudding

A warm, buttery, and boozy bread pudding with a rich custardy center and a glossy bourbon vanilla sauce, perfect for cozy gatherings.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 7 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the bread pudding
  • 4 cups day-old bread, French or brioche, cubed Day-old bread soaks best.
  • 2 cups heavy cream Use half heavy cream for richness.
  • 1 cup whole milk Can substitute with whole or 2% milk.
  • 3 large eggs
  • 3/4 cup brown sugar
  • 2 tablespoons melted butter Use unsalted butter to control salt.
  • 1 tablespoon vanilla extract Real vanilla for better depth.
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch salt
For the bourbon vanilla sauce
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 3 tablespoons butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. Whisk cream, milk, eggs, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt in a large bowl until smooth.
  3. Add the cubed day-old bread and gently stir to soak the custard; let it sit for about 15 minutes until the bread looks plump.
  4. Press the soaked bread into your greased dish, smoothing the top.
Baking
  1. Bake for about 40 minutes, or until the top is golden and a knife inserted near the center comes out with a few moist crumbs.
  2. While the pudding rests for 5 minutes, make the sauce by combining cream, brown sugar, butter, and bourbon in a saucepan over medium heat.
  3. Stir and simmer until the sauce thickens and becomes silky.
  4. Slice the pudding, serve warm, pouring the bourbon vanilla sauce over the top.

Notes

For a lighter custard twist, swap half the heavy cream for additional milk. Cube bread the night before for quicker soaking.