Warm Ruth’s Chris Bread Pudding with Bourbon Vanilla Sauce

Instructions:

1. Preheat the oven to 350°F (175°C) and butter a baking dish.
2. Spread the bread cubes evenly in the dish.
3. In a large bowl, whisk together the heavy cream, milk, eggs, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
4. Pour the custard mixture over the bread, gently pressing down so all pieces are soaked.
5. Let the mixture rest for 10 minutes to absorb the custard fully.
6. Bake uncovered for 40 minutes, until puffed, golden, and set in the center.
7. While the bread pudding bakes, prepare the sauce by combining heavy cream, brown sugar, and butter in a saucepan.
8. Simmer over medium heat for 5 to 7 minutes, stirring often, until slightly thickened.
9. Remove from heat and stir in the bourbon and vanilla extract.
10. Serve the bread pudding warm, generously drizzled with bourbon vanilla sauce.

Variations

• Add raisins or chopped dates to the bread mixture for extra sweetness.
• Substitute rum or whiskey for bourbon in the sauce.
• Use challah bread for an extra-soft, custardy texture.
• Add a pinch of cardamom for a subtle aromatic twist.

Tips

• Day-old bread absorbs custard better than fresh bread.
• Do not overbake; the center should be set but still soft.
• Warm the sauce just before serving for the best texture.
• Serve with vanilla ice cream for an authentic steakhouse finish.