Ruth chris steak house bread pudding

Yield: 1 Servings

Measure Ingredient
2 cups Milk
1 pinch Cinnamon
½ cup Sugar
2 \N Eggs slightly beaten
¼ cup Butter
1 pinch Salt
3 cups Cubed French Bread; (stale or oven crisp)
½ cup Seedless raisins
¼ cup Whiskey Sauce
1 cup Packed brown sugar
½ cup Margarine or butter
3 tablespoons Whiskey; (up to 4)


Place milk in saucepan and scald, bringing almost to a boil. (do not allow to boil). Add cinnamon and sugar, blending until smooth. Add scalded milk to eggs and whip thoroughly. Add remaining ingredients, except Whiskey Sauce, and mix lightly. Place in 1½ quart baking dish. Bake @ 350 deg for approximately 45 minutes. Check with toothpick which should come out clean. When firm but boucy, cut into squares to serve, drizzling with Whiskey Sauce. Makes 6 servings. Pudding may be refrigerated for as long as 24 hours. Can be warned in micro, if covered with plastic wrap.

Whiskey Sauce: In 1 quart saucepan, heat brown sugar, butter and whiskey to boiling over medium heat stirring constantly, cook about 5 minutes. Drizzle warm over bread pudding.

Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@...> on Feb 07, 1998

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