A Taste Of Ruth’s Chris Bread Pudding

Bread pudding

Bread pudding, a sweet comfort food. Photo courtesy Ruthʼs Chris Steak House

Don Asam, general manager at Ruth’s Chris Steak House Restaurant Row, is a Hawaii Hospitality industry veteran. Born and raised on Oahu, Don has held management positions at Roberts Hawaii and Hawaii Prince Hotel.

Don and the Ruth’s Chris Steak House Hawaii team welcome you to celebrate Easter Sunday New Orleans-style. Steaks are served sizzling on 500-degree plates after being broiled in 1,800-degree ovens designed by Ruth herself.

And while steak is king, guests also can enjoy fresh island fish specialties.

For more information, call Ruth’s Chris Steak House in Restaurant Row at 599-3860, and Waikiki Beach Walk at 440-7910. Ruth’s Chris would like to share its signature New Orleans Bread Pudding recipe with MidWeek readers. It’s a guest favorite for dessert!

Bread pudding dates back to the 11th century. It was devised as a way to use leftover or stale bread, but now is a wonderful comfort food that has a plethora of ingredients that vary with the seasons or specific tastes. It is basically bread with a custard sauce of eggs, sugar, butter and milk poured over it.

Bread pudding can be made with croissant, Danish, sweet bread or just about any variety of bread. Ingredients that can be added include, but are not

limited to, liquors, fruit, chocolate pieces, nuts or sundae sauces. Try your own add-ins and be creative!


* 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.