Ruth's Bread Pudding
ingredients
2 8-ounce loaves French bread, cut into 1/2 inch cubes, toasted
1 quart milk
1 quart half and half
12 eggs, beaten
2 1/2 cups sugar
1 cup light brown sugar
2 sticks sweet butter
1 cup raisins
1 apple, peeled, cored, cut into 1/2 inch dice
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 pinch salt
2 tablespoons vanilla extract
2 tablespoons bourbon
Vanilla ice cream (as needed)
1 quart milk
1 quart half and half
12 eggs, beaten
2 1/2 cups sugar
1 cup light brown sugar
2 sticks sweet butter
1 cup raisins
1 apple, peeled, cored, cut into 1/2 inch dice
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 pinch salt
2 tablespoons vanilla extract
2 tablespoons bourbon
Vanilla ice cream (as needed)
directions
Combine sugars and divide in half. Add cinnamon, eggs, vanilla, bourbon, and salt to half of the sugar. In a saucepan, combine milk, half & half, and butter with the other half 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 a buttered baking dish (10" x 3" x 3") and bake at 375 degrees for 45 minutes. Serve warm with vanilla ice cream.