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Name: Ruth Chris Steak House Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Seedless raisins; 3 tb Whiskey (up to 4); 1 pn Cinnamon; 1 c Brown sugar packed; 1/4 c Butter; 1/4 c Whiskey Sauce; 3 c French Bread Cubed, stale; 1/2 c Margarine or butter; 2 Eggs slightly beaten; 1 pn Salt; 1/2 c Sugar; 2 c milk

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INGREDIENTS

1/2 c Seedless raisins
WHISKEY SAUCE
3 tb Whiskey ; (up to 4)
1 pn Cinnamon
1 c Brown sugar ; packed
1/4 c Butter
1/4 c Whiskey Sauce
3 c French Bread ; Cubed, stale
1/2 c Margarine or butter
2 Eggs ; slightly beaten
1 pn Salt
1/2 c Sugar
2 c milk

Servings

INSTRUCTIONS

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 1 1/2 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 on Feb 07, 1998

NOTES

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Ruth Chris Steak House Bread Pudding

1/2 c Seedless raisins
 WHISKEY SAUCE
3 tb Whiskey (up to 4)
1 pn Cinnamon
1 c Brown sugar packed
1/4 c Butter
1/4 c Whiskey Sauce
3 c French Bread Cubed, stale
1/2 c Margarine or butter
2 Eggs slightly beaten
1 pn Salt
1/2 c Sugar
2 c milk

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 1 1/2 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@flatoday.infi.net>  on Feb 07, 1998

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Nutrition

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Serving Size: 1 Serving (2096g)
Recipe Makes: 1

Calories: 6914
Calories from Fat: 2573 (37%)

Amt Per Serving		% DV

	Total Fat 285.8g	381 %
	Saturated Fat 79.9g	400 %
	Monounsaturated Fat 101.2g
	Polyunsanturated Fat 65.8g
Cholesterol 2273.8mg		700 %
Sodium 4820.9mg		166 %
Potassium 2492.9mg		66 %
Total Carbohydrate 990.7g		291 %
	Dietary Fiber 11.1g	45 %
	Sugars, other 979.6g
Protein 110.4g		158 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6914

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