Ruth Chris' Bread Pudding

* Exported from MasterCook *

Ruth Chris' Bread Pudding

Recipe By : Ruth Chris Steak House
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c milk
1 pinch cinnamon
1/2 c sugar
2 eggs -- slightly beaten
1/4 c butter
1 pinch salt
3 c cubed French bread -- stale or oven crisp
1/2 apple peeled, cored -- cut in small pieces
1/2 c seedless raisins
1/4 c Whiskey Sauce
Whiskey Sauce
1 c brown sugar
1/2 c butter
3 tbsp whiskey

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 ingred
nts, except Whiskey Sauce, and mix lightly. Place in 1 1/2 quart baking dish.
Bake at 350 degrees for approximately 45 minutes. Check with toothpick, which
should come out clean. When firm but bouncy, cut into squares to serve,
drizzling with Whiskey Sauce. Whiskey Sauce: In one quart saucepan, heat all
ingredients stirring for about 5 minutes.


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NOTES : Can be refrigerated and microwaved prior to serving (covered with
plastic wrap).