Ruth’s Chris–Style Bread Pudding with Whiskey Sauce

A rich, Southern-inspired dessert just like the famous steakhouse classic

This is a copycat-style recipe inspired by Ruth’s Chris Steak House, known for its indulgent desserts. The bread pudding is custardy inside, lightly crisp on top, and drenched in a warm, buttery whiskey sauce.

This is not the official recipe, but a very close restaurant-style recreation.

 Ingredients

Bread Pudding

• 6 cups day-old French bread or brioche, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• ¾ cup granulated sugar
• ¼ cup brown sugar (packed)
• 2 tbsp unsalted butter, melted
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• Optional: ½ cup golden raisins or chopped pecans

Whiskey Sauce

• ½ cup heavy cream
• ½ cup brown sugar
• 4 tbsp unsalted butter
• ¼ cup whiskey or bourbon
• 1 tsp vanilla extract
• Pinch of salt

 Instructions

1. Prepare the Bread Pudding

1. Preheat oven to 175°C / 350°F
2. Grease a 9×9-inch baking dish
3. Spread bread cubes evenly in the dish
4. In a bowl, whisk milk, cream, eggs, sugars, butter, vanilla, cinnamon, nutmeg, and salt
5. Pour mixture over bread, pressing gently so everything absorbs
6. Rest 15–20 minutes for a custardy texture
7. Bake 40–45 minutes, until set and golden on top

2. Make the Whiskey Sauce

1. In a saucepan over medium heat, melt butter
2. Add brown sugar and cream, stirring constantly
3. Simmer 4–5 minutes until slightly thick
4. Remove from heat, stir in whiskey, vanilla, and salt
5. Let cool slightly (it thickens as it rests)

 To Serve

• Spoon warm whiskey sauce generously over bread pudding
• Serve warm, optionally with vanilla ice cream or whipped cream

 Allergen & Nutrition Notes

• Contains: dairy, eggs, gluten
• Nuts: only if added (optional pecans)
• Alcohol: whiskey sauce contains alcohol (some cooks off, but not fully)

 Q & A

Q: Can I make this without alcohol?
Yes. Replace whiskey with vanilla cream sauce or use apple juice + vanilla (¼ cup juice + ½ tsp vanilla).

Q: What bread works best?
Brioche or French bread gives the richest texture. Avoid sandwich bread—it gets mushy.

Q: Can I prepare it ahead of time?
Yes. Assemble, cover, and refrigerate up to 12 hours. Bake fresh before serving.

Q: How do I store leftovers?
Refrigerate up to 3 days. Reheat gently in the oven or microwave.

Q: Can I freeze it?
Bread pudding freezes well (without sauce) for up to 2 months. Sauce is best made fresh.

Q: Why is my bread pudding dry?
Either too much bread or overbaking. It should jiggle slightly in the center when done.

 Pro Tip (Restaurant Style)

Serve in warm bowls and drizzle sauce tableside—just like upscale steakhouses.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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