BREAD PUDDING Ruth's Chris Steak House Famous Recipe - see video Ruth & Jack Harris -
BREAD PUDDING Ruth's Chris Steak House Famous Recipe - see video Ruth & Jack Harris -
Ruth's Chris Steak House Famous BREAD PUDDING see video Ruth & Jack Harris

BREAD PUDDING Ruth's Chris Steak House Famous Recipe - see video Ruth & Jack Harris -

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Ruth Fertil, the renowned restaurateur, made an appearance on the Harris Co. TV show alongside Jack Harris and Charles Knight on WFLA TV channel 8. The purpose of her appearance was to promote the opening of her new restaurant in Tampa, Florida. During the live interview, Ruth shared insights on her vision for the restaurant, the menu offerings, and the unique dining experience that the restaurant will provide. She also highlighted the importance of supporting local businesses and creating job opportunities for the community. The interview was received positively by the audience, and many expressed their excitement for the opening of the new restaurant.

Ruth's Chris Bread Pudding has become a beloved dessert all over the world, but do you know its fascinating history and origin? The dish was actually created by Ruth Fertel, the founder of Ruth's Chris Steak House, in the 1960s. She wanted to offer a unique dessert option to her customers and decided to experiment with a traditional bread pudding recipe. Ruth's version quickly became a hit, featuring a rich and creamy texture and a mouthwatering whiskey sauce. Today, the recipe remains largely unchanged and is still made fresh in each Ruth's Chris restaurant. So next time you indulge in a warm, decadent slice of Ruth's Chris Bread Pudding, remember the innovative woman who created it and the legacy she left behind.

PREPARATION: 1 hour 15 minutes – make 16 servings

EQUIPMENT: 1 ½ Qt. Saucier or 2 Qt. Saucepan, 9x13” Roasting Pan, Mixing Bowls, Kitchen Machine food cutter with #2 cone, (variations) bake in Oil Core Electric Skillet at 200°F, or in the 13” Casserole Karahi Pan on your Induction Cooker at 200°F


  • 9 whole eggs
  • 2 tablespoons vanilla
  • ½ teaspoon cinnamon
  • 2 cups sugar
  • 4 cups milk, heated to steaming
  • ½ cup (1 stick) butter, melted
  • ½ pound stale French bread, cut into small cubes
  • ¾ cup raisins
  • 1 small apple, cored and julienne cut (skin to) #2 cutting cone
  • Pinch of salt
  • For Sauce: Vanilla Yogurt and Amaretto Liquor (optional) it is so good it may not need it.


Lightly grease a 9x13-inch pan. Preheat oven to 350 F.

Break eggs into a large mixing bowl and whisk until frothy. Whisk in vanilla, cinnamon, and sugar until smooth. Slowly whisk in the hot milk, then the butter. Stir in the bread, raisins, apple, and salt.

Pour mixture into prepared pan, and bake about 45 minutes, until pudding is firm, and a toothpick inserted in center comes out clean. Let cool 10 minutes before cutting into portions.

Top with Amaretto Cream Sauce, a combination of Vanilla Yogurt mixed with Amaretto liquor.

Ask the chef. Text or call 1-813-390-1144