Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Bread Pudding




BREAD PUDDING
Ruth’s Chris Steak House Copycat Recipe

Makes 4 Servings

Bread Pudding:
1 stick sweet butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 8 oz loaf French bread cut into 1/2-inch cubes
1 small apple, peeled, cored and cut into 1/2-inch dice
1/2 quart half & half
vanilla ice cream as needed

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 buttered baking dish (8 x 10 x 3 inches) and bake at 375 degrees for 45 minutes. Serve warm with vanilla ice cream.  Top with whiskey sauce.

Sweet Cream Sauce:
2 cups heavy cream
1 1/2 cups sugar
8 egg yolks (whites discarded)
1 teaspoon vanilla extract

Place cream and 3/4 cup sugar in pot. Mix well and heat until it starts to boil. Place egg yolks, remaining sugar and vanilla in separate bowl.  Mix until well blended. Whisk simmering cream into egg mixture and mix well. Transfer mixture into double boiler for 8-12 minutes, stirring constantly. Pass through strainer and cool.

Whiskey Sauce:
2 cups Sweet Cream Sauce
3 tablespoons Jack Daniel’s

Measure out sweet cream and Jack Daniel’s and whip together well.  Refrigerate.


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