Recipe by Michael Koribana, Executive Sous-Chef, Arnold Palmer's Bay Hill Club and Lodge
SERVES 12
Ingredients
Bread and Butter Pudding
Whiskey Sauce
Garnish
Preparation
Bread and Butter Pudding
Bring the cream, milk, sugar, vanilla and salt to a boil then remove from heat.
In a separate bowl, slowly whisk and incorporate the custard mixture with the eggs.
Spray a 2-inch high 9-inch x 12-inch pan with pan coating.
Remove crust from the bread.
Butter slices of bread on both sides and place in pan.
Continue this process layering raisins, custard mixture and cinnamon in between each layer. The top layer should only have the custard mixture poured over the top. No raisins or cinnamon.
Bake at 325°F in a water bath for 45 minutes.
Allow to cool down for approximately a half an hour before slicing.
Cut the pieces into 12 3-inch x 4-inch squares.
Whiskey Sauce
In a saucepan combine the butter and sugar until emulsified.
Add whiskey then simmer on low for 1 minute.
Add the heavy cream and simmer for 2 minutes. Combine the corn starch and water together and then slowly add to thicken the sauce as needed.
Assembly
Serve with 2 oz. of whiskey sauce, whipped cream and raspberry garnish on top as shown in the picture.
Wine Match
2013 Alvear Pedro Ximenez de Anada Sherry.
Ingredients
Bread and Butter Pudding
- 1 qt. Heavy Cream
- 1 pt. Milk
- 15 oz. Granulated Sugar
- 2½ oz. Vanilla
- 1½ tsp. Salt
- 9 Eggs
- 3 loaves Texas Toast
- ½ lb. Butter (room temperature)
- 7 oz. Raisins
- ½ oz. Cinnamon
- 2 cups Whipped Cream
- 12 leaves Mint
Whiskey Sauce
- 4 oz. Whole Butter
- 4 oz. Brown Sugar
- 4 oz. Whiskey
- 16 oz. Heavy Cream
- 3 Tbs. Corn Starch
- 6 Tbs. Water
Garnish
- 24 oz. Whipped Cream
- 12 Raspberries
- 12 leaves Mint
Preparation
Bread and Butter Pudding
Bring the cream, milk, sugar, vanilla and salt to a boil then remove from heat.
In a separate bowl, slowly whisk and incorporate the custard mixture with the eggs.
Spray a 2-inch high 9-inch x 12-inch pan with pan coating.
Remove crust from the bread.
Butter slices of bread on both sides and place in pan.
Continue this process layering raisins, custard mixture and cinnamon in between each layer. The top layer should only have the custard mixture poured over the top. No raisins or cinnamon.
Bake at 325°F in a water bath for 45 minutes.
Allow to cool down for approximately a half an hour before slicing.
Cut the pieces into 12 3-inch x 4-inch squares.
Whiskey Sauce
In a saucepan combine the butter and sugar until emulsified.
Add whiskey then simmer on low for 1 minute.
Add the heavy cream and simmer for 2 minutes. Combine the corn starch and water together and then slowly add to thicken the sauce as needed.
Assembly
Serve with 2 oz. of whiskey sauce, whipped cream and raspberry garnish on top as shown in the picture.
Wine Match
2013 Alvear Pedro Ximenez de Anada Sherry.