bay hill bread and butter pudding

​Recipe by Michael Koribana, Executive Sous-Chef, Arnold Palmer's Bay Hill Club and Lodge

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​SERVES 12

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.

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Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA. Image courtesy Bay Hill.