RECIPE FROM THE CHEF
Hello Members,
A special thank you to everyone who attended our annual Member-
Member tournament. It was a fantastic three days and the club’s
kitchen staff as well as myself can’t wait for the next one! Your Culinary
staff at St. Johns is looking forward to creating an exciting and memorable
dining experience. We have plenty of new and exciting events coming up in the
next few months as well as the opening of the Bridge Restaurant very soon.
Bourbon Bread Pudding
Chef Alex Sapp
Executive Chef
INGREDIENTS:
One Loaf of French Bread, (1 in. cubes) 16 oz.
Milk
4 cups
Large Eggs (beaten) 3
Sugar
2 cups
Butter
3 tablespoons
Vanilla Extract
2 tablespoons
Bourbon
4 tablespoons
DIRECTIONS:
1. Combine bread and milk
in a large mixing bowl; set
aside for 5 minutes.
2. Add eggs, sugar, raisins,
butter and vanilla; stir well.
3. Spoon mixture into a
greased 3 quart casserole.
4. Bake, uncovered, at 325°F
for 1 hour or until firm.
5. Cool in pan at least 20
minutes before serving.
8
Bourbon Sauce
INGREDIENTS:
Butter, Softened, 1⁄2cup
Sugar, 1 cup
Large Egg (well beaten), 1
Bourbon, 2 tablespoons
DIRECTIONS:
1. Bourbon Sauce: Combine
butter and sugar in a
small saucepan; cook over
medium, stirring frequently,
until sugar dissolves.
2. Add egg, stirring briskly
with a wire whisk until well
blended.
3. Cook over medium heat 1
minute.
4. Remove from heat, cool
slightly; stir in bourbon.