St Johns September 20 Newsletter | Page 8

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.