Dating to the early 17th century, this warm, rich treat is one of Britain’s oldest and most loved desserts, a comforting blend of bread, eggs, cream, vanilla and spices.

Ingredients

• 20 slices White Bread, crust removed
• 1 1/2 sticks Unsalted Butter, softened
• 10 Large Eggs
• 1 quart Whole Milk
• 1 teaspoon Cinnamon Ground
• 1 each Vanilla Bean, split and scraped
• 1 cup + 2 tablespoon Granulated Sugar
• 1/4 teaspoon Salt
• 1 cup Raisins
• 1/8 cup Powdered Sugar
  

Cooking Instructions

Bread & Butter Pudding Method:
Butter the inside of 10 oven-safe individual serving dishes. Butter bread slices and cut diagonally into quarters. In a medium saucepan, scald milk, vanilla bean seeds, sugar, salt and cinnamon. In a large bowl, whisk eggs and slowly pour hot milk over eggs, continuously whisking. Pour mixture through strainer to remove any lumps. Arrange 8 triangles of bread (2 slices) in each of the 10 oven-safe dishes and sprinkle 1/2 ounce of raisins over top. Pour liquid over each dish evenly, about 1 cup, and allow to stand for about 30 minutes. Bake in a water bath in oven at 325°F for 20 minutes. After pudding is baked, pull out of oven and dust with a thin layer of powdered sugar. Place under a broiler for about 45 seconds, until the edges of the bread turn golden brown.

Assembly:
Serve immediately with vanilla sauce.

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This apple tart was created in 1898 when a chef mistakenly placed it in the oven upside down; it has since become a permanent fixture on the menus of many Ritz-Carlton hotels.

Ingredients

Caramel Ingredients:

• 2 cups + 3 tablespoons Granulated Sugar
• 2 sticks Unsalted Butter
• 3 each Vanilla Beans, split and scraped
• 2 tablespoons Calvados Brandy
  
  

Tart Ingredients:

• 20 each Braeburn Apples
• 5 each 7” Puff Pastry Discs (based on size of 6” pans)
  
  

Cooking Instructions

Tarte Tatin Method:
Make caramel by pouring sugar, a little at a time, into stainless steel saucepan over medium heat. Stir until it dissolves and repeat until all sugar is melted and caramelized to a medium brown color. Remove from heat and add butter and vanilla seeds and whisk until smooth and all butter is incorporated. Evenly distribute the caramel into (5) 6” oven-proof sauté pans (pans must be able to be placed in oven; no plastic or rubber components).

Peel and core apples; cut them into 4 wedges. Arrange apple in pans on top of caramel; it should be very full with 4 whole apples per pan. Add Calvados over the apples. Hold remaining apples and add when apples cook down. Place pans and apples on low heat until caramel simmers. Add remaining apples as space allows. Place pans in oven at 375ºF until caramel boils (approximately 30 minutes). Allow apples to cool and place a disc of puff pastry on top; seal around rim of pans. Bake at 375ºF for approximately 18 minutes, until dough is golden brown, and remove from oven. Let cool slightly and drain off excess liquid. Let cool for approximately 15 minutes and flip upside down to unmold on a cooling rack.

Note: Excess liquid can be reduced by half and served as an accompanying sauce.

Vanilla Ice Cream & Vanilla Sauce:
View Vanilla Ice Cream and Vanilla Sauce recipes.

Assembly:
Serve with vanilla ice cream or vanilla sauce.

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Dating to the early 17th century, this warm, rich treat is one of Britain’s oldest and most loved desserts, a comforting blend of bread, eggs, cream, vanilla and spices.

Ingredients

• 20 slices White Bread, crust removed
• 1 1/2 sticks Unsalted Butter, softened
• 10 Large Eggs
• 1 quart Whole Milk
• 1 teaspoon Cinnamon Ground
• 1 each Vanilla Bean, split and scraped
• 1 cup + 2 tablespoon Granulated Sugar
• 1/4 teaspoon Salt
• 1 cup Raisins
• 1/8 cup Powdered Sugar
  

Cooking Instructions

Bread & Butter Pudding Method:
Butter the inside of 10 oven-safe individual serving dishes. Butter bread slices and cut diagonally into quarters. In a medium saucepan, scald milk, vanilla bean seeds, sugar, salt and cinnamon. In a large bowl, whisk eggs and slowly pour hot milk over eggs, continuously whisking. Pour mixture through strainer to remove any lumps. Arrange 8 triangles of bread (2 slices) in each of the 10 oven-safe dishes and sprinkle 1/2 ounce of raisins over top. Pour liquid over each dish evenly, about 1 cup, and allow to stand for about 30 minutes. Bake in a water bath in oven at 325°F for 20 minutes. After pudding is baked, pull out of oven and dust with a thin layer of powdered sugar. Place under a broiler for about 45 seconds, until the edges of the bread turn golden brown.

Assembly:
Serve immediately with vanilla sauce.

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This recipe celebrates the pure dairy products from New York state in a classic preparation blending cream cheese, heavy cream, eggs and sour cream.

Ingredients

Graham Cracker Crust Ingredients:

• 1 cup Graham Cracker Crumbs
• 1 tablespoon All Purpose Flour
• 1 tablespoon Granulated Sugar
• 1/2 stick Unsalted Butter, melted
  
  

Cheesecake Mixture Ingredients:

• 3 1/2 lbs. Cream Cheese, room temperature
• 1 3/4 cups Granulated Sugar
• 7 each Large Eggs, whole
• 1/2 cup + 1 1/2 tablespoon Heavy Cream
• 1 each Vanilla Bean, split and scraped
• 1 tablespoon Vanilla Extract
• 1/2 cup + 1 tablespoon Sour Cream
  
  Cooking Instructions
  
  Graham Cracker Crust Method:
  Combine first 3 ingredients in mixer using paddle attachment on lowest speed. Add the butter in a steady stream until mixed evenly.
  
  Cheesecake Mixture Method:
  Line inside ring of a 10” springform pan or ring mold with 5” strip of parchment paper. Press graham cracker crust mix into bottom of pan. Mix cream cheese and sugar until smooth. Whisk eggs, heavy cream and vanillas together, then add to cream cheese mix, scraping frequently. Add sour cream and blend well until mix is smooth. Pour cheesecake batter over graham cracker crust and bake at 300°F in water bath for 2 hours or until firm to the touch. Remove from oven, let cool completely, then refrigerate. Once cold, remove ring or springform pan and serve.
  
  Marinated Strawberries & Raspberry Sauce:
  View Marinated Strawberries and Raspberry Sauce recipes.
  
  Assembly:
  Slice cheesecake and serve with raspberry sauce or marinated strawberries.
  
  Tips:
  In order to firmly pack graham cracker crumbs into pan, use back of a metal measuring cup. So you don’t displace the graham cracker crust, pour filling over the back of a large serving spoon. To prevent water from seeping into pan, wrap base of pan in foil.
  
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• 1/4 oz. Rémy Martin® V.S.O.P.
• 1/2 oz. Godiva® Dark Liqueur
• 1/2 oz. Kahlúa®
• 1/2 oz. Chocolate Syrup
• 6 oz. Fresh, Hot Coffee
  
  

• Preheat a Coffee Mug for 30 seconds with hot water.
• Empty water and add Rémy V.S.O.P., Kahlúa, Godiva Dark and chocolate syrup.
• Fill with hot coffee to 3/4” from the lip of the mug.
• Top with fresh whipped cream and chocolate shavings.
  
  

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