Pudding on the Ritz

Red Sky Golf Club’s utterly scrumptious dessert.

Public or private, few golf course restaurants rival Red Sky Golf Club’s Silver Sage. Perched above the club’s Norman Course, the fine-dining space complements polychromatic sunsets with some of the freshest cuisine in the Vail Valley. The menu changes at least four times per season, according to Executive Chef Tim McCaw, but a handful of items—the Short Rib Pot Stickers and Red Sky Chicken—remain staples. “And if we ever took the White Chocolate Toffee Bread Pudding off the menu,” he says, “we’d have issues; it’s been a hands-down favorite since we opened 10 years ago.” Pastry Chef Fred Wurtzel crafts the custardy confection with homemade toffee and caramel, topping it off with local raspberries. The most delectable part? You don’t have to be a member to savor it. Not only does the recipe (minus five hours of making caramel and toffee) appear below, but Silver Sage, despite its location in Red Sky’s Member Clubhouse, also welcomes the public for dinner. redskygolfclub.com

White Chocolate Toffee Bread Pudding (serves 12)

2 Loaves French bread
8 Eggs
4 1/2 Cups Heavy whipping cream
2 Cups Sugar
2 tsp. Vanilla
2 tsp. Salt
1/2 lb. Unsalted butter or (2 Sticks)
1 (12 oz.) Bag of White Chocolate Chips
Store-bought Caramel Sauce
4 Toffee bars (without chocolate)

Mix eggs, sugar, heavy whipping cream, vanilla and salt. Cut bread into medium cubes and melt butter. Toss bread in melted butter and add chocolate and two chopped up toffee bars. Put bread into greased 9 x13 pan, pour cream mix over and press to absorb mix, cover with parchment and foil. Bake at 350° 1 1/2 hours in water bath if possible, finished when the center is firm. Serve with caramel sauce and garnish with toffee and fresh raspberries.