Kick-start the day with a festive breakfast of Banana Pudding Stuffed French Toast Datil Maple Syrup and Brown Sugar Bacon from Sawgrass Marriott Golf Resort & Spa

Thanksgiving and then the holiday season are just around the corner, and culinary enthusiasts have begun searching for innovative recipes that will herald in a new tradition on the holiday table.

In the spirit of giving, the creative culinary team at the iconic Sawgrass Marriott Golf Resort & Spa are sharing a selection of seasonal treats.


Banana Pudding:
2 Egg Yolks, room temperature
1 Large Egg, room temperature
2 TBSP Crème de Banana (optional)
1 TBSP Vanilla Extract
1 1Ž4 ounces Cornstarch
4 1Ž2 ounces Sugar
2 Cups Whole Milk

Maple Datil Syrup:
1 Cup Maple Syrup (Grade A)
1 TBSP Datil Pepper Hot Sauce

Stuffed French Toast:
6 Slices Challah Bread, cut 1 1Ž4 inches thick (day old bread works best)
1 Cup Whole Milk
1Ž4 Cup Heavy Cream
5 Large Eggs
1 1Ž2 TBSP Granulated Sugar
2 TBSP All-purpose Flour
1Ž4 tsp Baking Powder
1Ž4 tsp Ground Cinnamon
1 Banana, diced

Brown Sugar Bacon:
6 to 8 slices Applewood Smoked Bacon
1Ž2 Cup Light Brown Sugar

6 Servings


For the Banana Pudding:

1. Bring heavy cream and vanilla extract to a boil
2. Whisk together the sugar and cornstarch. Then add egg yolks and eggs and mix
3. Once your cream has come to a boil, slowly pour it into your egg mixture while whisking
4. Transfer back to pot and continue to whisk and cook the mixture until it has thickened
5. Pull the pot off of the heat and whisk in the crème de banana (optional)
6. Transfer pudding to shallow pan, cover directly with plastic wrap, set in fridge to chill

Making the Brown Sugar Bacon:

1. Preheat oven to 400F. Place parchment paper on a sheet pan, arrange bacon on top
2. Sprinkle brown sugar on bacon and bake for 15 to 20 minutes until the bacon is crispy
3. Once baked, drain on paper towels and set aside for later

Making the Stuffed French Toast:

1. Cut Challah slices in half lengthwise, but not all the way, one side should still be attached
2. Take 3 TBSP of the banana pudding and one slice of bacon and stuff your bread slices
3. Whisk together the milk, heavy cream, eggs, sugar, flour, baking powder and cinnamon
4. Dip the bread in the milk mixture, making sure to coat evenly
5. Spray nonstick spray on a hot griddle; cook the stuffed bread until brown on both sides
6. Whisk together maple syrup and datil pepper sauce; pour over the stuffed French toast. Serve warm

Next, serve up a batch of PEPPERMINT CHOCOLATE DOUGHNUT TRUFFLES. Both recipes are so delicious, they can even be substituted as desserts!

2 1Ž2 Cups All-purpose flour
1 Cup Unsweetened Dutch process cocoa powder
2 tsp Baking powder
1/2 tsp Salt
4 Large Eggs
1 1Ž2 Cups Granulated Sugar
1/3 Cup Buttermilk
2 tsp Peppermint extract
3 TBSP Unsalted butter, melted and cooled
Vegetable oil, for frying

1 pound Chocolate candy coating
1 Cup Crushed peppermint striped candies

1. Sift together first four (4) dry ingredients in a bowl and mix together
2. Take remaining five (5) wet ingredients and whisk together in separate bowl.
3. Combine the wet and dry ingredients by mixing together with a stand mixer or wooden spoon
4. After mixing, dough should still be wet; plastic wrap bowl and set in fridge for 3 hours to set up
5. After dough has set, turn out onto lightly floured surface and roll dough 1Ž2 inch thick.
6. With a 1 1Ž2 inch round cutter dipped in flour, cut out disks and place on lined sheet pan, make sure dough is not too sticky by dusting flour on lined sheet pan.
7. Heat oil to 375F using a candy thermometer. Make sure oil is at least 3 inches deep in heavy bottom pot.
8. Fry doughnut for 1 minute on one side, flip and fry 1 more minute. Remove with slotted spoon and place on paper towel lined pan. Set doughnuts aside to cool before dipping.

1. Melt your chocolate until smooth, making sure not to burn it.
2. Dip your doughnut hole in the chocolate to completely cover it, shake off excess chocolate and place on lined sheet pan. Then sprinkle the still wet chocolate with the peppermint candies. Once the chocolate has set, plate up and serve.

Makes about two dozen pieces.

For adults only, end the meal with the SAWGRASS BOURBON CIDER cocktail. It’s perfect for fall because the traditional oaky flavor has gentle undertones of several autumn flavors and scents, guaranteed to bring nostalgia to the drinker. And it’s special because infused apple cider is rarely seen on modern holiday menus. The cocktail pairs nicely as a dessert with a bourbon pecan pie or with an entrée such as braised, smoked pork shoulder. Serve chilled over ice, or warmed.

Sawgrass Bourbon Cider Ingredients:

· Hudson’s Manhattan Rye Bourbon

· Cinnamon infused ginger apple cider

· Ginger beer

· 1 Cinnamon stick

· Slice of fresh ginger

Sawgrass Marriott Golf Resort & Spa, 1000 PGA Tour Blvd., Ponte Vedra Beach, FL 32082. Tel: 94-285-7777. For package information and reservations visit:

About Sawgrass Marriott Golf Resort & Spa
The Sawgrass Marriott Resort and Spa offers 511 guest rooms and suites and 61,000 total square feet of meeting space, all set amongst a backdrop of 65 beautiful acres of Audubon rated grounds. Located in the picturesque locale of Ponte Vedra Beach, this full-service resort provides the best of all worlds, combining contemporary accommodations, an amazing selection of dining options, world-class spa and 99 holes of privileged access to championship golf, courtesy of the adjacent TPC Sawgrass, one of the PGA TOUR's most venerable courses. The Resort’s Cabana Club, located right on the white sands of Ponte Vedra Beach and the Atlantic Ocean, boasts an Olympic sized pool, hot tub, casual Ocean Front dining, and a signature Ocean Front Restaurant, 619 Ocean View, serving the finest fresh seafood, grilled steak and weekly specialties. Beyond the resort lie parks, preserves and gardens for guests to explore, along with a range of museums as well as St. Augustine, America’s oldest city.


Media contacts:
Lorin Konchak
727.821.5155 x120


Mary Jane Kolassa