Le Bistro in Newport Rhode Island was one of the classiest restaurants on the Newport waterfront. Unfortunately, it’s now out of business. There were several items that were only available at Le Bistro. These include the warm salad, French cassoulet, and the bread pudding.
We’re still trying to find people who can provide us with the salad and cassoulet, but we do have the bread pudding…. and you’ll surely be glad if you give it a try.
Ingredients:
- 2 Tablespoons of butter (for the pan)
- 1 12 ounce loaf of stale French bread
- 1 Quart of milk
- 2 Cups sugar
- 1/2 Cup raisins
- 2 Tablespoons vanilla extract
- 3 Eggs
Directions: Preheat oven to 350º F
Spread the butter on the inside of a 10 inch (2 inch deep) cake pan. Break the bread into chunks into a bowl and pour in the milk. Crumble the bread into small pieces and let it soak until all the milk is absorbed.
In a separate bowl, beat the eggs and sugar together until thick. Add the raisins and vanilla. Stir into the bread mixture and mix well. Pour into the buttered cake pan and spread evenly. Place the cake pan into a larger pan and add boiling water to a depth of 1 inch. Bake for about 1 hour or until the pudding is set.
For the Bourbon Sauce:
- 4 Ounces unsalted butter
- Cup sugar
- 1 Egg
- 1/2 Cup Bourbon (we use Jim Beam)
Cut the butter into half-inch pieces and melt in a small pan over very low heat. Combine the sugar and the egg, then add to the melted butter. Stir over low heat until the sugar dissolves and the mixture thickens. Do not allow the mixture to boil. Let it cool somewhat before adding the bourbon. Serve warm over the pudding.
