The Sonesta Fort Lauderdale Beach has unveiled its completely redesigned, oceanfront, full-service restaurant, Bistro. Embracing a beachy-chic look, Bistro brings the nearby ocean indoors, contrasting white-washed wood floors with cool blue, leather furnishings and walls. Serving breakfast, lunch and dinner, Bistro’s attention-grabber may well be its Enomatic® wine machines along the back wall, where you can sip and swirl as day transitions into evening. New menu items include Bohemian Conch Chowder, Mojo Chicken, and Island Snapper, a chili and cumin-rubbed seared snapper topped with mango-papaya relish. If you can’t stop by for a visit soon, Executive Chef Mark Heinemann has offered this preview – his signature Dulce de Leche Bread Pudding:

Dulce de Leche Bread Pudding
Ingredients:
4 lbs of cubed Challah bread
1 cup milk to saturate bread
1 quart heavy cream
6 egg yolks 2 whole eggs
1 lb of brown sugar
1 cup golden raisins
3 tbl cinnamon
1 oz. vanilla
4 cans sweet condensed milk
Mixed berries Whipped cream Mint leaves

Preparation:

1. Place cubed bread in bowl and pour milk over to cover.   Mix together cream, egg yolks, whole eggs, sugar, raisins, cinnamon and vanilla.  Add to bread mixture and mix gently.
2. Place in oven-safe buttered dish and cover with foil. Place in water bath in a 350° oven for one hour. Remove and cool for 30 minutes.
3. Place unopened cans of condensed milk in water bath. Cook for an hour until they are caramel in color; let cans cool before opening.
4. Spread condensed milk on top of bread pudding mixture and serve warm.  Garnish with mixed berries, fresh whipped cream and mint leaf.