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
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
- 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.
- 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.
- Place unopened cans of condensed milk in water bath. Cook for an hour until they are caramel in color; let cans cool before opening.
- Spread condensed milk on top of bread pudding mixture and serve warm. Garnish with mixed berries, fresh whipped cream and mint leaf.