There is a little restaurant in East Austin called Le Bistrette.
They serve regional American cuisine in a space that seats about 30. Parking is a bit of a squeeze. Like just about every other restaurant in the city, this one posts a PDF of the menu on its website and is getting into composting and local sourcing.
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New Orleans Bread Pudding
Butter, for greasing pan
2 egg yolks
1 cup sugar
1/2 cup brown sugar
1 tsp. cinnamon
2 tsp. vanilla extract
2 cups heavy cream
1/2 loaf French bread, cut into 1/2-inch cubes (about 4 cups)
1/4 cup golden raisins
1 cup unsalted butter, melted
Whipped cream, for garnish
Preheat the oven to 350 degrees.
Coat a 9-inch-diameter cake pan with butter. Whisk the eggs, egg yolks, sugars, cinnamon and vanilla together in a large mixing bowl until very smooth. Add the heavy cream and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
Pour mixture into the prepared pan. Bake for 20 minutes and then pour melted butter over the top of the pudding. Place back in the oven and cook for another 30 to 35 minutes, until the pudding is set in the center. Let cool before unmolding and slicing.
To serve, cut the pudding into slices. Top with whipped cream and bourbon sauce (recipe below).
1 cup light brown sugar
2 Tbsp. all-purpose flour
2 pinches cinnamon
4 Tbsp. unsalted butter, melted
2 1/2 cups whole milk
2 Tbsp. vanilla extract
1 cup bourbon
In heavy saucepan, whisk dry together, then whisk in wet ingredients, except vanilla and bourbon, until smooth. Cook over medium heat until the sauce coats the back of a spoon, whisking constantly (10-12 min). Do not leave it. Stir in vanilla and bourbon. Pour over bread pudding.
— Sandi Pepper, culinary arts department chair at Austin Community College