About Mimi’s Cafe

Founded in 1978 by Arthur Simms, who was stationed in France during World War II, Mimi’s Cafe is a neighborhood cafe offering French Inspired American comfort food. In February 2013 Mimi’s Cafe was purchased by Le Duff America, Inc., the North American subsidiary of Groupe Le Duff, a global bakery and restaurant company headquartered in Rennes, France. Since then, the team has launched new dishes reflecting the culinary traditions of fresh ingredients, bistro classics, and American comfort food. There are currently 97 Mimi’s Cafe locations throughout 18 states in the U.S.




Bread Pudding

Mimi's Cafe Recipe

Serves 6

Bread Pudding:
1 loaf French bread, cut into 1 inch cubes
1/2 cup raisins (soak 1/2 hour in warm water and drain)
1 pinch nutmeg
1/4 lb. butter, melted
1/4 cup sugar
2 teaspoons vanilla
1 quart half and half
4 eggs, beaten

Whiskey Sauce:
1/2 lb. butter
2 cups sugar
1/4 cup whiskey
4 eggs (beaten in a small bowl with the whiskey)

Fill a 9"x 9"x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. You might not use the whole loaf). Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.

Bake in a 325 degree oven for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.

Whisky Sauce:  Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey.  Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.

NOTE: This sauce contains egg yolks, which can carry salmonella bacteria if not fully cooked. As with other foods like beef tartar, Caesar salad, or eggs cooked "sunny side up," caution is advised when eating raw or lightly cooked eggs

1 comment:

  1. la Madeleine Diplomat (bread pudding) uses day old croissants and golden raisins.
    12-18 plain butter croissants, cut into 1 inch cubes
    1/4 cup golden raisins
    1 pinch nutmeg
    1 pinch clove
    1 tbs cinnamon
    1/4 lb. butter, melted
    1/4 cup sugar
    1 teaspoons vanilla
    1 1/2 cup heavy cream
    1 1/2 cups whole milk
    6 eggs, beaten

    You can shape them on a baking sheet on handful size balls or fill muffin trays but la Madeleine used to use ramekins.
    Mix all ingredients except raisins and chopped croissants
    Beat mixture until light film of foam forms
    Add in chopped croissants until mixture is absorbed and then add raisins
    Mix and add one or two more handfuls of croissant.
    Press into balls and press gently on baking sheet or pack tightly in muffin cups or ramekins
    Bake- baking sheet -325 for about 30 minutes
    - muffin cups 325 for 35 minutes
    - ramekins 325 for 35- 50 minutes depending on ramekin size and thickness
    I prefer dryer diplomat so I extend the cooking time 10-25 minutes

    Top with whipped cream- fresh or canned
    Sliced strawberries or bananas
    Maple or boysenberry syrup
    Anything else you want or would put on French toast is really good