Cest La Vie Inn


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"Casablanca Suite - Absolutely heaven and totally decadent!"

Jolee & Dale, July 2012
Carnation, Wshington

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Breakfast - Louisiana bread pudding

Place the bread in a large bowl and pour the milk over it. Allow to soak for 1 hour.

Put the raisins in a smaller bowl and pour the Cointreau over them. Allow to soak for at least 1 hour.

Butter an 8”x11” baking pan and preheat oven to 300 F.

Whisk together the eggs, sugar and vanilla.

Drain the raisins and add them to the soaked bread. Pour the egg/sugar mixture into the bread and mix well.

Pour into the prepared pan and smooth the top with the back of a spoon. Sprinkle with the cinnamon, nutmeg and the dark brown sugar. Dot with the butter cubes.

Place in the preheated oven and bake about 1-1/2 hours until set. Allow to cool at least 30 minutes before cutting.

For the sauce:
Melt the butter over low heat. When it’s hot but not colored, add the confectioners’ sugar and whisk constantly until thick.

When it is very thick and hot, remove it from the heat and whisk in the beaten egg until emulsified, about 2 minutes.

Whisk in the Bourbon and serve warm.

To serve:
Cut the pudding into 12 slices and serve with the warm Bourbon sauce for adults or maple syrup for children.


  • 7oz very stale French bread, cut in cubes
  • 4 cups of whole milk
  • 3 eggs
  • 1 1/3 cups of sugar
  • 1/2 cointreau
  • 1 Tblp cinnamon
  • 1 Tblp freshly ground nutmeg
  • 1/2 cup pack dark brown sugar
  • 1/2 stick unsalted butter cut into cubes


  • 1 stick unsalted butter
  • 1 cup confectioner’s sugar
  • 1 egg beaten
  • 1/2 cup bourbon