Indulge in our Espresso Martini, a tantalizing blend of rich espresso, smooth vodka, and a hint of coffee liqueur, expertly shaken to create a velvety texture. Topped with a light dusting of coffee grounds, this sophisticated cocktail is the perfect pick-me-up for any occasion, combining the boldness of coffee with the elegance of a classic martini. Sip and savor the delightful balance of flavors that will awaken your senses and elevate your night out.

Espresso Martini

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

Preheat your oven to 350°F (175°C). Cut the stale bread into cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the milk, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, whisky, ground cinnamon, and salt until well combined.

Mix Wet Ingredients

Pour the wet mixture over the bread cubes, ensuring that all pieces are soaked. Allow it to sit for about 10-15 minutes to absorb the liquid.

Combine Mixtures

Fold in the raisins gently, making sure they are evenly distributed throughout the mixture.

Add Raisins

Transfer the mixture to a greased baking dish. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Bake the Pudding

Once baked, remove from the oven and let it cool for about 10 minutes before serving.

Cool

In a saucepan, combine the milk and heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the saucepan, adding the pod as well. Heat the mixture over medium heat until it begins to steam, but do not let it boil.

Heat Milk and Cream

In a separate bowl, whisk together the egg yolks and granulated sugar until thick and pale.

Whisk Egg Yolks and Sugar

Once the milk and cream mixture is steaming, slowly pour it into the egg yolk mixture while whisking constantly to temper the eggs.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Cook the Sauce

Strain the sauce through a fine-mesh sieve into a bowl to remove the vanilla pod. Allow to cool before serving.

Strain and Cool

stale bread

milk

heavy cream

brown sugar

granulated sugar

eggs

vanilla extract

whisky

raisins

ground cinnamon

salt

vanilla bean

egg yolks