Bungalow 4 at Chateau Marmont is rumored to have been one of Frank Sinatra’s favorite spots, and still exudes that old Hollywood charm. The 2-bedroom bungalow is decorated impeccably in that sleek mid century modern style, with a sizeable garden and oh-so-fabulous private back entrance. Complete with a SMEG refrigerator and mini stove, the kitchen is surprisingly functional. Despite the fact that the oven racks are completely misaligned, and the lack of equipment (basic pots and pans, no cutting boards or knives) – it actually produced a few tasty meals over the course of a busy drunken Burn’s Night weekend.

Here’s a dish that requires nothing more than an ovenproof sauté pan. Thrown together the morning after a scotch and cigar fueled evening, I realized that literally anyone could add this to their weekend repertoire and have the perfect “morning after” breakfast. (“morning after” is open to everyone’s own interpretation and imagination). Serve with a side of bacon or sausage with a big cup of coffee. As I was putting together this baked bread pudding for our little crew, I could only begin to imagine what Frank must’ve been up to the morning after in that very same space….

  • 6-7 slices of bread
  • Orange Marmalade (or any good quality jam that you have on hand)
  • 3-4 tblspn unsalted Butter
  • 3 tblspn sugar + 1,2 to sprinkle on top
  • 3 large eggs
  • 1.5 cups (use a mug or small juice glass to measure) milk
  • Handful of blueberries (or other berries, raisins, sliced almonds etc)
  • Pinch of salt
  • One med size ovenproof shallow sauté pan, cast iron pan or baking dish

** Preheat oven to 350F

1). Prepare the pan – butter the bottom and the sides of the sauté pan so nothing sticks after baking. (this means taking room temp butter and slather the pan with a thin layer)

2). Butter + marmalade each slice of bread on one side only, otherwise it’s too sweet. (do not toast!) Then cut in half or into triangles. Arrange neatly (or messy, doesn’t really matter) into prepared pan or dish with jam side up cris crossing style in the pan. Should be enough to cover the entire bottom in one or two layers. It’s okay if there are gaps. Sprinkle blueberries all over the top. Set aside.

3). In a med size bowl, beat the 3 eggs lightly, then add the milk, 3 tblspn sugar and pinch of salt to form the custard.(If you have vanilla extract you can add a small tspn also). Pour this mixture over the bread, and with clean hands press down on the bread so everything is soaked in a little bit. (it does not have to be completely submerged – you want some bits sticking up so they burn a little towards the end). Let sit for 10 to 20 min (if you have the time) for everything to set together.

4). Sprinkle the top with the other 1-2 tblspn sugar, and dot with some more butter if you want.

5). Bake 40-45 min at 350F until top is a little burnt and the custard is all cooked together with the bread.

Serve hot or at room temp with the sides (bacon, sausage, coffee), and make sure to have ‘ol blue eyes playing in the background.

Words by mayako kawai Photos by Evi Bolt & mayako kawai