French creole classic bread pudding

Yield: 1 servings

Measure Ingredient
1 Prepared pastry shell; defrosted
2 cups Whole milk
½ cup Raisins
3 mediums Apples; peeled, cored
2 mediums Apples; finely chopped
1 medium Apple; sliced for
Garnishing
1 cup Pecans; finely chopped
½ cup Whole pecans; for garnishing
6 Egg yolks
½ cup Sugar
1 tablespoon Vanilla
2 tablespoons Melted butter
½ teaspoon Cinnamon
½ Stale French bread loaf
=== FOR RUM SAUCE ===
1 Stick Butter
1 cup Sugar
1 Egg; beaten well
Rum; to taste

Line bottom of ungreased dish with defrosted pastry shell. Poke holes in sides and bottoms, and bake according to instructions. Set aside. In microwave-safe bowl, heat milk and raisins on high for 4 minutes. Let stand. In the bowl containing the milk-and-raisin mixture, add the following: egg yolks, sugar, vanilla, melted butter and cinnamon. Mix together well. Add the chopped apples and chopped pecans. Tear into small pieces ½ loaf of stale French bread. Add bread pieces to mixture and stir well. Keep adding bread until just a small amount of liquid is left in bottom of bowl. Spoon mixture over baked puff pastry. Use sliced apples to garnish top, making circle with the apples (fan them out). Tuck whole pecans between apple slices in center of pan. Sprinkle reserved chopped pecans around outside of pan and in center. Bake in 350 degree oven for 40 to 50 minutes, until dark golden brown. Preparation for rum sauce: Using a double broiler, melt butter, then add sugar, egg, and rum to taste. Make sure the mixture doesn't boil or the sugar will crystallize. Pour rum sauce over hot bread pudding.

Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...

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