Le poulet rouge apple bread pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Croissants |
| 1 | Granny Smith apple | |
| 2 | tablespoons | Sugar |
| 5 | cups | Milk |
| ½ | cup | Raisins |
| 3 | larges | Eggs |
| 1 | tablespoon | Vanilla |
| 1 | cup | Sugar |
| ½ | teaspoon | Freshly grated nutmeg |
| 6 | tablespoons | Unsalted butter; melted |
| 1 | cup | Powdered sugar |
| 1 | Egg | |
| 2 | tablespoons | Sour mash whiskey; to taste |
| Whipped cream; sweetened | ||
Directions
WHISKEY SAUCE
The night before, peel apple, cut into large pea-sized chunks, and toss with 2 tablespoons of sugar. Cut or tear croissants into bite-size chunks. Combine croissant and apple chunks with milk and raisins. Toss to distribute ingredients. Cover and refrigerate overnight or for at least 12 hours.
Preheat oven to 350 degrees. Combine eggs, vanilla, sugar and nutmeg in a small bowl and whisk to combine. Pour custard into croissant mixture and mix well. Pour into a buttered 8-by-11-inch glass baking dish. Bake for 1 hour or until puffy and browned. As soon as pudding is removed from the oven, pour whiskey sauce over top. Let cool about 5 minutes before serving with mounds of whipped cream. Serves 8 Whiskey sauce: Whisk egg, slowly adding melted butter. Stir in powdered sugar and whiskey and mix well. The sauce may be made a day before. It keeps for 2 to 3 days in the refrigerator.
from Le Poulet Rouge, the quaint and trendy spot in Old Boise, Idaho (printed in The Idaho Statesman, February 28, 1996)