Le Poulet Rouge Apple Bread Pudding
By: Karlyn Oyama
Published: Friday, December 4, 2009 - 1:27am

Ingredients




8 lrg Croissants
1 Granny Smith apple
2 tablespoons Sugar
5 cups Milk
1/2 cup Raisins
3 lrg Eggs
1 tablespoon Vanilla
1 cup Sugar
1/2 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

Preparation

1 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. 2 Combine croissant and apple chunks with milk and raisins. Toss to distribute ingredients. Cover and refrigerate overnight or for at least 12 hours. 3 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. 4 Serves 8 5 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. 6 From Le Poulet Rouge, the quaint and trendy spot in Old Boise, Idaho