Le Poulet Rouge Apple Bread Pudding
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Le Poulet Rouge Apple Bread Pudding
  Apple    Bread    Pudding  
Last updated 6/12/2012 1:21:48 AM. Recipe ID 54145. Report a problem with this recipe.
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      Title: Le poulet rouge apple bread pudding
 Categories: Desserts
      Yield: 8 Servings
 
      8 lg Croissants
      1    Granny Smith apple
      2 tb Sugar
      5 c  Milk
    1/2 c  Raisins
      3 lg Eggs
      1 tb Vanilla
      1 c  Sugar
    1/2 ts Freshly grated nutmeg

MMMMM-----------------------WHISKEY SAUCE----------------------------
      6 tb Unsalted butter; melted
      1 c  Powdered sugar
      1    Egg
      2 tb Sour mash whiskey; to taste
           Whipped cream; sweetened
 
  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)
 




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Recipe ID 54145 (Apr 03, 2005)

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