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Le Poulet Rouge Apple Bread Pudding Recipe - Cooking Index

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Le Poulet Rouge Apple Bread Pudding

Courses: Dessert
Serves: 8 people

Recipe Ingredients

8   Croissants (large)
1   Granny smith apple
2 tablespoons 30mlSugar
5 cups 1185mlMilk
1/2 cup 80g / 2.8ozRaisins
3 cups 594g / 20ozEggs (large)
1 tablespoon 15mlVanilla
1 cup 198g / 7ozSugar
1/2 teaspoon 2.5mlFreshly grated nutmeg
  Whiskey Sauce
6 tablespoons 90mlUnsalted butter - melted
1 cup 198g / 7ozPowdered sugar
1   Egg
2 tablespoons 30mlSour mash whiskey - to taste
  Whipped cream - sweetened

Recipe Instructions

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 350F.

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)

Better Homes and Gardens Desserts Made Lighter


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