French Creole Classic Bread Pudding

Recipe Ingredients

1		Prepared pastry shell - defrosted
2 cups	474ml	Whole milk
1/2 cup	80g / 2.8oz	Raisins
3 cups	711ml	Apples - peeled, cored (medium)
2 cups	292g / 10oz	Apples - finely chopped (medium)
1 cup	237ml	Apple - sliced for (medium)
		Garnishing
1 cup	146g / 5.1oz	Pecans - finely chopped
1/2 cup	118ml	Whole pecans - for garnishing
6		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Vanilla
2 tablespoons	30ml	Melted butter
1/2 teaspoon	2.5ml	Cinnamon
1/2		Stale French bread loaf
		For Rum Sauce
1		Butter
1 cup	198g / 7oz	Sugar
1		Egg - beaten well
		Rum - to taste

Recipe Instructions

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 1/2 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.

Source:
Home & Garden TV -- All In Good Taste

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