Le Poulet Rouge Apple Bread Pudding

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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

-----------------------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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