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Name: Le Poulet Rouge Apple Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Sour mash whiskey; to taste; Whipped cream; sweetened; 1 Egg; 5 c milk; 2 tb Sugar; 1 tb Vanilla; 1/2 ts Freshly grated nutmeg; 1 c Powdered sugar; 1 Granny Smith apple; 8 lg Croissants; 3 lg Eggs; 1/2 c Raisins; 1 c Sugar; 6 tb Unsalted butter; melted

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INGREDIENTS

2 tb Sour mash whiskey; to taste
Whipped cream; sweetened
1 Egg
5 c milk
2 tb Sugar
1 tb Vanilla
1/2 ts Freshly grated nutmeg
1 c Powdered sugar
WHISKEY SAUCE
1 Granny Smith apple
8 lg Croissants
3 lg Eggs
1/2 c Raisins
1 c Sugar
6 tb Unsalted butter; melted

Servings

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 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) Posted to MC-Recipe Digest V1 #169 Date: Sat, 27 Jul 1996 03:26:01 +0000 From: Linda Place

NOTES

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Le Poulet Rouge Apple Bread Pudding

2 tb Sour mash whiskey; to taste
 Whipped cream; sweetened
1 Egg
5 c milk
2 tb Sugar
1 tb Vanilla
1/2 ts Freshly grated nutmeg
1 c Powdered sugar
 WHISKEY SAUCE
1 Granny Smith apple
8 lg Croissants
3 lg Eggs
1/2 c Raisins
1 c Sugar
6 tb Unsalted butter; melted

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)  Posted to MC-Recipe Digest V1 #169    Date: Sat, 27 Jul 1996 03:26:01 +0000    From: Linda Place <placel@worldnet.att.net>

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 8 Servings

Calories: 582
Calories from Fat: 98 (17%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.4g
Cholesterol 426mg		131 %
Sodium 158.3mg		5 %
Potassium 374.6mg		10 %
Total Carbohydrate 110.4g		32 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 109g
Protein 14.5g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 582

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