8 large croissants
1 granny smith apple
2 tbsp sugar
5 cup milk
1/2 cup raisins
3 large eggs
1 tbsp vanilla
1 cup sugar
1/2 tsp freshly grated nutmeg
WHISKEY SAUCE
6 tbsp unsalted butter, melted
1 cup powdered sugar
1 egg
2 tbsp sour mash whiskey, to taste
1 whipped cream, sweetened
Directions
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)
Servings: 8 servings
Le Poulet Rouge Apple Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Bread Pudding; Breads; Dessert
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into history, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius informs us how the ancient cooks were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, mint and parsley. During the next few hundred years, the powerful and wealthy tried to serve the most exotic banquets, and because of this the best chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cook books were increasing in popularity mostly due to higher levels of literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of TV gave us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Le Poulet Rouge Apple Bread Pudding recipe.
