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
Food historians have proved the existance of recipes far back into ancient history, in truth as far back as early Egypt, and potentially, even further back. In practice though, generally, these early recipes were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During Roman times around 25BC a man called Apicius created a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, something we still use today. This early Roman chef describes how the early Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks like bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy land, including rosemary and coriander. The introduction of these new tastes prompted an increase in recipe manuscripts, most of which are kept safe in academic collections. Over the following few hundred years, the rich families of Europe tried to lay on the most exotic meals, and consequentially the best cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe books were increasing in popularity mostly due to better eduction, people having more spare time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Le Poulet Rouge Apple Bread Pudding recipe.
