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 feasible to trace the history of written cooking instructions way back into history, in fact as far as ancient Egypt, and maybe even further. Interesting though that is, mostly, these early recipes were just basic hieroglyphic instructions for meal preparation.
Closer to modern times, there were a couple of books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, including spices such as rosemary and coriander. These new foods and tastes created an outbreak in books on cookery, most of which are kept safe in academic collections. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Le Poulet Rouge Apple Bread Pudding recipe.
