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
A Recipe for
Le Poulet Rouge Apple Bread Pudding
Food Tip |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Food Tip |
This Recipe for Le Poulet Rouge Apple Bread Pudding is one of thousands in the Recipes-to-go Fruit Cookbook.
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
If you enjoy this Le Poulet Rouge Apple Bread Pudding Recipe - you should enjoy the recipe collections you can find on the websites below:
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Le Poulet Rouge Apple Bread Pudding from the recipe cookbook of Recipes-to-go (Fruit)
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Herb Tip |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Food Tip |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
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)
Serves: 8
Le Poulet Rouge Apple Bread Pudding Recipe brought to you by Recipes To-Go