Name: Le Poulet Rouge Apple Bread Pudding
Ingredients: 8 lg Croissants; 1 Granny Smith apple; 2 tb Sugar; 5 c Milk; 1/2 c Raisins; 3 lg Eggs; 1 tb Vanilla; 1 c Sugar; 1/2 ts Freshly grated nutmeg; 6 tb Unsalted butter; melted; 1 c Powdered sugar; 1 Egg; 2 tb Sour mash whiskey; to taste; Whipped cream; sweetened

Since man was made for the glory of God, he can never be what he was intended to be until his life is properly focused on the glory of God… So God’s glory does not detract from man’s life. Instead, His glory is the sun around which the whole of life must revolve if there is to be the light and life of God in our experience. Since we were made for His glory, we will always malfunction whenever we fail to live for that purpose according to the Maker’s instructions.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	8	Servings

INGREDIENTS

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

INSTRUCTIONS

WHISKEY SAUCE
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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