*  Exported from  MasterCook Mac  *
                    Le Poulet  Rouge Apple Bread Pudding
 Recipe By     : Le Poulet Rouge, Old Boise, Idaho/The Idaho Statesman
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Apples                           Bread Pudding
                 Desserts                         Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         WHISKEY SAUCE:
    6      tb            Unsalted butter -- melted
    1      c             Powdered sugar
    1                    Egg
    2      tb            Sour mash whiskey -- to taste
                         Whipped cream -- sweetened
   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 on Kitmailbox by bobbi744@sojourn.com
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 Per serving: 769 Calories; 22g Fat (26% calories from fat); 13g Protein; 133g
 Carbohydrate; 162mg Cholesterol; 528mg Sodium