• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Le Poulet Rouge Apple Bread Pudding

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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

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

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.

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