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)
Yields
8 Servings