---------- Recipe via Meal-Master (tm) v8.03
  
       Title: LE POULET ROUGE APPLE BREAD PUDDING
  Categories: Desserts
       Yield: 8 Servings
  
       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)
  
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