French Creole Classic Bread Pudding
| Yield: | 1 servings |
| Categories: |
| 1 | Prepared pastry shell; defrosted | |
| 2 | c | Whole milk |
| 1/2 | c | Raisins |
| 3 | md | Apples; peeled, cored |
| 2 | md | Apples; finely chopped |
| 1 | md | Apple; sliced for |
| Garnishing | ||
| 1 | c | Pecans; finely chopped |
| 1/2 | c | Whole pecans; for garnishing |
| 6 | Egg yolks | |
| 1/2 | c | Sugar |
| 1 | tb | Vanilla |
| 2 | tb | Melted butter |
| 1/2 | ts | Cinnamon |
| 1/2 | Stale French bread loaf | |
| === FOR RUM SAUCE === | ||
| 1 | Stick Butter | |
| 1 | c | Sugar |
| 1 | Egg; beaten well | |
| Rum; to taste |
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