Croissant-Apple Bread Pudding with a Rummy Sauce
Submitted by: Maddy Peppers
Serving Size: 6/8
|1 1/3 cups||whole milk|
|1 tablespoons||rum flavoring|
|1/2 cups||heavy cream|
|1/4 cups||brown sugar|
|3||apples, peeled and sliced|
|4||eggs (divided into yolk, whites)|
|1 1/3 cups||heavy cream|
- Preheat oven to 400°F. In a large bowl, mix milk, cream, egg yolks, ½ cup of the sugar and vanilla. Tear croissants and fold pieces into mixture. Set aside and let soak for 15 minutes. Meanwhile, in a small mixing bowl, whip together the egg whites with a pinch of the sugar until soft peaks have formed. Fold into the milk mixture. In another bowl, stir together sliced apples and brown sugar until apples are completely coated. In a small dish, combine cinnamon and 2 tablespoons of the sugar.
- Now that everything is mixed together, begin to layer your greased ramekins. First, lay three to four slices of apples on the bottom and pour the milk mixture over top. Sprinkle with cinnamon and sugar mixture and bake for 25 minutes.
- Meanwhile, to make rummy sauce, melt butter in a small saucepan. Stir in sugar and cream. Bring just to boiling over medium heat. Reduce heat and cook for 3 minutes, stirring occasionally. Remove from heat. Stir in rum flavoring, nutmeg and vanilla. Once ramekins are finished baking, remove from oven and drizzle with rummy sauce.