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
Line bottom of ungreased dish with defrosted pastry shell. Poke holes in
sides and bottoms, and bake according to instructions. Set aside. In
microwave-safe bowl, heat milk and raisins on high for 4 minutes. Let
stand. In the bowl containing the milk-and-raisin mixture, add the
following: egg yolks, sugar, vanilla, melted butter and cinnamon. Mix
together well. Add the chopped apples and chopped pecans. Tear into small
pieces 1/2 loaf of stale French bread. Add bread pieces to mixture and stir
well. Keep adding bread until just a small amount of liquid is left in
bottom of bowl. Spoon mixture over baked puff pastry. Use sliced apples to
garnish top, making circle with the apples (fan them out). Tuck whole
pecans between apple slices in center of pan. Sprinkle reserved chopped
pecans around outside of pan and in center. Bake in 350 degree oven for 40
to 50 minutes, until dark golden brown. Preparation for rum sauce: Using a
double broiler, melt butter, then add sugar, egg, and rum to taste. Make
sure the mixture doesn’t boil or the sugar will crystallize. Pour rum sauce
over hot bread pudding.
Yields
1 servings