I guess if Pound cake is Dao’s signature, then this bread pudding is mine. I can understand adults loving this dessert because of the whiskey. But kids too? Make as much custard as you can. Yum yum …

• 8 large day-old croissants, torn (not cut) into small pieces

• 4 cups milk (or mix of half/half and milk)

• 3 large eggs, lightly beaten

• 2 egg yolks

• 2/3 cups (lightly packed) light brown sugar

• 1 c golden raisins or 1 cup pecans, toasted

• 4 cups cubed (1/2in) peeled tart apples(about 6), McIntosh or Granny Smith

• 1-1/2 Tblsp. Vanilla extract

• 3 tsp. Ground cinnamon

• 1/2 tsp salt

• 1/2 tsp. Ground nutmeg

1. In bowl, whisk cream and milk, eggs, egg yolks, sugar, salt, vanilla, 1 tsp cinnamon until well blended.
2. Add croissant, apples, raisins. Toss well to saturate. Blend mixture well using your hands. Refrigerate for 2 hours.
3. Lightly greased 13-x9-inch pan. Scoop pudding into pan. Mix 2T sugar with 2 tsp cinnamon, sprinkle over bread pudding.
4. Place baking dish in a shallow baking pan. Pour hot water into large pan to come 2/3 up.Bake at 350 degrees F. for 50 minutes or until firm.
5. Cool and Serve with Custard Sauce.

CUSTARD SAUCE:

• 1/2 cup sugar

• 1 cup half-and-half or heavy cream

• 1 cup milk

• 1/4 tsp salt

• 1/4 c milk

• 2 Tbsp cornstarch

• 1/2 cup butter or margarine

• 2 Tblsp. Whiskey or 2 tsp. Vanilla extract

1. Bring first 4 ingredients to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.

2. Dissolve cornstarch in 1/4 c milk. Stir in the cream mixture.

3. Reduce heat; and simmer mixture 5 minutes.

4. Remove pan from heat. Stir in butter, vanilla. Cool and stir in whiskey.