Could you safely leave out the brandy or bourbon? I know you said you've never made this, but as a general rule, do you think it would still work without it? I just don't like the taste that kind of thing gives recipes, for the most part anyway. On Feb 8, 2013, at 9:32 AM, Sherri Crum <[email protected]> wrote:
> Never tried. > > Apple Pecan Bread Pudding > > 1 cup pecans, coarsely chopped > 3 eggs > 8 slices raisin bread, diced > 2 cups half and half or milk > 2 medium apples -- green > 1/4 cup bourbon or brandy > 1/2 cup honey > 1/4 cup butter, melted > 1 tsp cinnamon > Vanilla ice cream (opt.) > 1/2 teaspoon nutmeg > > Preheat oven to 350 F. Spread pecans in a > shallow baking pan and bake until golden, about > 8-10 minutes, stirring occasionally. Meanwhile, > place bread cubes in a greased 3-quart or > larger slow cooker. Peel, core and thinly slice > the apples. Mix lightly together the honey, > cinnamon and nutmeg, add eggs and mix well. > Blend in half and half or milk and then stir in > bourbon or brandy. Lightly mix pecans with > bread and apples. Pour egg mixture over bread. > Drizzle with butter. Cover and cook on low > until apples are tender when pierced and > custard is set; about 3 1/2 to 4 1/2 hours. Let > pudding stand, covered, for about 15 minutes. > Serve warm with ice cream, if desired. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark Have a great day, Alex (msg sent from Mac Mini) [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
