I think it is too much to leave out entirely. Here are some notes from my files:
Please read all the way down I think the most important parts are at the bottom. Brandy may be substituted with Liquor made of distilled wine or fruit juice. Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts can be used for small amounts. Bourbon, Scotch and whiskey may be used interchangeably. Small amounts may be eliminated. Large amounts cannot be effectively substituted. For 2 Tablespoons bourbon or sherry: use 1-2 teaspoons vanilla extract (add water or grape juice if you need an equal volume). For 1/4 cup brandy,port wine,rum,sweet sherry,or fruity liqueur: use equal amount unsweetened apple or orange juice plus 1 teaspoon vanilla or other flavored extract. Hope this helps. On 2/8/13, Alex Hall <[email protected]> wrote: > 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
