Could I make this without the bourbon or brandy? I really really do not
like the taste of alcohol in things I cook. Do you think I could get away
with making this and leaving that stuff out?
Thanks,
Brittany
----- Original Message -----
From: "Colleen" <[email protected]>
To: <[email protected]>
Sent: Monday, June 03, 2013 9:47 PM
Subject: Re: [CnD] Need recipe please
I haven't made this, but it sounds good.
Colleen
Apple Pecan Bread Pudding
Ingredients
• 1 cup pecans, coarsely chopped
• 3 large eggs
• 8 slices raisin bread, diced
• 2 cups half & half or milk
• 2 medium green apples
• 1/4 cup bourbon or brandy
• 1 cup sugar
• 1/4 cup butter or margarine, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg, for garnish
Instructions
1. Preheat oven to 350 degrees F. Spread pecans in a shallow baking pan
and bake until golden, about 8-10 minutes, stirring occasionally.
2. Meanwhile, place bread cubes in a greased 3 quart or larger slow
cooker.
3. Peel, core and thinly slice the apples.
4. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix
well. Blend in half and half or milk and then stir in bourbon or brandy.
5. Lightly mix pecans with bread and apples. Pour egg mixture over bread.
Drizzle with butter.
6. Cover and cook on low until apples are tender when pierced and custard
is set; about 3 1/2 to 4 1/2 hours.
7. Let pudding stand, covered, for about 15 minutes. Serve warm with ice
cream
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