Baking with Hooch: Substitution Assistance, please!
December 2, 2010 6:43 PM Subscribe
Tomorrow I will be baking a bread pudding with dried cherries and a meringue topping for my dear friend's birthday dinner. The original recipe calls for bourbon in both pudding and sauce, but she is not a whiskey girl. She has, however, given me the go-ahead to sub in another liquor or liqueur.
posted by anonnymoose to food & drink (22 answers total) 2 users marked this as a favorite
Any ideas to what might complement the custard-y, lightly spiced, dark-cherry studded flavor of this bread pudding, not be totally overwhelming, and please a lady who doesn't care for bourbon?
Possibilities I'm considering: brandy, cognac (more specifically), dark rum. My mom suggested amaretto, which might work, but I'm not sure if that will come off as too sweet. I think the point here is to give it a little added flavor and a grown-up kick, not necessarily to pick something overpowering that will bury the other (maybe more subtle) flavors.
Many thanks in advance for your helps, fellow bakers!