Puddings/Bread puddings

2M views · 897 reactions | I made this wonderful dessert and delighted everyone! | I made this wonderful dessert and delighted everyone! Easiest rice pudding recipe ever | By Yummy Recipes | Facebook

Apple Bread Pudding

1.3M views · 20K reactions | #breadpudding #dessert #desserttime #fall2024 #fall #fallvibes #pudding #bakingszn #foryoupageofficiall #EasyRecipes #Recipe #recipeoftheday #recipeshare #recipes #easydessert | Sarah Kraffty

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3K views · 18 reactions | Bread Pudding with Caramel Apple Sauce | This apple bread pudding is incredible all on its own, but add the creamy caramel sauce and you have PERFECTION. Best bread pudding EVER!... | By Favorite Family Recipes | Facebook

3K views · 18 reactions | Bread Pudding with Caramel Apple Sauce | This apple bread pudding is incredible all on its own, but add the creamy caramel sauce and you have PERFECTION. Best bread pudding EVER!... | By Favorite Family Recipes | Facebook

3K views · 18 reactions | Bread Pudding with Caramel Apple Sauce | This apple bread pudding is incredible all on its own, but add the creamy caramel sauce and you have PERFECTION. Best bread pudding EVER!... | By Favorite Family Recipes | Facebook

1.2M views · 193K reactions | Lemon Mousse | Fluffy, citrusy and delicious 🍋 Ingredients: 80 ml lemon juice (about 2 small lemons) 190 ml whipping cream (3/4 cup)- regular or plant based 70 g sugar (1/3 cup) 20 g cornstarch (2 tbsp) Instructions: 1. Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture. 2. In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth. 3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency. 4. Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold. 5. In a large bowl, whip the cream until peaks form. 6. Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks. 7. Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth. 8. Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse. 🏷️ #lemondessert #mousse #easyrecipes #quickrecipes #snacks | Giulia Ardizzone

44K views · 1K reactions | #breadpudding #mrsbrownskitchen | By Mrs. Brown’s Kitchen | Old fashioned bread pudding. Let me show you how to make it. I need a large mixing bowl and starting off with one cup of sugar. One cup of heavy cream. One cup of milk. Now you're going to get four eggs in here. We want two teaspoons of vanilla extract or you could just measure with your heart. 1/ 4 cup of melted butter. I melted the butter before I started so it is no longer hot. Whisk this all up together and get it all incorporated. I've only ever used dry French bread before but today I have three stay baguettes and that's what I'm using. I'm going to tear these up in one to two inch pieces and drop here in this mixture. Got two baguettes in and it's looking kind of full so I think I'm just going to use two and a half. I'll add half of one more. You want enough bread to absorb all of that mixture. Now I'm going to leave this to sit for 45 minutes to an hour and let it absorb all of that goodness. It's been 45 minutes. I got my oven preheating to three seventy-five. I'm using a tin foil to go nine by 13. I'm going to get half of this breadpudding mixture in the bottom. Now you know I gotta be a little extra. So in the middle of my breadpudding I want some chocolate chips. Not too many just a little. And now get the last half of the bread pudding mixture. Gonna sprinkle some more on top. In the oven uncovered at 375 for approximately 45 minutes. Now we need a little sauce for the top of that breadpudding and I like to keep it simple. So this is how I like to do it. One and 1half cups of powdered sugar. This is a half cup. That's why I'm using three of these. One or two teaspoons of vanilla extract. And I'm going to use milk because everything in that pudding is rich enough. You could use heavy cream but I find milk is better. You just want to eyeball it, okay? I know that's hard for some people but I don't know how to tell you measurements. I want this to be relatively thin. Looks like I got it right the first time. We're going to whisk this thoroughly. This was in exactly 45 minutes. Now I'm going to put this powdered sugar icing glazed on this while it's hot right out of the oven and I'm going to drizzle it all across. This is most definitely best enjoyed when it's warm and that icing sugar topping is just moist and drizzled all over the top. This incredible. Got some crispy edges. We got some chocolate chips and the icing sugar topping. Let's taste. This here is incredible. I hope you make it. Enjoy.

174K views · 2.6K reactions | Can’t stop won’t stop. Another fantastic filling and yes I think the best way to use it is in the center of your cake pucks! Have you tried this sugar free version? It’s so creamy and delicious! #cakepucks #bentycakes #jello #ketorecipes #sugarfreerecipes | Benty Cakes

The Best Bread Pudding

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Butter Pecan Croissant Bread Pudding - Seasons and Suppers

Must Have Dessert! | Must Have Dessert! Just three ingredients equal chocolatey goodness. #dessert #chocolate #chocolatelover #easyrecipes | By Scott & Karen | It's a good day. We're using eight ounces of bittersweet chocolate that I've already chopped and we're going to add that to this bowl. It's a good first step. It sure is. You want to use a glass bowl And then next we are adding some marshmallows and we're going to use 30 regular sized marshmallows. We're going to add that to our bowl. Ooh. It's getting even better. And then lastly is some heavy cream and we're going to use a half a cup. I'm not sure if I've got that. Yeah I do. Woo hoo. Perfect. We'll pour that right over top. Wow. Three ingredients. Three ingredients? That's it? It is. That's too easy. We're just going to stir this up real quick. I mean three ingredients is not many compared to how many we normally have. I know. I know. And one's chocolate so. Mhm. We're we're good. To the microwave we go. What? We do. This is going to be on high for 2 minutes and we'll be back to check it. Basically, we're going to melt it all. Alright, let's stir this. And see how melty they are. Looks pretty melted, huh? It's getting there. Mm hmm. Still a little lumpy. Okay. For me. So we'll do 15 second intervals in the microwave stirring some more till it's exactly how we want. Okay, this looks pretty good to me. Very smooth. Melted and smooth is what we want. So now we are going to let this sit at room temperature. We want it to cool way down to room temperature for about 45 minutes or so and then we'll be back. While the chocolate mixture is cooling, we're going to take a cup and a half of the heavy cream add it to this bowl. We are going to be making our own whipped cream. Nice. With this. Do we have to add anything else to it? We are not. Still easy. I know. We're going to mix till stiff peaks form. Now that we have our whipped cream, I took out half a cup that we're going to set in the fridge to use as our topping later. Nice. In the meantime, we're going to take our chocolate mixture and we'll take half of our whipped cream and add it right in. It's so hard to see the whipped cream on camera because it, the reflection. Oh, sorry. No, it's not your fault. It's just the way the lighting is. I'm just going to start mixing it in. Now we are going to add the rest of the whipped cream. Now it's starting to look like mousse huh? Mm. And that's my favorite. Mm. Mm. I don't think I stand a chance at tasting this one huh? Probably not. My chances are zero. I wouldn't even think of it. And we're just going to gently fold that whipped cream in. Now we're going to start filling our ramekins. Ooh. To start spooning it in. Mm. I don't know if these are going to make it. Yeah no wait. So how long do these have to go in the fridge? These are going to go in the refrigerator for at least two hours up to overnight. You just want them to really set. Did you hear that though? At least 2 hours. Okay but that's that's all you know. Okay good. Subjective. I'm super excited because it's only been three hours I think. Three and a half maybe. Yeah. Since this has been in the fridge. And yes I'm really excited. Look how good this looks. Ooh that looks great. Chocolatey with a little that whipped cream on top. A little bit of the chocolate shavings we did on top. It's just a great combination. No more talking. I'm digging in. Time to dig in and try it. Mhm. Is it good? Mm. Mhm. I mean there's like it says there's literally three ingredients in there. I don't have words. Um It is very very very good. Wow. It is absolutely a keeper. Love the texture. Love the flavor. It's not heavy. It's light. Which means I can eat the whole thing. Yeah. Maybe two now. Um I highly recommend this. I love it. Good. I think it's great. I think you all will love it. And I can't wait to hear what you think. Alright. So here it is. Minus a big bite. Mhm. Three in ingredients chocolate mousse. Give it a try. Let us know if you would change anything or how many of those you eat and here is the recipe. Y'all have a blessed day.

1.3M views · 12K reactions | Bread Pudding Recipe With Brown Sugar & Raisins | Bread Pudding Recipe With Brown Sugar & Raisins | By Foodie's Time | Facebook