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This is your mini-cookbook for Creamy Bread Pudding. You may also be interested in these other popular Bread recipes:
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Creamy Cranberry Bread Pudding Yield: 1 Servings 1/2 lg Bakery challah bread; (about -8 ounces) 2 c Half-and-half 2 c Heavy cream 1 pn Salt 1 Vanilla bean; split -lengthwise 6 Eggs 1 c Granulated sugar 1/2 c Orange juice 1 c Dried cranberries Confectioner's sugar Heat oven to 350 degrees. Cut
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2. In a medium bowl, whisk whole eggs and egg white until frothy; set aside. In a saucepan, combine skim milk, sweetened condensed milk and 1 tablespoon sugar. Stir over medium heat until quite hot but not boiling. Remove from the heat and stir in vanilla. Gradually whisk the hot milk into the eggs.
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Combine milk, cream, sugar, chocolate chips and salt in a medium saucepan. Cook over low heat, whisking occasionally, until chocolate is melted and the mixture is an even brown (no little chocolate specks floating in the milk), 10 to 15 minutes.
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1/2 large bakery challah or brioche (about 8 ounces bread) 2 cups half-and-half 2 cups heavy cream 1 pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup sugar 1/2 cup orange juice 1 cup dried cranberries Confectioners' sugar
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3 eggs 2 egg yolks 2/3 c sugar 2 c buttermilk 2 1/2 c half and half 2 ts vanilla extract 9 buttermilk bread slices; -crusts removed; cut into 1 ground nutmeg ---------------------CREAMY CHOCOLATE SAUCE--------------------------- 3/4 c whipping cream 3 tb sugar 1 ts vanilla extract 5 oz bittersweet
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3/4 c Whipping cream 3 tb Sugar 1 ts Vanilla extract 5 oz Bittersweet (not -- unsweetened) or semisweet -- chocolate; chopped Preheat oven to 325. Butter 13x9x2-inch glass baking dish. Whisk eggs, yolks and sugar to blend in large bowl. Mix in buttermilk, half and half and vanilla. Add bread; let
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Creamy Bread Pudding