248265 chocolate bread pudding wtih whipped cream Recipes

sugar, unsweetened cocoa powder, whipping cream, milk, vanilla, salt, chocolate-covered english toffee bar

butter, melted, brown sugar, sugar, egg, egg yolk, vanilla extract, flour, flour, baking powder, salt, chocolate chips, whipping cream, eggs, egg yolks, brown sugar, flour, baking powder, salt, vanilla extract

whipping cream, sugar, dates, pitted and thinly sliced lengthwise, bananas , sliced in half lengthwise then sliced into 1/2 inch half rounds, ground cinnamon, to top

maraschino cherries, eggs, lightly beaten, chocolate milk (can make your own with preferred amount of chocolate), sugar, butter or 3 tbsp margarine, melted, cocoa powder, cubed french bread (the size of dice), semisweet chocolate morsel (6 oz), sweetened whipped cream, maraschino cherry

croissants (day old), semi-sweet chocolate chips (or bittersweet chocolate bars, chopped), unsalted butter, eggs, heavy cream, sugar, godiva chocolate liqueur, cold whipped cream

bread pudding, eggs, whole milk, whipping cream, brown sugar, vanilla extract, a good bourbon *optional, salt, day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces (i try to use my homemade cinnamon-raisin bread, but a good commerical brand will work fine), pecans, toasted, chopped, bourbon sauce - double if you are so inclined...i usually do, unsalted butter, brown sugar (the original recipe calls for white sugar, but i prefer using here - it really rocks!), whipping cream, bourbon, salt, sugar for dusting

hawaiian bread, cut into 1 inch cubes, heavy whipping cream, divided, whole milk, sugar, sugar, butter, melted, eggs, semisweet chocolate, finely chopped, chopped pecans

eggs, brown sugar , packed, unsweetened baking cocoa, half-and-half, whole wheat bread, cut into 1/2-inch cubes (or torn apart), dried cranberries, dark chocolate, coarsely chopped (optional), orange zest, minced (optional), granulated sugar, unsalted butter, vanilla baking chips, whipping cream, pure vanilla extract

pepperidge farm cinnamon-swirl bread , any variety, cut into cubes (about 6 cups), semisweet chocolate piece, milk, eggs, brown sugar, vanilla extract, sweetened whipped cream (optional)

eggs, lightly beaten, sugar, light brown sugar, nutmeg, melted butter (no subs!), whipping cream (or use 2 cups 18% cream and 3/4 cup ), french bread, cubed, raisins, sugar, light brown sugar, flour, nutmeg, egg, butter, whipping cream, vanilla

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

whipping cream (well chilled ), powdered sugar (use 1/3 to 1/2 cup for a sweet whipped cream), cornstarch, pure vanilla extract (optional)

whipping cream, powdered sugar, brandy, ground coffee, ground cardamom, sugar, ground cinnamon, ground nutmeg, water

croissants (or 3 1/2 cups french bread, cubed), egg yolks, sugar, whipping cream, half-and-half, vanilla beans , split lengthwise in half, bittersweet chocolate or 6 oz semisweet baking chocolate, chopped into chunks, french vanilla ice cream

unsalted butter, melted, half-and-half, brandy, semi-sweet chocolate chips, divided, dark brown sugar , packed, ground cinnamon, divided, eggs, vanilla extract, salt, crustless country white bread, cut into 1/2 cubes, chilled whipping cream, sugar

french bread, loaf cubed, milk, sugar, eggs, beaten, vanilla, butter, cinnamon, heavy whipping cream, white chocolate (i use nestle chips), brandy