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Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish. Bake 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly. Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding. Substitute
The simplistic decadence, creaminess and beauty of this Bread Pudding was only possible thanks to JELL-O! And also to my daughter, who not only prepared all the JELL-O, but also helped with the berries and was master protector of the white chocolate chips when other kiddos came around.
Place the eggs and yolks in the carafe of a blender and combine on lowest speed for 30 seconds. Slowly add the sugar, over 30 seconds, add the hot chocolate mix, and blend until incorporated ...
1 lb French bread baguette, cut into 1/2-inch cubes; 1 1 / 2 cup frozen red raspberry, thawed, drained; 1 cup BAKER'S premium white chocolate morsel; 6 3 / 4 oz JELL-O vanilla instant pudding; 5 ...
(Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.) Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2 ...
Paula Ann Hiers Deen (born January 19, 1947) [3] is an American chef, cookbook author, and TV personality.Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen.
The basic recipe for the cake has been altered depending on the tastes of the person making the cake and alternates include chocolate, banana, or candy flavors. [ 13 ] [ 14 ] A 1998 Kansas variant used chocolate cake mix, sweetened condensed milk, caramel ice cream topping, and crumbled toffee. [ 4 ]
⅓ cup (about 3½ oz.) chocolate-hazelnut spread (such as Nutella) 1 very ripe medium Anjou pear, peeled, cored and cut into ½-in. slices 1 ¼ cups heavy cream