@megareacts: What is best in life is not a glorious death but a glorious revenge and life! #deadpool #wolverine #conan #fight #fyp #trending #viralvideo

MegaReacts

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Tuesday 01 October 2024 04:27:16 GMT

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zill1954 :

I think this scene with him walking up behind doom at the end and then throws his head down and then sits down.It's better.I'm still good at it though

2024-10-04 02:15:00

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Chocolate Croissant Bread Pudding with Raspberry Sauce 🥰 If you’re going to close out 2023 with a decadent New Year’s Eve breakfast this is definitely the one ☝🏻The raspberry sauce can be stored in an airtight jar and it’s also quite delicious on pancakes. Recipe below. Ingredients (Croissant Bread Pudding): 1 stick unsalted butter 5 large eggs 2 1/2 cups half-and-half 1 cup sugar 1/4 teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 6-8 croissants, cut into 1 1/2-inch pieces 1 cup dark chocolate chunks ** (see tips) Ingredients (Raspberry Sauce): 1 ½ pounds fresh raspberries ¼ cup white sugar 1 tablespoon water, or as needed 2 teaspoons lemon juice Directions: 1. In a large bowl, combine partially melted butter and sugar. Using a hand mixer, blend until combined. Beat in eggs. 2. Add cinnamon and vanilla. Mix well until combined. 3. Add the half and half and mix to combine. 4. Lightly butter a 9 by 13-inch baking dish. Rip the croissants into 1-inch pieces and layer in the dish. Pour the egg mixture over the croissants and soak for 5 minutes. You may need to push the croissant pieces down during this time to ensure even coverage by egg mixture. Do not smash them. Scatter the chocolate over the top, and gently press down to incorporate. 5. Cover with foil and bake for 35 minutes. Remove foil and bake for additional 10 minutes to brown the top. The custard should be set when it’s cooked through. Allow to cool. Serve with whipped cream and raspberry sauce. 6. For the sauce combine raspberries, sugar, water, and lemon juice in a saucepan and cook over medium heat. Cook until raspberries break down and sugar dissolves, about 5 to 7 minutes. 7. Allow to cool for 45 minutes before using. I like leaving the seeds in the sauce, but you can also press the sauce through a fine-mesh strainer to remove the seeds if desired. Refrigerate the sauce for up to two weeks in an airtight container. ** Tips: If you use semi-sweet chips only use 3/4 cup sugar. The raspberry sauce can be saved in an airtight jar in the refrigerator. The sauce is delicious on pancakes as well. #EasyRecipes #newyear #chocolate

Chocolate Croissant Bread Pudding with Raspberry Sauce 🥰 If you’re going to close out 2023 with a decadent New Year’s Eve breakfast this is definitely the one ☝🏻The raspberry sauce can be stored in an airtight jar and it’s also quite delicious on pancakes. Recipe below. Ingredients (Croissant Bread Pudding): 1 stick unsalted butter 5 large eggs 2 1/2 cups half-and-half 1 cup sugar 1/4 teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 6-8 croissants, cut into 1 1/2-inch pieces 1 cup dark chocolate chunks ** (see tips) Ingredients (Raspberry Sauce): 1 ½ pounds fresh raspberries ¼ cup white sugar 1 tablespoon water, or as needed 2 teaspoons lemon juice Directions: 1. In a large bowl, combine partially melted butter and sugar. Using a hand mixer, blend until combined. Beat in eggs. 2. Add cinnamon and vanilla. Mix well until combined. 3. Add the half and half and mix to combine. 4. Lightly butter a 9 by 13-inch baking dish. Rip the croissants into 1-inch pieces and layer in the dish. Pour the egg mixture over the croissants and soak for 5 minutes. You may need to push the croissant pieces down during this time to ensure even coverage by egg mixture. Do not smash them. Scatter the chocolate over the top, and gently press down to incorporate. 5. Cover with foil and bake for 35 minutes. Remove foil and bake for additional 10 minutes to brown the top. The custard should be set when it’s cooked through. Allow to cool. Serve with whipped cream and raspberry sauce. 6. For the sauce combine raspberries, sugar, water, and lemon juice in a saucepan and cook over medium heat. Cook until raspberries break down and sugar dissolves, about 5 to 7 minutes. 7. Allow to cool for 45 minutes before using. I like leaving the seeds in the sauce, but you can also press the sauce through a fine-mesh strainer to remove the seeds if desired. Refrigerate the sauce for up to two weeks in an airtight container. ** Tips: If you use semi-sweet chips only use 3/4 cup sugar. The raspberry sauce can be saved in an airtight jar in the refrigerator. The sauce is delicious on pancakes as well. #EasyRecipes #newyear #chocolate

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