@bossladygl: 🙄 #fyp #viralvideo #goodmorning

Shannon

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Tuesday 14 January 2025 15:31:18 GMT

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Comments

theresnoshame :

Nope! 😂

2025-01-14 15:44:28

1

Dj pimp juice country boy :

😂

2025-01-21 01:57:55

0

Anthony Thomas Grismore :

🤣🤣🤣🤣🤣🤣🤣🤣🤣

2025-01-23 19:15:54

0

magic_chaos.paradox :

Girl you go through the absolute most 😂😂.. on TikTok & out & about. I personally could not deal with the constant negativity of comments on here ; I keep my shyt private & comments off bc OML I’d flip😌

2025-02-01 17:22:39

1

Earl Calhoun :

The Tippity-Top!💯🏔️👍🏾

2025-01-23 15:37:24

1

Brian Jones :

Get out that car and do some work lol

2025-01-16 16:30:18

0

kooln10tion :

going miss you the most Grasshopper. been fun watch your journey.

2025-01-14 15:44:20

1

Antler & Anvil :

😂

2025-01-24 04:58:43

1

San Thomas :

😂😂🤣

2025-02-02 11:07:23

1

Big Country :

😂😂😂

2025-01-16 00:15:57

0

Crazy me :

😂😂😂

2025-01-21 02:01:05

0

❌️Hoova-Joe❌️🇨🇱🦍 :

😳😳😳

2025-01-27 09:12:35

0

To see more videos from user @bossladygl, please go to the Tikwm homepage.

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Ingredients For the Bread Pudding 1 lb (450g) day-old bread (Challah, Brioche, or French bread), cut into 1-inch cubes 4 large eggs 2 cups whole milk 1 cup heavy cream ¾ cup granulated sugar 1 tsp vanilla extract 1 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt 4 tbsp unsalted butter, melted For the Vanilla Sauce ½ cup heavy cream ½ cup whole milk ¼ cup granulated sugar 2 large egg yolks 1 tsp vanilla extract or vanilla bean paste Instructions 1. Prepare and Bake the Pudding Prep: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with a little butter. Soak: Place the bread cubes into the prepared dish. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter. Pour this custard mixture evenly over the bread. Gently press the bread down so it absorbs the liquid. Let it sit for 20 minutes. Bake: Bake for 45 to 50 minutes until the top is golden brown, slightly caramelized, and the center is set but still has a slight jiggle. 2. Make the Vanilla Sauce Heat Liquids: While the pudding bakes, combine the heavy cream, milk, and sugar in a small saucepan over medium heat. Bring it to a bare simmer (do not boil). Temper Eggs: In a medium bowl, whisk the egg yolks. Slowly drizzle about half of the warm milk mixture into the egg yolks while whisking constantly to prevent the eggs from scrambling. Thicken: Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the back of the spoon (about 4–5 minutes). Finish: Remove from heat and stir in the vanilla extract. 3. Serve Spoon a generous portion of warm bread pudding onto a plate, garnish with fresh raspberries if desired, and pour the warm vanilla custard sauce over the top right before serving. #BreadPudding #CustardDessert #DessertRecipes #ComfortFood #BakingGoals

Ingredients For the Bread Pudding 1 lb (450g) day-old bread (Challah, Brioche, or French bread), cut into 1-inch cubes 4 large eggs 2 cups whole milk 1 cup heavy cream ¾ cup granulated sugar 1 tsp vanilla extract 1 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt 4 tbsp unsalted butter, melted For the Vanilla Sauce ½ cup heavy cream ½ cup whole milk ¼ cup granulated sugar 2 large egg yolks 1 tsp vanilla extract or vanilla bean paste Instructions 1. Prepare and Bake the Pudding Prep: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with a little butter. Soak: Place the bread cubes into the prepared dish. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, salt, and melted butter. Pour this custard mixture evenly over the bread. Gently press the bread down so it absorbs the liquid. Let it sit for 20 minutes. Bake: Bake for 45 to 50 minutes until the top is golden brown, slightly caramelized, and the center is set but still has a slight jiggle. 2. Make the Vanilla Sauce Heat Liquids: While the pudding bakes, combine the heavy cream, milk, and sugar in a small saucepan over medium heat. Bring it to a bare simmer (do not boil). Temper Eggs: In a medium bowl, whisk the egg yolks. Slowly drizzle about half of the warm milk mixture into the egg yolks while whisking constantly to prevent the eggs from scrambling. Thicken: Pour the egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the back of the spoon (about 4–5 minutes). Finish: Remove from heat and stir in the vanilla extract. 3. Serve Spoon a generous portion of warm bread pudding onto a plate, garnish with fresh raspberries if desired, and pour the warm vanilla custard sauce over the top right before serving. #BreadPudding #CustardDessert #DessertRecipes #ComfortFood #BakingGoals

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