@dccbktrdk5: #fyp #foryoupage #police #cops #bodycam

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Region: US
Thursday 12 March 2026 16:07:37 GMT
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bobbi.twyman
Bobbi Twyman :
How can you get trespassed from my hospital???
2026-03-13 12:08:39
2773
smalltowngaljo
Joanne V :
wonder what the back story is here … they’re so rude to her
2026-03-13 16:51:52
55
mar12gfkogmail.com
nova :
call a tow truck
2026-03-14 16:53:08
1172
boomhoer
Boomhoer :
how do you get to this point in life
2026-03-13 23:08:55
3386
tootiecolemon
Tootie Colemon :
she gets on my nerve
2026-03-13 10:03:45
1363
achaidez4
A chaidez :
2026-03-14 00:21:30
1337
maryammalaksinger
Maryam Malak Singer :
Poor officers. They deserve higher wages
2026-03-14 11:41:05
779
user400646318
Fhfgghg :
Cops don’t get paid enough
2026-03-14 17:51:55
352
lyrikdadon
Lyric :
She called the police on the police
2026-03-14 11:43:27
1624
philipgill2
Philip Gill :
Healthcare in 2026 y’all
2026-03-14 12:17:22
65
ross18707
Ross18 :
2026-03-12 22:15:45
1103
noaharchitect
NoahTheArchitect :
no embarrassment at all
2026-03-14 15:12:11
367
nancy_even
nancy_even :
That ain't Chuk E Cheese
2026-03-13 13:23:23
457
suzannedowdley
Couch Potato :
No accountability for actions
2026-03-14 12:17:46
214
ann.gallagher12
Ann Gallagher :
What is wrong with people
2026-03-13 22:59:18
192
blestwitthebest
stace :
Exhausting
2026-03-13 15:00:36
133
derekeastwood
Derek Eastwood :
That cop is struggling lol
2026-03-14 09:42:44
141
blarneygirl1903
Debbie :
2026-03-12 22:34:47
140
bucknasty15
BuCkNaStY :
2026-03-14 11:09:18
74
nate_aq
NateAq :
I’m skinny and not so hungry no more
2026-03-15 11:12:57
67
piratetatto
kali :
2026-03-14 14:41:16
72
d241584
D :
Did they say 99 years?
2026-03-13 13:36:49
56
mufasa_6969
Mufasa :
That’s one strong officer
2026-03-29 23:10:20
6
leftitrightit
(left tit, right tit) :
Lowkey she’s funny as fuck tho
2026-03-17 22:02:24
36
bosseytv
$BossyBling$ :
Ridiculous 😳😳😳😳
2026-03-13 17:42:47
40
To see more videos from user @dccbktrdk5, please go to the Tikwm homepage.

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Creamy Holiday Eggnog Bread Pudding with Warm Vanilla Custard Recipe -COOKING WITH BRIGHT EYES  Ingredients: - 450 g day-old brioche or challah bread, cut into bite-sized cubes - 2 cups (480 ml) eggnog - ½ cup (120 ml) whole milk - 3 large eggs - ⅓ cup (65 g) granulated sugar - 2 tablespoons unsalted butter, melted - 2 teaspoons vanilla extract - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup (75 g) raisins, optional - Icing sugar, for dusting (optional) For serving (optional): - Whipped cream or vanilla ice cream - A pinch of freshly grated nutmeg Directions: 1. Preheat the oven to 175°C (350°F). Lightly grease a 20 cm square baking dish with butter. 2. Cut the bread into bite-sized cubes. If the bread is very fresh, spread the cubes on a baking tray and dry them in the oven for 8–10 minutes. 3. In a large bowl, whisk together the eggnog, milk, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined. 4. Add the bread cubes to the custard mixture and gently toss until all the pieces are coated. Leave to soak for 10–15 minutes, stirring once or twice so the bread absorbs the custard evenly. 5. Fold in the raisins, if using. 6. Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly. Pour any remaining custard over the top. 7. Bake for 40–50 minutes, until the top is golden brown and the centre is set. If the top browns too quickly, loosely cover the dish with foil. 8. Remove from the oven and allow the pudding to rest for 10 minutes before serving. 9. Dust lightly with icing sugar, if desired. Serve warm with whipped cream or vanilla ice cream and a little extra nutmeg. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: Approximately 340 kcal | Servings: 8 servings
Creamy Holiday Eggnog Bread Pudding with Warm Vanilla Custard Recipe -COOKING WITH BRIGHT EYES Ingredients: - 450 g day-old brioche or challah bread, cut into bite-sized cubes - 2 cups (480 ml) eggnog - ½ cup (120 ml) whole milk - 3 large eggs - ⅓ cup (65 g) granulated sugar - 2 tablespoons unsalted butter, melted - 2 teaspoons vanilla extract - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup (75 g) raisins, optional - Icing sugar, for dusting (optional) For serving (optional): - Whipped cream or vanilla ice cream - A pinch of freshly grated nutmeg Directions: 1. Preheat the oven to 175°C (350°F). Lightly grease a 20 cm square baking dish with butter. 2. Cut the bread into bite-sized cubes. If the bread is very fresh, spread the cubes on a baking tray and dry them in the oven for 8–10 minutes. 3. In a large bowl, whisk together the eggnog, milk, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined. 4. Add the bread cubes to the custard mixture and gently toss until all the pieces are coated. Leave to soak for 10–15 minutes, stirring once or twice so the bread absorbs the custard evenly. 5. Fold in the raisins, if using. 6. Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly. Pour any remaining custard over the top. 7. Bake for 40–50 minutes, until the top is golden brown and the centre is set. If the top browns too quickly, loosely cover the dish with foil. 8. Remove from the oven and allow the pudding to rest for 10 minutes before serving. 9. Dust lightly with icing sugar, if desired. Serve warm with whipped cream or vanilla ice cream and a little extra nutmeg. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: Approximately 340 kcal | Servings: 8 servings

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