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@kiimdaily22: Áo len xanh tiffany guu tui #dothudong #outfit #outfitideas #OOTD #fyp

Kiim Daily ౨ৎ
Kiim Daily ౨ৎ
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Saturday 03 October 2026 02:53:00 GMT
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Ingredients For the bread pudding: 8 cups bread, cut into 1-inch cubes 4 large eggs 1 can (15 ounces) pumpkin puree 1 cup vanilla yogurt 1 cup milk 1 cup granulated sugar 1 tablespoon pumpkin pie spice 1/2 cup raisins 1/2 cup pecans, coarsely chopped 2 tablespoons granulated sugar, for topping 1 teaspoon ground cinnamon, for topping For the caramel sauce: 1 cup unsalted butter 1 cup heavy cream 1 cup brown sugar, packed Instructions Prepare the oven and baking dish. Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray, making sure to cover the bottom and corners evenly. Set the dish aside. Dry the bread if needed. If your bread is fresh rather than day-old, spread the cubes on a baking sheet and bake at 350°F for 10 to 15 minutes, until dry but not toasted. Dry bread absorbs the custard better and prevents a soggy result. Let the cubes cool slightly before using. Whisk the wet ingredients. In a large mixing bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin pie spice, and 1 cup of granulated sugar until smooth and fully combined. Make sure no streaks of egg remain and the pumpkin is evenly incorporated. Add the raisins. Stir the raisins into the wet mixture until evenly distributed. If you prefer a softer texture, soak the raisins in warm water for 10 minutes and drain them before adding. Fold in the bread. Gently fold the bread cubes into the pumpkin mixture with a spatula until every piece is coated. Be careful not to crush the bread, as you want the cubes to hold their shape during baking. Assemble the pudding. Pour the mixture into the prepared baking dish and spread it evenly with a spatula, pressing down lightly so the bread settles into an even layer. Prepare the cinnamon sugar topping. In a small bowl, stir together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon until evenly blended. Sprinkle the mixture evenly over the top of the pudding. Begin baking covered. Cover the dish loosely with aluminum foil that has been lightly greased on the underside to prevent sticking. Bake for 20 minutes. Add the pecans and finish baking. Carefully remove the foil from the oven. Sprinkle the chopped pecans evenly over the top of the pudding. Return the dish to the oven uncovered and bake for 20 to 25 minutes more, until the top is golden and the center is set. If the pecans begin to brown too quickly, loosely tent the dish with foil for the remaining baking time. Make the caramel sauce. While the pudding bakes, combine the butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat. Stir constantly until the butter melts and the sugar dissolves. Increase the heat slightly and bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from the heat and set aside. Use caution, as the hot sugar mixture can cause burns. Cool slightly and serve. Remove the pudding from the oven and let it cool on a wire cooling rack for 10 to 15 minutes. Scoop into individual bowls and drizzle generously with warm caramel sauce. Top with vanilla ice cream if desired. Store leftovers. Cover any leftovers tightly and refrigerate for up to four days. Reheat individual portions in the microwave or in a 300°F oven until warmed through. The caramel sauce can be stored separately in a sealed container in the refrigerator for up to one week and reheated gently before serving. #breadpudding
Ingredients For the bread pudding: 8 cups bread, cut into 1-inch cubes 4 large eggs 1 can (15 ounces) pumpkin puree 1 cup vanilla yogurt 1 cup milk 1 cup granulated sugar 1 tablespoon pumpkin pie spice 1/2 cup raisins 1/2 cup pecans, coarsely chopped 2 tablespoons granulated sugar, for topping 1 teaspoon ground cinnamon, for topping For the caramel sauce: 1 cup unsalted butter 1 cup heavy cream 1 cup brown sugar, packed Instructions Prepare the oven and baking dish. Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray, making sure to cover the bottom and corners evenly. Set the dish aside. Dry the bread if needed. If your bread is fresh rather than day-old, spread the cubes on a baking sheet and bake at 350°F for 10 to 15 minutes, until dry but not toasted. Dry bread absorbs the custard better and prevents a soggy result. Let the cubes cool slightly before using. Whisk the wet ingredients. In a large mixing bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin pie spice, and 1 cup of granulated sugar until smooth and fully combined. Make sure no streaks of egg remain and the pumpkin is evenly incorporated. Add the raisins. Stir the raisins into the wet mixture until evenly distributed. If you prefer a softer texture, soak the raisins in warm water for 10 minutes and drain them before adding. Fold in the bread. Gently fold the bread cubes into the pumpkin mixture with a spatula until every piece is coated. Be careful not to crush the bread, as you want the cubes to hold their shape during baking. Assemble the pudding. Pour the mixture into the prepared baking dish and spread it evenly with a spatula, pressing down lightly so the bread settles into an even layer. Prepare the cinnamon sugar topping. In a small bowl, stir together the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon until evenly blended. Sprinkle the mixture evenly over the top of the pudding. Begin baking covered. Cover the dish loosely with aluminum foil that has been lightly greased on the underside to prevent sticking. Bake for 20 minutes. Add the pecans and finish baking. Carefully remove the foil from the oven. Sprinkle the chopped pecans evenly over the top of the pudding. Return the dish to the oven uncovered and bake for 20 to 25 minutes more, until the top is golden and the center is set. If the pecans begin to brown too quickly, loosely tent the dish with foil for the remaining baking time. Make the caramel sauce. While the pudding bakes, combine the butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat. Stir constantly until the butter melts and the sugar dissolves. Increase the heat slightly and bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from the heat and set aside. Use caution, as the hot sugar mixture can cause burns. Cool slightly and serve. Remove the pudding from the oven and let it cool on a wire cooling rack for 10 to 15 minutes. Scoop into individual bowls and drizzle generously with warm caramel sauce. Top with vanilla ice cream if desired. Store leftovers. Cover any leftovers tightly and refrigerate for up to four days. Reheat individual portions in the microwave or in a 300°F oven until warmed through. The caramel sauce can be stored separately in a sealed container in the refrigerator for up to one week and reheated gently before serving. #breadpudding

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