VANILLA PUDDING WITH RASPBERRY SAUCE:

This is the custard pudding that my mother always made using a pot as a double boiler. My kids also love this pudding so I changed it to use smaller amounts of ingredients.The point is the amount of boiling water and the 7 minute + 7 minute rule! If you follow this rule you will get a jiggly and delicious pudding. If the container is too big, it will take too long for the pudding to harden. This is why this recipe makes a perfect 2 containers of pudding. If you want to make more, simply double the ingredients. Recipe by Toiroiro

ohhhhhhh yeah!

I just woke up one day craving bread pudding and this is the result. It's amazing. And sorry I don't publish recipes often now, high school is soo time consuming and stressful and I get lazy sometimes but I try my best.

This will knock your socks off! One of my all-time favorites. Comfort food at its very best!

A tasty pudding should have a tasty sauce. This is my standard caramel sauce.The sauce will harden once it cools, so briefly microwave before using. For enough for 8 small-sized dessert cups. Recipe by ko-ko

This is my first attempt at making a brown sugar sauce. It's very buttery and spicy in a good way! Hope you all love it!

Just like Nana used to make, simple and delicious.

My husband loves bread pudding, and while I have yet to pinpoint the exact awesomeness that is our favorite from a local bakery, I have tweaked various recipes I've come across to settle on this little gem that has become my husband's favorite that I have made. Lol.We know the bakery uses Brioche, so that is now what I use. The bread pudding portion of this is a hugely altered version of a Paula Deen bread pudding. Her recipe called for 2 cups of sugar in the custard to only 3 cups of cubed bread. Like, "WHAT THE WHAT?".The sauce is my version of a caramel sauce recipe I found by Ree Drummond (The Pioneer Woman). Together they made an incredibly delectable dish!You can add nuts and/or raisins if you choose, but we really prefer ours "pure", just bread, custard, and extra sauce. I truly hope you enjoy this as much as we do!

Every year during lent the Knights of Columbus does a fish fry. The ends of the bread are put to the side. This is the result

I had originally planned on making this for my dad on father's day. My Abuela was staying with us and I saw how much my dad enjoyed having having some of his culture back (He is Colombian) especially certain foods. So I looked a few recipes up online after she left . Enjoy!!!

Summertime is almost here so I thought about enjoying some fresh berries that God has provided for us from the earth.

My grannie made neopolitian blancmange with chocolate flavour on the bottom, vanilla in the middle and strawberry on top. We used to think it was the fanciest pudding ever!

My Saturday perfect combo: sweet panna cotta and sour raspberry sauce! Yummmm 😋😋😋 IG @jenscookingdiary @jenscookdineandtravel

I love ❤️ raspberry sauce so much. It’s just perfect match for any kind of sweet desserts. IG @jenscookingdiary

Just a classic, but tasty as hell!

Who doesn't love pudding pie, especially a chocolate one? I once had a Mayan Dark Chocolate Pie at a restaurant and have been meaning to recreate it at home for a long time. The cayenne is totally optional but it does give an extra dimension to the chocolate. Try a tiny pinch, be brave!

Melt in mouth dessert.

My mum used to make rice pudding from scratch. So easy and handy to have in the fridge as a snack or pudding. And you can make it look fantastic for a special dessert. We have it as supper. Delicious served warm with a bit of strawberry jam or on its own.

heart, warm, easy peasy pudding

Great as a snack in the summertime! It has a pleasant melt-in-your-mouth texture.This vanilla pudding goes amazingly well on fruit tarts such asNone. Recipe by NANA617

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

chia seeds are healthy! use less agave for less sweet dessert

I ❤️ avocados 🥑 😍 You can make different kinds of dishes from this delicious fruit, either savory or sweet. This time I tried to make Avocado Pudding. It’s so smooth and creamy. Yum 😋 IG @jenscookingdiary @jenscookdineandtravel

More details athttp://www.chez-k.org/classics/pudding/

This pudding is great, my mother makes this often since seeing the recipe in a cooking magazine sometime ago.

The kids and I are making macarons today and needed something to do with the extra egg yolks. After looking through some pudding recipes, this is what I threw together. It turned out so yummy, plus it's nice and creamy. Make sure to use good quality vanilla extract (or the seeds from a vanilla bean if you have any on hand).

I've tried many times to make a copy-cat version of the similar dessert that's sold at le Chocolatier Takagi and came very close to it. Though the fine details are not quite the same, I'm quite proud of how delicious this is!-I have written down helpful hints in the recipe. It may be just a pudding, but if you make it carefully, you'll have a pudding as delicious as a confectionery's pudding.-Soft peaks with the crème Chantilly means it is thick but slides from the spoon when you scoop it up. Recipe by *ai*