ADVERTISEMENT
- Real Recipes from Real People -

ISO: Johnny Carino's Bread Pudding

Misc.
Every time we eat at Carino's, we have to order the Bread Pudding...It is made with marscapone cheese and drizzled with a caramel sauce. I would love to be able to make this for my family.
MsgID: 1432714
Shared by: Vicki G.....Conway, AR
Board: Copycat Recipe Requests at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Easy Chocolate-Dipped Sandwich Cookies (no bake)
  • EASY CHOCOLATE-DIPPED SANDWICH COOKIES 4 ounces cream cheese, softened 1/2 cup confectioners' sugar 1 teaspoon Cointreau or Grand Marnier, or 1/2 teaspoon orange extract 48 small store-bought chocolate or vanilla wafe...
  • Transylvania Veal Stew (crock pot)
  • TRANSYLVANIA VEAL STEW 2 pounds boneless veal, cut into 1 inch cubes 2 tablespoons of flour 3 tablespoons butter 3 tablespoons corn oil 2 onions, finely chopped 3 potatoes, peeled and thinly sliced 2 zucchini, sl...
  • Vegetable Chickpea Bouillabaisse
  • Vegetable Chickpea Bouillabaisse 2 medium leeks 2 small fennel bulbs with stalks 6 cups water, divided 1/2 cup dry white wine 2 teaspoons fennel seeds 1 Tablespoon olive oil 1 teaspoon fine sea salt 3 garlic cloves, thi...
  • Butterscotch Pecan Pie (Toll House Cookbook, 1980)
  • BUTTERSCOTCH PECAN PIE 1 (12 oz) package butterscotch morsels 1 cup dark corn syrup 4 eggs 1/2 teaspoon salt 1 cup pecan halves 1 (9-inch) unbaked pie shell Whipped cream and pecan halves, for topping (optional) Preh...
  • Mexican Chicken and Barley Chili (using cooked chicken)
  • MEXICAN CHICKEN AND BARLEY CHILI 1 cup chopped onion 1 garlic clove; minced 1 tbsp vegetable oil 3 cups water 1/2 cup medium Quaker Barley* 1 (16 oz) can tomatoes, chopped, undrained 1 (16 oz) can no-salt-added tomato...
ADVERTISEMENT
  • First birthday cake
  • Have a great time- its fun to decorate... If you are going to make a buttercream frosting you can decorate with a pastry bag and tip and make the dots from icing or cut them out of fondant. You can buy fondant at Michael...
  • Oven Roasted Frites with Herbes de Provence (serves 2)
  • OVEN ROASTED FRITES WITH HERBES DE PROVENCE 1 pound large russet or baking potatoes, peeled (about 2 potatoes) 2 tablespoons olive oil, plus more for the pan (optional) 1/2 teaspoon herbes de Provence, crumbled* Fleu...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Johnny Carino's Bread Pudding
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!