Drinks are only the beginning.
A touch of Torani transforms your favorite desserts in the most unexpected way! Explore new takes on decadent bread pudding, flavored whipped cream, candied pecans and other tasty inspirations.
1/2 cup Torani Caramel Syrup
6 cups bread cubes
1/2 cup toasted almonds, sliced
1 cup heavy cream
4 eggs, separated
Pinch of salt
Caramel Syrup
Recipe Instructions
Preheat oven to 350F. Butter 6 individual 8 oz ramekins. Mix the bread and almonds. Whisk cream with egg yolks and syrup. Pour this mixture over bread and almond mix and stir. Whip egg whites and salt to soft peaks and fold into bread mixture. Portion into ramekins and bake in a hot water bath for 45 minutes. Serve warm or at room temperature.
1/4 cup Torani Caramel Syrup
1 egg, separated
3/4 cup sugar
1 teaspoon salt
3 cups pecans
(or walnuts or a mixture of both)
(or walnuts or a mixture of both)
Caramel Syrup
Recipe Instructions
Preheat oven to 250 and line a baking sheet with parchment paper. In a medium sized bowl whisk egg white (save yolk for another use or discard) until light in color and foamy, about 2 minutes. Add Torani syrup, sugar, and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated. Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating and bake until nuts are a very light golden, and all of the liquid has dried, about 45 minutes. Let cool completely and store in an airtight container. Makes 3 cups.
1 pint heavy whipping cream
1/4 cup Torani syrup
your favorite Torani flavor like Salted Caramel Syrup or Hazelnut Syrup
your favorite Torani flavor like Salted Caramel Syrup or Hazelnut Syrup
Recipe Instructions
In a large bowl, whip cream until peaks form. Serve atop a bowl of fresh strawberries or raspberries with drizzle of raspberry sauce on top.
