It’s so strange that my posts have leaned to the sweet rather than the savory. I have done much more cooking of dinner than of dessert over the last few years. Nevertheless, the last thing I made was another dessert, and of the kind that I typically lean towards, involving no mixing, no rolling … no dough, essentially. It’s Caramel Croissant Bread Pudding, and it is fairly heavily adapted from Nigella Lawson.
I’m so excited … my first cooking post. With pictures, even. The pictures were taken with my iPhone, as probably most of them will be until such time as I acquire a Canon EOS Rebel T2i (six months and waiting for the price to come down on that thing … luckily, Black Friday is conveniently timed about a month before Baby Boy joins me).
This is my adaptation of a Giada De Laurentiis recipe. I also added a lovely, light lemon glaze, adapted from Martha Stewart. As my first cooking post, it will also serve as a bit of an introduction into my cooking style. Without further ado …