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.

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