It’s not you, it’s me…

..no no, wait, that came out all wrong. It makes it sound like I’m breaking up with you folks, which I certainly do not want to do. I meant it’s my fault this blog has been so dead and nothing to do with any of you lovely folks. It’s more like we went on a break as opposed to a “break-up” but you probably thought it was just a fight but then I slept with the copy-girl and it got all confusing and… I didn’t mean to sleep with her, I meant to come straight back to you because I love you so, but once the betrayal was there, the longer I stayed away and the harder it was for me to admit my mistakes and….

*cough*

I’m sorry, this analogy is rapidly spiraling out of control (and even more confusing for those not familiar with a key plot line from Friends that I randomly chose to reference) and I need to start from the beginning.

THE BLOG! IT EES ALIIIIIVEEE!!!

I never meant for it to be dead really. Not even a little. I meant to take a quick week or two hiatus while I looked for a new job and explain my indiscretions later. I had a portfolio that needed updating and jobs to research and blah blah blah.. but then it didn’t just take a couple weeks, it took approximately a month instead. (But I do in fact have a new job! Yay!)

Then, I’ll just admit it, I got used to baking without taking photos. Got used to being able to put my cold whipped cream directly into my mousse without fear it would melt and flump over while I took pictures of it in the sun. I was able to put my cakes straight in the oven without fear of the chemical reactions all happening while I strived for the perfect shot, all the lift and puff happening at room temperatures instead of in my oven where they needed to happen.

Blogging all my baking had become a little stressful and I guiltily reveled in an opportunity to be delinquent and ignore those duties.

For a time.

But then I missed you all. Folks still commented on old recipes. Old followers continued to follow (so many ♥s from me to you) AND new followers joined the party despite its obvious lack of activity. David Lebovitz (hooo-lee crap, say whaaat?) even linked to one of my recipes on Facebook!

I began to remember why I blog my recipes. It’s so fun to share. It’s so comforting to hear the “me too”s and to have others from all over the world relate to you and your silly little love for all things sugar.

Reading that over, it all sounds a little self centered and selfish. “I don’t write this blog for YOU guys, I write it for ME.” That’s not what I intend. There’s really one main message I’m trying to convey…

I missed you.

I’m sorry.

I’m back.

♥

Nutella Croissant Bread Pudding

This recipe is a comfort food in all the ways. Warm, ooey, gooey, chocolaty and indulgent. I knew that when I came back, it would have to be with something like this in tow. Undeniably delicious and featuring some of my nearest and dearest baking loves. Croissants? Good. Custard? Goood. Nutella? GOOOOD!

Adapted slightly from Steamy Kitchen

Bread Pudding

• 3 croissants (preferably 1-2 days old)
• 3/4 cup nutella
• 1/4 cup pecan halves
• 2 eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup granulated sugar

Nutella Sauce

• 1/2 cup nutella
• 3 tablespoons milk

• powdered sugar for serving

Directions

1. Bread Pudding: Preheat the oven to 350 degrees F.
2. Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
3. Add sandwich pieces and pecans to a small baking dish (I used a round 1.5 qt/1.4 L corningware dish).
4. To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
5. Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
6. Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed. Let cool 15 minutes and serve with nutella sauce and a dusting of powdered sugar. (This is also great served with vanilla ice cream. Feel free to smother the ice cream in the sauce as well!)
7. Nutella Sauce: Heat milk in a small saucepan over low heat until hot. Whisk in nutella until combined and a thick sauce is formed.

Store leftover (if you could possibly have any) sauce and bread pudding separately, covered in the refrigerator. The sauce will thicken greatly when cold, but microwaves back to a warm, pourable consistency. The bread pudding also reheats beautifully in the microwave!

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