..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….
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.
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
- 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
- 1/2 cup nutella
- 3 tablespoons milk
- powdered sugar for serving
- Bread Pudding: Preheat the oven to 350 degrees F.
- 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.
- Add sandwich pieces and pecans to a small baking dish (I used a round 1.5 qt/1.4 L corningware dish).
- To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
- Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
- 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!)
- 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!
YAY! Welcome back, Dear Amandeleine! We all miss you, your beautiful pics, the tempting recipes, and most of all, your interesting and heart-warming stories! So happy for the return of your blog! :)
I missed you too! PM on Facebook asking about your new job will be coming soon!
I took just as long a break from Reader, so essentially I didn’t know you weren’t posting, I could have had quite an affair with just the archives anyway :) Glad you’re back!
What great timing you have.. I recently started an international baking and pastry program at a local culinary institute, and I just did a brief little report on your blog on Monday. :) Our chef asked us to share something that inspired us to pursue a career in the field, and this blog was it. In fact, tomorrow I’m bringing in one of your recipes to share with the group. :P I’m thinking peanut butter crispy bars..
So glad you’re back! <3
I can independently verify that this was delicious.
I am drooling! This looks absolutely incredible and I think I need to schedule a brunch just to make this. Thank you for posting these pictures that cause salivation within second and the recipe! You alway shave such incredible recipes!
You get a warm hearty welcome back from me. Life gets in the way for most of us, you are always entertaining and inspiring and I love your posts but you should never feel obligated to be everything for everybody. Looking forward to seeing what you create next – whatever and whenever. :)
You are an inspiration to all of us. Keep on blogging please!!!
I found you via pinterest and some delightful oatmeal coconut raspberry bars, but that led me to peanut butter crispy bars, and peach crisp, and….thank you for coming back to the blogging world! Wishing you many pins more!
Lenda – Thanks Mom. ;)
Opal – Yay, thanks for the PM! :D
Kristina – Haha, that’s so funny, thanks for timing that so well that I didn’t seem delinquent!
Katherine – Oh goodness, I don’t deserve such wonderful credit. Your message made my eyes all glassy, I can’t believe I could ever have that kind of influence on a complete stranger. You’ve warmed my heart with your note and I thank you for sharing it with me. Best of luck in the culinary world, you’re now an inspiration to me. :)
Trevor – THANKS DUDE! <3
Desiree – Thanks! Your site looks delicious too! :D
Amanda – Thank you so much for your understanding, you're incredibly sweet!
Efita – You guys all inspire ME to keep blogging!!
Melissa – Oh goodness, yes, I've been getting lots of traffic from pinterest, it's been wonderful! Thanks for stopping by and coming back! :D
You do deserve the credit. :) Your delightful creativity and awesomely eccentric writing was what really reignited the spark that had faded from my passion for baking. A friend linked one of your recipes, then I started poking around, then I started playing in my tiny kitchen, then I started sharing these things with friends, and then those friends told me it was my civic duty to make baking my life. ;)
You now have a new group of devoted followers in some of my classmates, and possibly even my current instructor. Who happens to be an ACF Certified Executive Pastry Chef. Needless to say, the crispy bars I brought in went over exceedingly well!
So thank you for doing what you do, and I hope you keep doing it for the love of it, and the happiness you receive from bringing happiness to others. I’ll keep you posted on my life in the culinary world. ;)
Oh goodness, thank you for sharing the blog with others! An ACF Certified Executive Pastry Chef… man that is intimidating! Katherine’s instructor, if you read this, don’t judge me too hard, I’m just a home cook!! :D
I’ve had friends prod me towards the culinary industry and I have seriously considered it more than once (there was a period of time where I was considering dropping out of my completely non-culinary degree in university), but it is an intimidating world. Thus, you are my hero and please DO keep me posted. :)
I’ve missed you so
Aww… thanks so much for sticking with me :)
wow this looks so good! will def try out soon
What cream do you need for the custard???
Pingback: Homemade for the Holidays - Chocolate Peppermint Crunch Cookies | this heart of mine
I’m making this now….did you forget to list a measure of sugar for the custard?
Oops! 1/2 cup granulated sugar! So sorry! I’ll fix it now! :)