On a conversation with Nina recently we discussed our mutual adoration and love of food, such love that it made us excited just talking about our favorite meals. Of all times of day that gets my most attention though, it has to be breakfast. Breaking the fast and my need of a sweet palette to begin the day it is my absolute favorite. I would have waffles or pancakes over bacon and eggs any day.
Or for an absolute special day where I’m not running to the office, a lazy kind of day, a breakfast with croissants and nutella made into bread pudding turning the nutella into a custardy gooey spoonful of breathtaking delicious is kind of perfect. Let’s face it, this is kind of a one time a year kind of special, but it will blow people away from the first spoonful.
This weekend Keeley and I went to Greenwich and saw the Turner exhibit, played on the large globe where we visited several countries in a few steps and I gave in to a deal for watercolor’s, paint brushes and watercolor postcards to feed my paint cravings.
Hearts in Greenwich to start the weekend
Note: This recipe has been edited to make with Homemade Nutella which was posted in December 2015, the reason that this is incredible and needs to be consumed within 2 weeks of making and the homemade recipe makes for a rich chocolaty ingredient that only makes this pudding more of a standout dish.
Nutella Croissant Pudding
Adapted from Steamy Kitchen
1 cup homemade Nutella
1/4 teaspoon salt
2 large eggs
1 cup pouring cream
1 teaspoon vanilla extract
1/3 cup superfine/icing sugar
Preheat the oven to 180°C/350F.
Halve each croissant lengthwise and spread the Nutella on thickly on one side and very lightly on the other side. Sprinkle lightly with a tiny amount of salt and sandwich together.
Slice into 2 inch triangles and place carefully into your baking dish, you want them to be as tightly packed as possible.
Place the eggs, cream, extract and sugar into a mixing bowl and whisk until well combined.
Pour carefully and evenly over the croissants. Press down lightly with a spoon to ensure as much of the croissants and possible soak up the cream mixture.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake further until lightly golden on top, approximately 10 minutes.
Remove from the oven and allow to cool slightly.
Serve while warm.