A Sunday Morning Suggestion

Sunday mornings seem more indulgent than Saturday's. Perhaps the looming threat of the week inspires decadence for breakfast, and the need to eat it while still in pajamas.

Although then what excuse can I use for cookies on the couch for breakfast every other day of the week?


I'll come up with something, as soon as I finish another luxurious spoonful of this chocolate croissant bread pudding. The recipe is adapted from Nigella Lawson, and who better to instruct us in a culinary life of hedonism?

It's an effortless start to your day, and will reward you with possibly the most comforting dish to ever come out of an oven. It is rich, but it manages to quiver somewhere between savory and sweet. And just like that '80s movie misfit who is transformed into the most popular kid in school by upgrading from glasses to contacts, chocolate croissants will never be looked at quite the same way again.

Chocolate Croissant Bread Pudding
Makes: 6 servings.

3-4 day-old chocolate croissants
3 tablespoons sugar
1 large egg
3 egg yolks
1/2 teaspoon vanilla extract
2 cups milk
2 cups heavy cream

1. Butter a 6-cup overproof dish. Cut croissants into 1-inch-thick slices and arrange in dish. In large liquid measuring cup, whisk together sugar, egg, yolks and vanilla. In medium saucepan, bring milk and cream just to a boil; pour a few tablespoons into egg mixture, whisking. Slowly pour in remaining liquid and blend thoroughly. Pour over the prepared croissants and let sit for 10 minutes.

2. Heat oven to 325°. Bake bread pudding for about 50-55 minutes, or until softly set.

A breakfast this extravagant requires a strong tea, and I found the tannic notes of a black (such as Assam or a Tanzanian) preferable to a green, for once. Assam in particular plays well with the chocolate notes swirled throughout the pudding.


All you need to do now is scoop out another serving, and get back in bed.