I made the orange scented olive oil sticky buns you’ve all been eyeing over at Food52. They were chewy like good dinner rolls with a sticky citrus filling rolled on the inside, seeping out of the bottom and caramelizing in the corners where it had the chance.
But my friend, the other half of the brunch, made Savory Bread Pudding from Tartine and it was all I noticed on my plate. Every bite seemed to be a different mix of eggs and cream-soaked bread, or sauteed mushrooms and thyme, or grated gruyere and chopped ham.
The babies watched and tossed toys at one another, like six month olds know how to do.
Both recipes sound so delicious… I’m inspired! And I always love that dish towel, of course.
I noticed the coincidence that you just posted about a brunch recipe too! “brunch recipes” are the best. Thank goodness you convinced me to take that towel, and not just admire it and leave it behind.
Sounds delicious and fancy
also, how have I not made it to tarting yet?
Tartine. Duh.
haha! I liked it because that’s how it sounds when you say it anyway.
I too heard the siren song of the sticky buns! I was thinking of giving them another go with a more brioche-y kind of dough. But I might just skip everything on my breakfast to do list for this savory bread pudding — you had me at the every-bite-tastes-a-little-different part