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.