The simplest spring breakfast: skillet croissant bread pudding with strawberry syrup & fresh whipped cream. It’s easy to make and perfectly indulgent…rich and buttery, yet still light and fresh. Croissants are cut and tossed in a quick vanilla egg and milk mixture, then poured into a skillet and baked until golden with brown sugar sprinkled over top. Serve it with jammy strawberries cooked down in a brown sugar and lemon syrup, plus a large dollop of freshly whipped cream! Continue reading “Skillet Croissant Bread Pudding with Strawberry Syrup”
I am beyond excited to finally share this blog post with you. It includes a lovely recipe for my Irish Coffee Soda Bread Pudding, plus all the dreamy details of my trip to Ireland earlier this year. Hopefully you’ll feel like you’re on the quaint, beautiful island of Ireland as you read this right from your home.
Sharing a really fun pumpkin cornbread pudding today to really kick off the pumpkin season. Made complete with a sweet cinnamon caramel sauce and festive popcorn!