Well, it’s been a minute.

I’ve had a lot on my metaphorical plate, and a lot of unoriginal food on my literal plate.

I made this baked feta last weekend, but this is the only photo I took. And I know you all come here for my impressive iPhone photography.

I also made an incredible egg salad with everything bagel salt, but I knew if I came back after a month with egg salad Sheila would disown me.

(But you should definitely make egg salad with everything bagel salt, basil, and scallions.)

I must still be cooking a lot because we have to eat and we very rarely order takeout, but I guess it’s been a lot of my old standbys. I’ve made this tofu sandwich a bunch, sous vide pork tenderloin, chicken cutlets, and beer battered fish. For our trip to the lake, I made THE salted caramel brownies, a lemon icebox pie, and a double batch of oatmeal chocolate chip cookie dough.

Anyway, I officially finished my first year of my PhD program this week (!!) and this morning I was feeling inspired by the bounty of blueberries in my fridge, half a loaf of stale bread from DiPasquale’s in the bread box, and a house guest in my basement.

This is definitely toeing the line of breakfast and dessert, and there’s a good chance I eat the rest after dinner with a scoop of ice cream. So I guess that means homemade ice cream is happening today, too.

Brown Butter Blueberry Bread Pudding

6 tbs butter

1 loaf stale bread (or in my case, 1/2 a loaf of bread and 3 English muffins)

3 tbs cinnamon sugar

1 cup milk

1/4 cup cream

3 eggs

1/4 cup brown sugar

1 tsp vanilla

1 1/2 cups blueberries (or any fruit!)

2 tbs milk + 4 tbs powdered sugar

I did the whole thing in my Dutch oven for convenience but you can also use a frying pan and then transfer to a baking dish. Melt the butter over medium low heat, swirling occasionally until it gets brown and smells nutty.

Turn off the heat, add the cubed bread and cinnamon sugar and stir around until the bread is coated. If you’re using a baking dish, make sure you scrape every ounce of that brown butter in when you transfer!

In a separate bowl, whisk the milk, cream, eggs, vanilla, and brown sugar.

Add a whole bunch of blueberries, then pour the liquid over the top, stirring a bit to make sure it’s distributed. Cover and bake for 30 minutes.

Mix some milk (I used almond milk for this) and powdered sugar to make a glaze. Pour the glaze over the top and bake, uncovered, for an additional 5 minutes. Serve!

This was everything I wanted it to be and very worth breaking my oatmeal routine for. Happy Sunday!