This week I received new pieces of pottery provided by www.potteryavenue.com. It’s always so fun opening up new boxes of pretty things to get my cooking inspirational juices flowing. Looking at a piece and thinking... ohh I can make this in it! I had a special helper (see pictures) this week while unpacking, my newest member of the Groody family, Geordie.
We all have things we like and don’t like to eat, except my Papa Joe! I think he liked everything! My dad hated squash, my Pop won’t eat rice, my mom doesn’t like raisins. There must be something wrong with me, I like all of those things, but I hate cauliflower and liver YUCK! You will never see a recipe from me with either of those two ingredients.
One of my favorite desserts is bread pudding with raisins, my mom likes it too but prefers no raisins. To accommodate my mom's dislike of raisins, I started substituting fresh blueberries for raisins years ago. I’m pretty sure the origins of this dessert were from people not wanting to waste anything. I never throw bread away, I make breadcrumbs or croutons if I only have a little stale bread, or bread pudding if I have a lot. A few years ago, I had croissants from Costco that we weren’t eating fast enough, so I used those in bread pudding instead. Now it’s my favorite way to make it. It’s super light and flaky. I so enjoy it when a recipe evolves just by sheer circumstances. My mom likes it because there are no raisins, and I love it, because although gluten hates me, I still love bread in any way, shape, or form!



This recipe was baked in a beautiful new Zaklady pattern called Mod Floral. After seeing so many new patterns in Poland, this one really stuck with me. I was so happy to know it’s now available through Pottery Avenue.
This perfect 12X9X1.75 inch baker is amazing for so many things! It is regularly $123.99 and on sale at 20% off for $98.99. Perfect with a cup of tea from this cute 4 1/2 cup Mod Floral teapot regularly $99.99 and on sale at 20% off for $79.99. I wish I could have you all over for some! It’s perfect to serve for a large group of friends!
Every Mod Floral piece is available for purchase at the Pottery Avenue by Pangaea website at www.potteryavenue.com. Use the search button and type in Mod Floral and it will bring up all of the pieces in this pattern. Use discount code Twila or PAF for your 20% discount. Any questions, please send Twila and her team a message, they will be so happy to help you.

From my heart to yours, Smacznego!

Kim’s Blueberry Croissant Bread Pudding

  • 5 croissants cut into one-inch pieces
  • 3 eggs
  • 2 1/2 cups milk
  • 1/2 cup granulated sugar
  • Zest of one lemon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup fresh/ or thawed frozen blueberries
  • Spray a 12x9 inch pan with nonstick spray.

Place enough cut croissants to cover the bottom of the dish and sprinkle half the blueberries on top. Cover with remaining cut croissants and top with remaining blueberries.
In a bowl mix together eggs, sugar, milk, nutmeg, lemon zest, vanilla, cinnamon, and salt. Pour over croissants and let stand for 5 minutes.
Place full baker into a larger baking dish, and fill the larger baking dish with hot water halfway up sides of the full baker. Place into a 375-degree oven for 35 minutes or till your knife comes out clean. Serve with whipped cream.