‘Lemon Ricotta Bread Pudding’ that’s what I’m thinking - just not sure how, yet...

Also... dear restauranteurs if you put creme brûlée it better be on point - that’s a steep slippery slope and if it’s not perfect, it’s terrible - no gray area there

@Sauldraws creme brûlée and eggs benedict are my two favorite "if you don't nail this it doesn't belong on your menu" tests

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