I am learning all the time. The tombstone will be my diploma.
~ Eartha Kitt
Someone I know through work recently emailed me this: “I have just recently come to understand the journey is just as important as the destination.” How I love that. We were discussing the mysteries of life, but I am so reminded of his wise words as I write this post now!
I decided to invite a few friends around for brunch in the weekend – so on Friday, I went to buy ingredients for Oven-Baked French Toast and spent a glorious half hour preparing it.
It was the most beautiful night. Honestly. Listening to the pitter-patter of rain falling outside while slicing bread, zesting an orange, sprinkling raisins and almonds, whisking milk with eggs, cinnamon, nutmeg and a tiny amount of Baileys… It felt like a dream, and I was so looking forward to sharing perfect French Toast with my friends the next morning.
I arranged everything in the baking dish, glad-wrapped it and left the bread to soak in custard heaven while I slept…
Nothing could go wrong, right? Nothing. I awoke on Saturday morning with a smile on my face, and the French Toast still looked good as I slipped it into the oven. I even had time to toss 4 plates in the oven to warm them while the French Toast was baking. I had juice and coffee prepared. My friends arrived on time. Cutlery was on the table.
Within minutes, I smelled the awful smell none of us like at all – the odour of something burning. Gah, stupid raisins!! I really should’ve made a double-layered French Toast after all.
Worse still, in my haste to save the raisins, I put a layer of foil on the whole thing and baked it some more.
For Saturday brunch, we had soggy pudding with scorched raisins. My friends finished everything on their plates. A firm reminder of them being WONDERFUL people – and friends.
Well. This wasn’t so fun to eat, but it was a very fun journey (part of it anyway!) and the road to perfecting a delicious brunch continues…!
Things I can think of to make a more pleasurable oven-baked French Toast in future: try a different bread (a soft loaf, perhaps?) and form two layers of it with the raisins hidden in the middle. Aluminium foil should not be allowed to interfere with the cooking process either.
Does anyone have oven-baked French Toast tips to share? ;-)