We have had some amazing weather over the last weekend. Scheduling posts actually keeps me away from updating the blog with what happens, but sometimes you are forced to, especially when the posts are related to challenges and you don’t want to miss the dates. 🙂 I like to be particular that way, and Alhamdulillah, so far I have been doing well to manage. If you are following me on Instagram, you would have caught up with the weekend weather updates. I tend to post more weather/sky/nature clicks there rather than my food. 😀 Somehow, I prefer to click my surroundings rather than what I am eating, especially when we are at a restaurant. I prefer to dig in right away rather than pull out the mobile, click it till the perfect click is done, and then eat it cold. I can’t take it that way… 😛 The rains started late Thursday night and went on and off till Sunday early morning. The roads were awfully clogged, but the whole UAE population were out on the roads, enjoying the rains, making some good business for the chai selling cafeterias and just driving around splashing water. 😀
On Friday, I was out with my childhood friend enjoying the amazing show of lightening that went way past into midnight. I have never seen so much in my whole life, it just kept going on and on! The kids played and refused to leave her place. On Saturday, I managed to drag HD for a few hours and spent time at the Creek, just enjoying the breeze and the slight showers over shawarma and chai. I totally believe in the little joys of life. And Alhamdulillah, got it just the way I loved, though the rains did topple my initial plans… 🙂 As this post goes live, we are still having some overcast conditions.
Moving on to the recipe for today… This baked french toast was born due to two reasons – a failed bread experiment and loads of blueberries. I was trying the leopard bread but it didn’t turn to be a leopard, instead it got converted to show a marble effect. Moreover I lost interest in between the kneading, so that lack of it showed up in the texture of the bread. 🙁 Once the bread is hard, how can you eat it? I don’t know how many of you have this problem, but I do… that if I start something very enthusiastically but half way lose my mood, the end result will be not worth eating. Please tell me there are more out there who are like me… 😉
A bit of “googling” landed me up with this idea of recycling my failed loaf of bread into a delicious breakfast. This is quintessentially like a bread pudding, but the ingredients poured over the bread is like what you use for making your french toast. To make it more interesting, I topped it with some oats crumble too. It was totally delicious. I was not sure how HD would react to this, since he always prefers a savory breakfast, but to my surprise, he enjoyed having it and I kept mum on the above mentioned facts. Not required to tell all, right? 😉 Even the kids enjoyed it. We had some leftover, which we had for our evening chai too. If you have any stale bread, then don’t forget to try this easy baked french toast. You can use any fruit of your choice… Off to the recipe…
- 1 loaf of bread/ french baguette
- 4 large eggs, whisked
- 2 cups milk
- 1 tsp vanilla essence
- 2 tbsp sugar
- FOR TOPPING:
- ½ cup oats
- 50 gm butter, cubed
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- 1 cup blueberries
- Preheat oven to 180 degrees. Butter a large baking pan (13 x 9 inch) and set aside.
- Cut the bread into smaller pieces and line the tray.
- Whisk together the eggs, milk, vanilla essence and sugar till well combined and pour over the bread. Let stand for 10 minutes.
- In a bowl, add in the oats, butter, brown sugar and cinnamon and mix with your hands till it resembles bread crumbs.
- Sprinkle on top of the bread, along with the blueberries.
- Bake for 40 minutes. Allow to rest for sometime and serve warm for breakfast.