French Toast with Raspberries, Almonds, Coconut and Rum

It’s Fathers Day tomorrow and I had no idea! I have been caught up in this, I-don’t-know-what-time-of-the-month-or-year it is sort of mood. I honestly will look at you blankly if you ask me the date or what day it is. Just yesterday I wondered if we were in 2016! My mind is a muddle. BUT…

The advantage of a bad memory is that one enjoys several times the same good things for the very first time. – Friedrich Nietzche

And, it’s true. I have little memory of my life in India except for the bigger things. For this reason whenever I go somewhere or do something I may have previously done, I do it with a freshness of a first time. It’s almost always a bit new. Like my whole life is encapsulated in a day.

I do have an amazing memory when it comes to conversations with certain people or references that are important to me. Then my memory is suddenly razor sharp like as if it might have happened moments ago. Maybe it has to do with selection of memories and what I choose to remember.

And, Jean Giraudoux said, you can miss a single being, even though you are surrounded by countless others. Those people are like extras. They cloud your vision, they’re a meaningless crowd. They’re an unwelcome distraction. So you seek oblivion in solitude. But solitude only makes you wither.

I believe that too. And I think that is the reason I don’t have memories of most people. I don’t seem to have the capacity to remember them. Unless they come extremely close to me. Fascinating stuff. Yes?

These french toast hopefully will be memorable. I think they are. They are creamy and tangy all at once. Try them!

makes 2

4 slices brioche (or white bread)
1 egg yolk
40 grams fine sugar
25 ml cream
50 ml coconut milk
50 grams raspberries (I used frozen ones which work equally good)
40 grams almonds (chopped)
20 ml coconut rum (optional)
1 tbsp sugar
2 round pots 5″ and 2″ deep

to prepare
Preheat the oven to 190°C/375°F.

Whisk the egg yolk and the sugar till it turns a creamy light yellow mix. Then add the cream and the coconut milk and continue to whisk. Whisk till the sugar is completely dissolved. Finally add the rum if you like. I urge you to! 🙂
Cut the slices roughly to the shape of your pot. Dip in the egg mix and place on the bottom of the pots. Next add the almonds and then the raspberries on top, till the pots are more than half full. Dip the next 2 slices of of bread and place on top like a lid. Pour the remainder of the egg mixture equally in the 2 pots. Sprinkle with granulated sugar and bake for 20 minutes or till the top is light brown.

Serve immediately with some cream or even ice cream!