Wish I were one of them!
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I’m there in spirit! Thank you!
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Scone test bake:
The recipe calls for 425, and after baking one at that temp, I remembered that I also found it way too hot last year. Even with the small size of the scones, the bottoms burn before the top browns and before the middle cooks through.
So I’ll reduce prob to 380 or so.
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Cheers!
Today (Thursday) I’ll be scaling my cakes and treats; baking starts tomorrow.
With the number of tickets sold now at 30, I’m considering going back to my original plan of 3 bundts. The triple lemon is a GO, the churro is a GO, and I’ll probably add Flo Braker’s crystal almond pound cake. I was going to make a pistachio choc chip bundt, but I think I’ll save my precious Sicilian pistachio paste for ice cream.
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Curious - do you remember how many people were at last year’s brunch? And how much was left over? That would be a big factor in whether or not you make an additional bundt.
I do, and there was quite a bit left over, but the context was different. The Victoria sponges weren’t very appealing and they were all the same, so there was no desire to try more than one. Everybody tried it, but nobody went back for more and nobody said “oh let me try this different flavor.”
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You really don’t seem to like Victoria Sponges. LOL.
I get it. I don’t like French Toast or croissants.
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You should try French toast and bread pudding made with croissants, both of which I really enjoy.
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I would try a bite. I can’t tolerate croissants. Too rich for me.
French toast just isn’t something I like. Never have. Everyone else in my family likes it. I was so disappointed when I stayed at a B+B on Ile d’Orleans with my cousins and the owner served French toast. Almost in tears. They assumed everyone would want a sweet breakfast. My cousin’s husband is a type 2 diabetic, and while he ate the French toast because he likes it, I couldn’t believe the number 1 rated B+ B on Ile d’Orleans wouldn’t offer a non sweet and non-carby option.
I think I had cretons, one piece of toast and a bit of fruit. I skipped all their sweet carbs.
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I know it’s probably not strictly French toast, but I’ve always enjoyed savoury versions, with the bread dipped in eggs beaten with milk, a pinch of salt, freshly ground pepper or perhaps some thinly sliced green chillies, then fried on both sides in a bit of oil in a pan until golden. I think they call it eggy bread in the UK. My mum used to call it French toast so I was very surprised when I first came across the sweet traditional version.
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Masala french toast >>>> traditional french toast
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This is how I feel about waffles and pancakes. And the smell of them is overwhelming.
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I get it.
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i used to make bread pudding with chocolate croissants and vanilla custard, and served it with raspberry coulis.
looked so pretty with the contrasting custard and croissant against the raspberry.
I can understand your frustration from the point of view of my own frustration when in California all that the B&B had for breakfast was a spicy-hot burrito, and my digestive system cannot tolerate spicy-hot at any time.
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Sounds wonderful!
@mig everything scaled? Decision about a third bundt?
For future bakes: you might try doubling the sheet pan at about the 12-minute mark to mitigate the burnt-bottom syndrome.
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I still have all my scones to bake - but I don’t have duplicate sized baking sheets :((((((
