Wednesday, June 10, 2009

BANANA RABANADA

Today I Made:
BANANA RABANADA for BREAKFAST.

Thick sliced baguette soaked in banana custard, panfried, then dusted with cocoa powder and powdered sugar.
I used La Brea Bakery - French Baguette, unfortunately it's only available in the Los Angeles and San Francisco area.
According to Isa, this Brazilian french toast is served during Christmas time.
All I can say is WOW!!!
I highly recommend making this dish ASAP!
It was a cinch to make and oh so delicious.
It tastes like banana bread dipped in melted chocolate.

It does take a little bit of planning, since you have to soak the bread in the custard for 20 minutes.
And to save even more time, I recommend slicing the baguette the night before.
Also, make sure to use 3 day old bread.
If you use fresh bread it will turn mushy and will be more like bread pudding instead of crispy french toast (unless you like it like that).

1 comment:

Jeni Treehugger said...

Looks and sounds scummah!