BANANA RABANADA

Today I Made:

BANANA RABANADA for BREAKFAST.

Recipe from Vegan Brunch by Isa Chandra Moskowitz.

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).