Hi all --- This recipe (above) looks scrumptious! I I was wondering if this Rabanada (Brazilian-Style French Toast) could be baked (high temp?) instead of fried. I was considering making it for a brunch (20 ladies), and don't have the time to fry that much on-demand.
Also, (and I have a while to get the menu straight), I will be hosting a brunch in early June as a bridal shower (theme of the shower itself is monogram), and I would like to construct a menu that is not typical (if I can stay away from mini ham biscuits, fruit salad, breakfast casserole, etc., I would like too - just so there is something different for people to remember. That is why I was thinking this Rabanada sounded interesting... individual french toast "sticks" and then I could have little cups of syrup on the side since this will not be a formal "sit down".
I'm sure the girls will be more interested in the bloody marys and mimosas, anyhow. LOL. (and on that note, are there any other morning friendly brunch drinks than the-always-expected bloody marys and mimosas?)
Thanks so much!
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