Rabanada (Brazilian Style French Toast)

• Prep time: 15 mins

• Cook time: 15 mins

• Total time: 30 mins

• Servings: 12 slices

• Country of Origin: Brazil

Description

• A traditional Brazilian Christmas Eve dessert brought by Portuguese settlers.

• Stale bread rounds are soaked in sweetened milk, dipped in beaten eggs, fried until golden, and coated in cinnamon sugar.

Presentation

• Stacked high on serving platters while warm.

• Generously dusted with ground cinnamon and granulated sugar.

Ingredients

• 1 stale French baguette or Brazilian pão francês, cut into 1-inch thick slices

• 2 cups whole milk

• 1/2 can (7 oz) sweetened condensed milk

• 1 tsp vanilla extract

• 3 large eggs

• Neutral vegetable oil (for shallow frying)

• 1 cup granulated sugar mixed with 2 tbsp ground cinnamon (for coating)

Directions

• Whisk whole milk, condensed milk, and vanilla extract together in a shallow dish.

• Beat eggs thoroughly in a second shallow dish.

• Submerge bread slices into the milk mixture for a few seconds until soaked but still holding shape.

• Dip soaked bread into beaten eggs to coat both sides completely.

• Shallow fry slices in hot vegetable oil over medium heat for 2 to 3 minutes per side until deep golden brown.

• Drain briefly on paper towels, then immediately roll warm slices in cinnamon-sugar mixture.

Optional Variations

• Rabanada Recheada: Cut a pocket into thick bread slices and fill with dulce de leche before dipping.

• Rabanada ao Forno: Bake dipped slices on a greased sheet at 400°F (200°C) for 20 minutes for a lighter version.

Cooking Tips

• Day-old or slightly stale bread absorbs liquid without collapsing during frying.

• Fry in oil heated to 350°F (175°C); oil that is too cold will cause bread to absorb excess grease.

Nutrition Facts (Per Serving)

• Calories: 175 kcal

• Carbohydrates: 28 g

• Protein: 4.5 g

• Fat: 5 g

• Saturated Fat: 1.5 g

• Sodium: 140 mg

• Fiber: 1 g

• Sugar: 16 g