Rabanadas (Brazilian French Toast)

With roots in Portuguese cuisine, rabanadas have become a favorite sweet treat in Brazil, especially at Christmas. Their soft, custardy center and lightly crisp crust make them delicious warm or at room temperature, served with coffee or a drizzle of honey. If you enjoy traditional sweets, try my Panettone French Toast, Brigadeiros, or French Toast (2 Ways).

What Is Rabanada?

Rabanada is a traditional fried bread dessert popular in Brazil and Portugal. The plural is rabanadas, and you may know the dish as Brazilian or Portuguese French toast. It's especially popular at Christmas, but it's also enjoyed as a dessert or afternoon snack.

Rabanadas became part of Brazilian cooking through Portuguese culinary influence, although similar bread dishes have existed across Europe for centuries. In Portugal, they're also known as fatias douradas, which means golden slices, or fatias de parida, an older name traditionally associated with serving the dish to women after childbirth.

Every family has its own version. Brazilian rabanadas often use sweetened milk, sometimes flavored with vanilla or made with condensed milk, and are finished with cinnamon sugar. Portuguese recipes may flavor the milk with cinnamon and lemon peel, and some are served with wine-based syrup. Both are delicious ways to use stale bread.

Rabanada vs. French Toast

Rabanada and American French toast share many of the same ingredients, but there are a few differences in how they're prepared and served.

• Bread: Rabanadas usually use thick slices of stale French bread or baguette. American French toast can use sandwich bread, brioche, or challah.
• Soaking: Rabanadas are often soaked in sweetened milk first, then dipped in beaten eggs. American French toast usually combines the milk and eggs in one mixture.
• Cooking: Traditional rabanadas are deep-fried in oil. American French toast is typically cooked in a skillet with butter or a little oil.
• Finishing: Rabanadas are coated in cinnamon sugar after frying. American French toast is commonly served with butter, maple syrup, or fruit.
• Serving: In Brazil, rabanadas are especially popular as a Christmas dessert or afternoon snack. American French toast is more commonly enjoyed for breakfast or brunch.

The biggest difference is how they're prepared. Rabanadas are soaked in sweetened milk, dipped in eggs, and finished with cinnamon sugar after frying. They're especially popular at Christmas in Brazil, where they're often enjoyed as a dessert or afternoon snack.

Ingredients

• Stale French baguette – 24 slices, ¾-inch thick, about 1 ½ baguettes. Day-old bread holds together better during soaking and becomes soft and custardy inside after frying.
• Whole milk – 2 cups. Whole milk gives the bread a creamy, rich center without making it too heavy. Half-and-half works too if you prefer a richer result.
• Large eggs – 4, lightly beaten. Dipping the soaked bread in eggs helps each slice turn golden and lightly crisp when fried.
• Granulated sugar – ½ to ¾ cup for the milk mixture, plus ½ cup for coating. Adjust the sweetness of the milk to your taste. The cinnamon-sugar coating gives each slice a sweet, slightly crunchy finish.
• Ground cinnamon – 1 tablespoon. Its sweet, slightly earthy flavor pairs well with the vanilla and fried bread.
• Pure vanilla extract – 1 tablespoon. Gives the milk a sweet, fragrant flavor that complements the cinnamon-sugar coating.

How to Make Rabanadas

Traditional Deep-Fried Rabanadas

1. Prepare the baking sheet and bread: Line a large baking sheet with a double layer of paper towels and set aside. Arrange the 24 slices of stale French baguette in a single layer across two large, shallow baking dishes.
   Note: If your baguette is fresh, bake the slices at 375°F (190°C) for about 10 minutes and let them cool before soaking. Slightly dried bread holds together better and is less likely to turn mushy.
2. Mix the sweetened milk: In a pitcher or large bowl, stir together 2 cups of whole milk, 1 tablespoon of pure vanilla extract, and ½ to ¾ cup of granulated sugar until well combined.
3. Soak the bread: Pour the milk mixture evenly over the bread slices. Let them soak for about 20 minutes, until they've absorbed as much of the sweetened milk as possible.
4. Dip in beaten eggs: Lightly beat the 4 large eggs in a shallow bowl until evenly mixed. Gently lift each soaked bread slice and dip both sides in the eggs. Let any excess drip back into the bowl.
5. Heat the oil: Pour about 2 inches of vegetable oil into a large, heavy skillet. Heat over medium-high until the oil is hot enough to sizzle when the bread is added.
6. Fry the first side: Carefully place several coated slices into the hot oil, leaving enough space between them. Fry for about 1 to 1 ½ minutes, until well browned on the first side.
7. Flip and finish frying: Turn each slice and fry until the second side is golden brown. Transfer the rabanadas to the paper towel-lined baking sheet. Continue frying the remaining slices in batches.
   Note: The oil may get hotter during successive batches. Reduce the heat or shorten the frying time as needed to prevent overbrowning. Leave enough room in the skillet to turn each slice easily.
8. Coat with cinnamon sugar: Mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon in a medium bowl. Remove any excess cooked egg threads from the fried bread if needed, then coat all sides of each slice in the cinnamon-sugar mixture.
9. Serve: Enjoy the rabanadas warm or at room temperature, plain or with a drizzle of honey or maple syrup. Fresh berries are another optional accompaniment.

Rabanadas in the Oven

1. Prepare the baking sheet and bread: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Arrange 24 slices of stale French baguette in shallow baking dishes.
2. Mix and soak: Combine 2 cups of whole milk, 1 tablespoon of pure vanilla extract, and ½ to ¾ cup of granulated sugar. Pour evenly over the bread and let soak for about 20 minutes.
3. Dip and arrange: Beat 4 large eggs in a shallow bowl. Dip both sides of each soaked slice into the eggs, let the excess drip off, and arrange on the prepared baking sheet in a single layer.
4. Bake: Bake for 10–15 minutes on the first side, then flip and bake for another 10–15 minutes, until golden brown. Avoid overbaking to prevent the bread from drying out.
5. Finish and serve: Mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon. Coat the warm slices on all sides and serve plain or with honey, maple syrup, or fresh berries.

FAQ About Rabanadas

What to Serve with Rabanadas

• Coffee: Freshly brewed Brazilian coffee balances the sweetness of the cinnamon-sugar coating. A small cup of strong coffee pairs especially well with warm rabanadas.
• Fresh Berries: Strawberries, raspberries, and blueberries bring a tart contrast to the sweet bread. My Tropical Fruit Salad is another refreshing option.
• Whipped Cream: A spoonful of lightly sweetened whipped cream pairs well with the cinnamon and vanilla. My Cream Cheese Fruit Dip is another option if you prefer something tangy.
• Vanilla Ice Cream: Serve warm rabanadas with a scoop of vanilla ice cream for a contrast of warm bread and cold, creamy ice cream. My Sweet Guava-and-Cream Ice Cream is a fruity alternative.

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5 from 7 votes

Rabanadas (Brazilian French Toast)

Golden and crisp, Rabanadas are Brazilian French toast made with stale baguette soaked in sweetened vanilla milk, dipped in beaten eggs, deep-fried, and coated in cinnamon sugar.

Course:Dessert

Cuisine:Brazilian

Prep Time 8 minutes minutes

Cook Time 2 minutes minutes

Soaking Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 slices

Calories140 kcal

Author Valentina Dimitrova

Cost $ 0.10 per slice

Equipment

• frying pan
• bowls

Ingredients

• 24 slices stale French baguette – ¾-inch thick (about 1 ½ baguettes)
• 2 cups whole milk
• 1 tablespoon pure vanilla extract
• ½ to ¾ cup granulated sugar
• 4 large eggs – lightly beaten until evenly mixed
• vegetable oil – for frying
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• honey or maple syrup – optional, for serving

US Customary - Metric

Instructions

Traditional Deep-Fried Rabanadas

• Prepare the baking sheet and bread: Line a large baking sheet with a double layer of paper towels and set aside. Arrange the 24 slices of stale French baguette in a single layer across two large, shallow baking dishes.

  Note: If your baguette is fresh, bake the slices at 375°F (190°C) for about 10 minutes and let them cool before soaking. Slightly dried bread holds together better and is less likely to turn mushy.
• Mix the sweetened milk: In a pitcher or large bowl, stir together 2 cups of whole milk, 1 tablespoon of pure vanilla extract, and ½ to ¾ cup of granulated sugar until well combined.
• Soak the bread: Pour the milk mixture evenly over the bread slices. Let them soak for about 20 minutes, until they've absorbed as much of the sweetened milk as possible.
• Dip in beaten eggs: Lightly beat the 4 large eggs in a shallow bowl until evenly mixed. Gently lift each soaked bread slice and dip both sides in the eggs. Let any excess drip back into the bowl.
• Heat the oil: Pour about 2 inches of vegetable oil into a large, heavy skillet. Heat over medium-high until the oil is hot enough to sizzle when the bread is added.
• Fry the first side: Carefully place several coated slices into the hot oil, leaving enough space between them. Fry for about 1 to 1 ½ minutes, until well browned on the first side.
• Flip and finish frying: Turn each slice and fry until the second side is golden brown. Transfer the rabanadas to the paper towel-lined baking sheet. Continue frying the remaining slices in batches.

  Note: The oil may get hotter during successive batches. Reduce the heat or shorten the frying time as needed to prevent overbrowning. Leave enough room in the skillet to turn each slice easily.
• Coat with cinnamon sugar: Mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon in a medium bowl. Remove any excess cooked egg threads from the fried bread if needed, then coat all sides of each slice in the cinnamon-sugar mixture.
• Serve: Enjoy the rabanadas warm or at room temperature, plain or with a drizzle of honey or maple syrup. Fresh berries are another optional accompaniment.

Rabanadas in the Oven

• Prepare the baking sheet and bread: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Arrange 24 slices of stale French baguette in shallow baking dishes.
• Mix and soak: Combine 2 cups of whole milk, 1 tablespoon of pure vanilla extract, and ½ to ¾ cup of granulated sugar. Pour evenly over the bread and let soak for about 20 minutes.
• Dip and arrange: Beat 4 large eggs in a shallow bowl. Dip both sides of each soaked slice into the eggs, let the excess drip off, and arrange on the prepared baking sheet in a single layer.
• Bake: Bake for 10–15 minutes on the first side, then flip and bake for another 10–15 minutes, until golden brown. Avoid overbaking to prevent the bread from drying out.
• Finish and serve: Mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon. Coat the warm slices on all sides and serve plain or with honey, maple syrup, or fresh berries.

Recipe Video

Recipe Notes

Storage and Reheating

Refrigerate: Keep leftover rabanadas in an airtight container in the refrigerator for up to 2 days. Place parchment paper between layers to prevent sticking. The cinnamon-sugar coating may soften over time.

Freezer: Let the cooked rabanadas cool completely before freezing, without the cinnamon-sugar coating. Arrange them on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 2 months.

Reheating: Warm refrigerated slices in a 350°F (180°C) oven for about 6–8 minutes. Frozen slices can be reheated at the same temperature, loosely covered with foil, for about 10 minutes or until heated through. Coat with cinnamon sugar after reheating if needed. Skip the microwave to keep the bread from becoming too soft.

Nutrition

Calories: 140kcal | Carbohydrates: 25g | Protein: 4.6g | Fat: 2.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.6g | Trans Fat: 0.003g | Cholesterol: 29.7mg | Sodium: 216.1mg | Potassium: 82.7mg | Fiber: 0.8g | Sugar: 10.9g | Vitamin A: 73.5IU | Vitamin C: 0.01mg | Calcium: 66.2mg | Iron: 1.3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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Post first published on 12/07/2015.