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.
Servings 24 slices
Calories140 kcal
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
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.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.