Rabanadas (Brazilian French Toast)
Equipment
- frying pan
- bowls
Ingredients
- 24 slices stale French baguette ¾-inch thick (about 1-½ baguettes)
- 2 cups whole milk
- 1 tablespoons pure vanilla extract
- ½ to ¾ cup granulated sugar
- 4 large eggs lightly beaten and homogeneous
- Vegetable oil for frying
- ½ cup sugar
- 1 tablespoons ground cinnamon
- Honey or maple syrup to serve with optional
Instructions
- Line a large baking sheet with a double layer of paper towel. Set aside. Divide bread slices between 2 large, shallow baking dishes, arranging them in one single layer each. In a jar or pitcher, mix well the milk, vanilla, and sugar.
- Pour milk mixture over the bread slices, distributing the liquid evenly over all the slices. Let bread slices soak for about 20 minutes, allowing it to soak up as much of the milk mixture as possible.
- By hand, pick up each one of the milk-soaked bread slices (handling it gently) and dip it into the beaten eggs, coating both sides and allowing the excess to drip back into the egg bowl.
- In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high until oil is hot enough that it sizzles. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1-½ minutes.
- Flip the bread and cook until both sides are golden brown. Carefully transfer rabanadas to the sheet lined with paper towels. Repeat with remaining slices of bread, cooking several simultaneously if the skillet is large enough. NOTE: Cook in batches and do not overcrowd the pan! You may have to lower the heat a bit for the next batches or cook slices in less time since temperature will be higher.
- In a medium bowl, mix sugar and cinnamon together. Dredge all sides of the bread slices into the mixture. Any excess cooked egg threads can be removed before dredging bread slices into the sugar cinnamon mixture.
- Brazilian French toast can be served either warm or at room temperature, by itself or drizzled with honey or maple syrup. I garnished mine with berries. In Brazil, it is served as a Christmas dessert or an afternoon snack, but it can be enjoyed any time of the year!
Recipe Video
Recipe Notes
- STORAGE: Rabanada is best when enjoyed right away. But you can store leftovers in an airtight container in the fridge for up to 2 days. Or freeze in a freezer bag (without the sugar-cinnamon mixture) in one single layer for up to 2 months.
- FOR A GLUTEN-FREE VERSION, use a GF bread!
- Follow steps 1 to 3 as directed in the recipe. Then place the bread slices on a baking sheet lined with parchment paper.
- Bake at 350 degrees F (180 degrees C), for 10 to 15 minutes per side. If you leave it in the oven for longer it will dry out!
- Roll in the cinnamon-sugar mixture and serve while it is hot!
Nutrition
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