Rabanadas are a Portuguese style French toast that are often served on Christmas and commonly for breakfast in Brazil. They’re also sometimes served for dessert with a glass of port wine, or port syrup drizzled on top, and really, this is an incredibly delicious treat.
The bread is dripped in sweet warm milk and then in egg to ensure a custardy feel. Sweetened condensed milk is frequently added into the Brazilian version of the treat for a truly decadent experience. The toasts are then fried until crispy and then finished off with cinnamon sugar.
What You Need
3 1/2 cups milk
1/4 cup granulated sugar
2 tablespoons honey
1 cinnamon stick
5 large eggs, beaten
1 baguette cut into 1 inch thick slices
1 cup cinnamon sugar
What To Do
In a medium sized saucepan, heat the milk, sugar, honey, cinnamon stick, and lemon peel. When the mixture comes to a simmer, reduce the heat and let it simmer for an additional 5 minutes or until the sugar has fully dissolved. Remove the pan from the heat and allow it to cool.
Put the beaten eggs in a shallow dish and dip the sliced bread into the milk and then into the egg one at a time. Make sure the slices are coated thoroughly.
In a large skillet on medium heat, add oil until it reaches 1/2 inch of the side of the pan. Fry the soaked bread until golden, about 2 to 3 minutes on each side. Work in batches until you’ve fried them all.
When you remove the bread from the pan, place the slices onto a paper towel lined cooling rack. Toss the bread in cinnamon sugar immediately. Serve the toasts warm and with extra honey.