Rabanada

Rabanada is a traditional Brazilian treat similar to French toast, made by soaking thick bread slices in sweetened milk and eggs before frying to create a comforting dessert or breakfast dish.

Ingredients

• 1 loaf French bread, cut into ~1½ – 2 inch wide pieces
• 2 cups milk
• 7 oz sweetened condensed milk (half of a 14 oz can)
• 4 tbsp eggs, beaten
• 1 tbsp vanilla
• 1 tsp cinnamon (for the egg mixture)
• 1 cup granulated sugar
• 1 tbsp cinnamon (for the cinnamon-sugar coating)

Instructions

1. In a medium bowl, combine the milk, sweetened condensed milk, and vanilla. In another bowl, whisk the eggs with 1 tsp of cinnamon. In a small bowl, whisk together the granulated sugar and 1 tbsp of cinnamon.
2. Heat about 1 inch of vegetable oil in a cast iron pan over medium heat.
3. Submerge a slice of bread in the milk mixture for about 10 seconds. Lift it out and coat it in the egg mixture, ensuring all sides are covered. Immediately transfer to the hot oil.
4. Fry 3 – 4 slices at a time. Cook until browned, about 3 minutes per side, flipping once. Adjust the heat as needed to prevent over-browning.
5. Remove the cooked bread to a plate lined with paper towels. Repeat with remaining bread slices.
6. After the fried bread cools for a few minutes, gently roll each piece in the cinnamon-sugar mixture to coat. Serve immediately.

Storage Instructions

Rabanada is best enjoyed fresh. However, if there are leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven to restore some crispness.

What Does Rabanada Mean?

“Rabanada” is the Portuguese name for this dish, commonly served during Christmas and other holidays in Brazil. It’s essentially a Portuguese variation of fried sweet bread.

What Is The Best Oil To Fry French Toast In?

A neutral oil with a high smoke point, such as vegetable oil or canola oil, works best. This ensures a crisp exterior and prevents the bread from absorbing too much oil.