Teresa's Recipes
Rabanadas - Portuguese French Toast
Indulge in the delightful flavors of Rabanadas, a beloved Portuguese treat that elevates traditional French toast into a rich, custardy experience. These golden-brown slices of fried stale bread are soaked in a fragrant milk mixture infused with cinnamon and sugar, then lightly fried to perfection. Often enjoyed during Christmas, Rabanadas are a nostalgic symbol of Portugal’s festive culinary heritage, evoking warmth and togetherness. Whether served as a sweet breakfast or a decadent dessert, each bite is a celebration of the senses, perfect for sharing with loved ones during the holiday season.
Ingredients
- 8 slices, preferably thick-cut Stale bread
- 1 cup Milk
- 1/2 cup, divided Granulated sugar
- 2 teaspoons, divided Ground cinnamon
- 3 large Eggs
- for frying Vegetable oil
- for dusting, optional Powdered sugar
Dietary Notes
- Servings: 4
- Dish Type: Dessert/Breakfast
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 16g
- Carbs: 36g
- Protein: 8g
- Sodium: 200mg
- Sugar: 15g
Instructions
- In a shallow dish, whisk together the milk, 1/4 cup of granulated sugar, and 1 teaspoon of ground cinnamon until well combined.
- Soak each slice of stale bread in the milk mixture for about 2-3 minutes on each side, ensuring they are nicely coated but not overly soggy.
- In another shallow dish, beat the eggs until smooth and well-combined.
- Dip the soaked bread slices into the beaten eggs, coating them evenly for a rich custard-like texture.
- Heat enough vegetable oil in a frying pan over medium heat to cover the bottom. You can test if the oil is ready by dropping a small piece of bread into the oil; if it sizzles, it's ready.
- Fry the bread slices in batches, cooking until golden brown on both sides, about 3-4 minutes per side. Add more oil as needed to ensure even frying.
- In a separate dish, mix the remaining 1/4 cup of granulated sugar with the remaining 1 teaspoon of cinnamon.
- Once fried, dredge each piece of bread in the sugar-cinnamon mixture until well coated, enhancing the flavors.
- Serve the Rabanadas warm, dusted with powdered sugar if desired, and enjoy the festive flavors of Portugal!
Tips
- For added richness, substitute part of the milk with cream or use almond milk for a nutty flavor.
- Experiment with different types of bread, such as brioche or challah, for a unique twist.
- For a citrusy note, add a splash of orange or lemon zest to the milk mixture.