Rabanadas - Portuguese French Toast

Ingredients

Stale bread

8 slices, preferably thick-cut

Milk

1 cup

Granulated sugar

1/2 cup, divided

Ground cinnamon

2 teaspoons, divided

Eggs

3 large

Vegetable oil

for frying

Powdered sugar

for dusting, optional

Instructions

1. In a shallow dish, whisk together the milk, 1/4 cup of granulated sugar, and 1 teaspoon of ground cinnamon until well combined.
2. 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.
3. In another shallow dish, beat the eggs until smooth and well-combined.
4. Dip the soaked bread slices into the beaten eggs, coating them evenly for a rich custard-like texture.
5. 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.
6. 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.
7. In a separate dish, mix the remaining 1/4 cup of granulated sugar with the remaining 1 teaspoon of cinnamon.
8. Once fried, dredge each piece of bread in the sugar-cinnamon mixture until well coated, enhancing the flavors.
9. Serve the Rabanadas warm, dusted with powdered sugar if desired, and enjoy the festive flavors of Portugal!