Classic Brazilian Rabanadas: A Sweet and Savory Delight

Ingredients

1 loaf of day-old French bread
4 cups of whole milk
1 cup of sugar
1 cinnamon stick
4 eggs
Vegetable oil, for frying
1 cup of granulated sugar, for coating
2 tablespoons of ground cinnamon, for coating

Steps and instructions

Slice the French bread into 1-inch thick pieces.
In a saucepan, combine the milk, sugar, and cinnamon stick. Bring the mixture to a boil over medium heat. Once boiling, remove from heat and let it cool.
Dip each slice of bread into the milk mixture, making sure both sides are well soaked. Let the excess milk drip off and then set the bread slices aside on a tray.
In a bowl, beat the eggs. Dip each milk-soaked bread slice into the beaten eggs, ensuring both sides are coated.
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot, fry the bread slices until they are golden brown on both sides. Use a slotted spoon to remove the bread slices from the pan, and drain them on paper towels.
In a shallow dish, mix together the granulated sugar and ground cinnamon. While the fried bread slices are still warm, roll them in the sugar-cinnamon mixture until they are fully coated.
Repeat this process until all the bread slices are fried and coated in sugar and cinnamon. Serve the rabanadas warm.

Tools for making

Mixing bowls - for combining ingredients and soaking the bread slices.
Saucepan - to heat the milk, sugar, and cinnamon mixture.
Frying pan - for frying the bread slices.
Slotted spoon - to remove the fried bread slices from the pan.
Tray - to place the soaked bread slices before frying.
Paper towels - to drain the fried bread slices.
Shallow dish - for coating the fried bread slices in sugar and cinnamon.

Recipe variations

Instead of using French bread, you can try using brioche or challah for a rich and buttery flavor.
Add a teaspoon of vanilla extract or a dash of nutmeg to the milk mixture for added flavor.
For a gluten-free version, use gluten-free bread or almond flour bread.
Instead of frying the rabanadas, you can bake them in the oven at 350°F (175°C) until they are golden brown.
Try different coatings such as powdered sugar, cocoa powder, or shredded coconut for a unique twist.
For a savory twist, skip the sugar coating and serve the fried bread slices with a side of maple syrup or honey.

Recipe overview

Get ready to prepare the mouth-watering Portuguese dessert, Rabanadas. Similar to what is known in many places as French Toast, this traditional holiday dish is a real crowd-pleaser. It's made by soaking slices of day-old bread in a sweet milk mixture, dipping them in egg, and then frying them to golden perfection. A final roll in a cinnamon-sugar mix gives them their distinctive sweet and spicy coating. Perfect as a dessert or even a decadent breakfast, this Rabanadas recipe is simple to follow and creates a treat everyone will love.

Common questions

Can I use fresh bread instead of day-old bread? No, it is recommended to use day-old French bread as it holds up better during soaking and frying.
Can I use a different type of milk? Yes, you can use any type of milk you prefer, but whole milk is recommended for its richness.
Can I substitute the cinnamon stick with ground cinnamon? Yes, you can substitute 1 teaspoon of ground cinnamon for the cinnamon stick.
Can I use a different type of oil for frying? Yes, you can use any vegetable oil or even canola oil for frying.
Can I prepare the rabanadas in advance? While they are best enjoyed fresh, you can prepare the rabanadas a few hours in advance and reheat them in the oven before serving.
Can I freeze the rabanadas? Yes, you can freeze the rabanadas after frying and coating them in sugar. Simply thaw and reheat them in the oven before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine the milk, sugar, and cinnamon for the milk mixture.
Saucepan - To heat the milk, sugar, and cinnamon mixture.
Tray - To hold the milk-soaked bread slices before dipping them in the beaten eggs.
Frying Pan - To fry the bread slices in vegetable oil.
Slotted Spoon - To remove the fried bread slices from the pan and drain them on paper towels.
Shallow Dish - To mix together the granulated sugar and ground cinnamon for coating the fried bread slices.
Paper Towels - To drain the fried bread slices and remove excess oil.

Origin stories

Rabanadas share a rich history with the people of Portugal, steeped in tradition and carried from generation to generation. Often referred to as Portuguese French Toast, these delightful treats are a staple in homes during Christmas. The practice of soaking stale bread in milk and eggs before frying it was a way to make use of every morsel in times when nothing could be wasted. This humble dish, born out of necessity, has now found a place in the heart of Portuguese festive cuisine. The sugar and cinnamon coating, adding a touch of sweetness, is a relatively recent addition, turning this everyday food into a dessert worthy of celebration. The joy of biting into a warm slice of Rabanada, the crunch of the sugar giving way to the soft, milky bread, is a cherished memory in the homes of many, a nostalgic taste of the enduring Portuguese spirit of resilience and joy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.