Rabanadas (Brazilian and Portuguese French Toast) Recipe
Brazilian rabanadas are a festive, sweet fried pastry, akin to French toast, traditionally enjoyed at Christmas but delightful year-round.
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Instructions
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Start by simmering milk, cinnamon sticks, sugar, and a pinch of salt; bring to a boil, then simmer for 1-2 minutes, cool completely, and remove cinnamon sticks.
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Cut bread into 3/4-inch slices and arrange in a shallow dish; let the bread dry out overnight if not stale.
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Pour the cooled milk mixture over the bread slices and allow them to soak for 20 to 30 minutes.
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Heat olive oil in a large skillet and line a plate with paper towels.
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Whisk eggs thoroughly in a medium bowl.
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Dip each milk-soaked bread slice into the whisked egg, coating both sides.
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Fry the egg-coated bread in the hot oil until golden brown on both sides, flipping once.
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Transfer the cooked rabanadas to the paper towel-lined plate; repeat with remaining slices.
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Combine cinnamon and sugar, then sprinkle over both sides of the warm rabanadas.
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Serve warm or at room temperature with extra honey, or optionally dip briefly in a warm honey-water syrup for additional sweetness.