Portuguesefrenchtoast Recipes

RABANADAS (PORTUGUESE FRENCH TOAST)

Steps:

• In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

PORTUGUESE BREAD FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl.
• Cut the bread into seven or eight slices, and lay them, overlapping, in a large baking dish.
• Pour the egg mixture over the bread, covering every slice. The bread should not be entirely submerged though; the higher parts should become toasted and crispy.
• Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set. Serve immediately.

PORTUGUESE SOUP

Steps:

• In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
• Stir in vinegar and simmer 1 hour more. Add more water if needed.

HOMEMADE PORTUGUESE CHICKEN

Steps:

• Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
• Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
• Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

PORTUGUESE TOAST

Steps:

• Heat a large skillet over medium heat. Split the rolls in half lengthwise, and spread butter on the insides of the bread, reserving any leftover butter.
• Place the rolls butter side down in the pan, and place a saucer or plate on top of the rolls to act as a press. Apply just a little pressure so the bread is not flattened. Cook until golden. Pay attention, they can cook very fast. Spread any remaining butter onto the rolls as soon as they are done.

PORTUGUESE FRENCH TOAST

Steps:

• Preheat oven to 350°F Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl.
• Cut the bread into seven or eight slices and lay them overlapping in a large baking dish.
• Pour the egg mixture over the bread, covering every slice.
• The bread should not be entirely submerged though; the higher parts should become toasted and crispy.
• Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set.
• Serve immediately.

RABANADAS (BRAZILIAN AND PORTUGUESE FRENCH TOAST) RECIPE

Steps:

• Gather the ingredients.
• Cut the bread into about 16 slices, each about 3/4-inch thick and ideally oval or round in shape.
• Place the bread slices in a shallow baking dish, in 1 layer if possible. If the bread is not very stale, let the sliced bread dry out in the open air overnight if possible.
• Place the milk (or wine), cinnamon sticks, sugar, and pinch of salt in a pot over medium heat. Bring mixture to a boil and let the mixture simmer for 1 to 2 minutes. Remove from heat and let cool. Remove cinnamon sticks.
• Pour milk mixture over the sliced bread, distributing the liquid evenly over all of the pieces. Let bread soak for 20 to 30 minutes, allowing it to soak up as much of the milk as possible.
• Heat a couple of inches of olive oil in a large heavy skillet until oil is hot enough that it sizzles gently when a piece of bread is adding to it. Cover a large plate with a layer of paper towels.
• Whisk the eggs together in a medium bowl until very well mixed.
• Use tongs to pick up a piece of the milk-soaked bread (handling it gently) and dip it into the egg, coating both sides with egg, and allowing the excess to drip back into the bowl.
• Place the bread into the oil and cook until well-browned on one side.
• Flip the bread and cook until both sides are golden brown, then​ carefully transfer rabanada to the plate lined with paper towels. Repeat with remaining slices of bread, cooking several simultaneously if the skillet is large enough.
• Mix the cinnamon and sugar and sprinkle mixture over both sides of the cooked rabanadas. If you would like to also coat the rabanadas with a sugar syrup, heat equal parts honey or maple syrup with water and quickly dip each pastry into the hot sugar syrup.
• Serve rabanadas warm or at room temperature with extra honey.