Rabanada Brazilian Style French Toast Recipes

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.

RABANADA (BRAZILIAN-STYLE FRENCH TOAST)

Steps:

• Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
• Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
• Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
• Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
• Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
• Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.
• As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.

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.