Rabanada Brazilian Style French Toast Recipes

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RABANADAS (PORTUGUESE FRENCH TOAST)



Rabanadas (Portuguese French Toast) image

I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. -Ana Paula Cioffi, Hayward, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1 cup sugar
2 tablespoons ground cinnamon
4 large eggs
2 cups 2% milk
Oil for frying
1 loaf (8 ounces) French bread, cut into 1-inch slices

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.

Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.

RABANADA (BRAZILIAN-STYLE FRENCH TOAST)



Rabanada (Brazilian-Style French Toast) image

This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried)

Provided by PalatablePastime

Categories     Breakfast

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium sweet baguette or 1 medium sourdough baguette
3 large eggs
3/4 cup sweetened condensed milk
6 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
3 -4 cups vegetable oil (for frying, estimated)

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.

Nutrition Facts : Calories 1844.8, Fat 173.3, SaturatedFat 26.1, Cholesterol 161.3, Sodium 436.5, Carbohydrate 67.6, Fiber 0.9, Sugar 57.9, Protein 12.1

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