Rabanadas

Rabanadas

By
From
Cabana The Cookbook
Serves
4-6
Photographer
Martin Poole

Originally from Portugal, rabanadas are a kind of Brasilian French toast that often appear on breakfast tables at Christmas. The bread is soaked in condensed milk, then fried until crispy, with a custard-like, melt-in-the-mouth texture on the inside. The sweet wine that was originally used is now more often replaced with milk. It’s a rich breakfast treat that’s good enough to eat all year round.

Ingredients

Quantity Ingredient
1 sourdough baguette
3 eggs
100ml whole milk
175g sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
butter, for frying
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
1 tablespoon icing sugar
fresh berries, to serve (optional)
greek yoghurt, to serve (optional)
or Doce de leite, to serve (optional)

Method

  1. Slice the baguette diagonally into 2–2.5 cm-thick slices and arrange them in a single layer in a wide, shallow baking dish. Beat the eggs lightly in a bowl, then whisk in the milk, condensed milk, vanilla extract and salt. Pour the mixture over the bread, then turn the slices over and press down to ensure they are well coated. Cover with clingfilm and chill for 20–30 minutes.
  2. Just before eating, melt the butter in a large nonstick pan over a medium heat. Use a fork to lift each bread slice to allow the excess liquid to drip away, then lower it into the pan. Fry them in batches for about 2 minutes on each side, until golden brown. Remove to a tray and keep warm.
  3. Meanwhile, mix the cocoa powder, cinnamon and icing sugar together. Dust it over just before serving. Serve warm, with fresh berries and Greek yoghurt or doce de leite, if you like.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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