Rabanadas is a Portuguese style French toast, also sometimes called Brazilians French Toast. It is particularly popular as a Christmas breakfast or holiday dessert recipe in Portugal and Brazil. In the US, Rabanadas it is a different take on French toast that is sweeter and more decadent. Gotta love that!
About The Rabanadas Recipe (Portuguese and Brazilian French Toast)
Rabanadas originated in Portugal and the recipe was imported from there to Brazil. Rabanadas are much akin to Spanish torrijas, which are another popular holiday food in Spain.
In brazil Rabanadas are so popular that special break is sold for making them during the holidays. It is named, not surprisingly, pan de rabanada. During the winter, they are also a staple in many cafes.
However, rabanadas, while typically thought of as holiday dish in their countries of origin, are delicious any time of year.
Rabanadas are different from American French toast in several ways.
First, they are made with a crusty bread, resulting in a soft inside but crisp outside.
Second, they are deep fried in stead of pan cooked in butter. In Spain, olive oil is often used, which makes the toasts crispy with an interior that is much like a soft custard. The use of condensed milk adds to this custard-like inside.
Finally, they are rolled in cinnamon sugar before serving. This adds its own level of sweet dessert-like decadence. The recipe here also adds some cocoa powder to the mix.
Rabanadas are typically served as a dessert , treat, or a breakfast delight. Some dip them in milk or Port wine.
You can serve them on their own, or with berries or syrup (American style). You can also further dust them with powdered sugar.
You can also try a Mocha Dipping Sauce.
Looking for a way to use more traditional American French Toast? Try a Monte Cristo Sandwich. It would be interesting to try making that with the sweeter Portuguese French Toast.
Rabanadas Recipe (recieta)
Below is the recipe. Enjoy!
Note: While you don’t have to soak the bread for hours as the recipe calls for, your toasts will come out best and with the custard-like center if you do so.
- 1 medium sweet baguette
- 1 tbsp unsweetened cocoa powder
- 3 large eggs
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- ¾ cup condensed milk
- ½ cup granulated sugar
- ¼ tsp fine salt
- 6 tbsp whole milk
- Vegetable oil, for frying
- Slice the baguette into 1’’ thick slices.
- Crack the eggs into a medium bowl and whisk in a splash of whole milk, condensed milk, vanilla extract and measured salt until well combined into an even mixture.
- Tip it into a shallow dish, large enough to accommodate all the baguette slices.
- Arrange the slices into the pan and flip them over to coat either side with the egg mixture.
- Wrap a plastic sheet on top of the dish and leave in the fridge overnight or at least for 4 hours, so that the egg blend seeps into the bread completely.
- Stir a dash of ground cinnamon and cocoa powder into the sugar until mixed properly and spread it out into a shallow dish; set aside.
- Pour in enough oil in a medium pot, so that it stands a couple of inches from the case and heat it to 330 degrees F, as indicated by an instant-read thermometer.
- Drain the soaked bread slices out from the egg mixture and let any excess drip off.
- Dip 4-6 of them into the hot oil carefully and deep fry them for 4-5 minutes per side, until they turn deep golden brown.
- Drain them out onto layers of absorbent papers piled up onto a plate and set aside until all the French toasts are fried.
- Transfer them onto the plate with cocoa-cinnamon mixture and flip them over to coat either side evenly.
- Give each of them a nice shake to get rid of any excess and serve warm.