How to Cook Rabanadas

How to Cook Rabanadas

Serves: 4-6

Preparation time:15 mins + 4 hours (inactive)

Cooking time: 30 mins

Ingredients needed to make Rabanadas:

  • 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

Cooking instructions for Rabanadas:

  • 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.

Image credit: Wikimedia Commons

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