Recipe for Rabanada
Recipe for Rabanada

Rabanada is a holiday favorite in Brazil. It is the Brazilian version of French toast, made with slices of crusty bread soaked in a sweet custard, fried until golden, and rolled in cinnamon sugar.

Families love to enjoy it fresh and warm during Christmas, whether for breakfast or as a sweet treat later in the day. It is simple to make and a great recipe to share with loved ones.

For travelers, it is a magical season filled with good food and warm traditions. Rabanada is one of those foods that brings people together, and now you can make it at home to enjoy the taste of a Brazilian Christmas.

Recipe for Rabanada

Rabanada is a beloved Brazilian treat, especially cherished during the festive Christmas season. Often compared to French toast, this crispy and sugary delight carries a unique twist with its fragrant cinnamon-sugar coating and rich, custard-soaked interior.
Prep Time 15 minutes
Cook Time 12 minutes
Course Breakfast, Dessert
Cuisine Brazilian
Servings 8 Slices
Calories 337 kcal

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Large Dutch oven or deep skillet
  • Deep-fry thermometer
  • Slotted spoon
  • Paper towels
  • Shallow bowls for dipping
  • Plate or tray for serving

Ingredients
  

  • 3 Cups Whole milk
  • ยฝ Cup Sweetened condensed milk
  • 3 Cinnamon sticks
  • Freshly grated nutmeg to taste
  • Pinch of salt
  • 2 Tbsp Vanilla extract
  • 3 Whole Large eggs
  • 1 Loaf Day-old French baguette or Italian bread, sliced 1-inch thick
  • Vegetable oil for frying
  • 1 Cup Granulated sugar
  • 1 Tbsp Tablespoon ground cinnamon

Instructions
 

  • Prepare the Milk Mixture
    Combine milk, sweetened condensed milk, cinnamon sticks, nutmeg, and salt in a medium saucepan.
    Heat over medium heat until steaming but not boiling.
    Remove from heat, cover, and allow to cool to room temperature.
    Stir in the vanilla extract.
  • Whisk the Eggs
    In a separate bowl, whisk the eggs until smooth and fully combined.
  • Heat the Oil
    Pour vegetable oil into a Dutch oven or deep skillet, filling it about 2 inches deep.
    Heat the oil to 360ยฐF, using a deep-fry thermometer to maintain consistent temperature.
  • Soak the Bread
    Dip each slice of bread into the cooled milk mixture, soaking for several seconds on each side.
    Immediately coat both sides of the bread in the whisked eggs.
  • Fry the Bread
    Carefully place the soaked slices into the hot oil.
    Fry each side for 1-2 minutes until golden brown. Avoid overcrowding the pan to ensure even frying.
  • Drain Excess Oil
    Use a slotted spoon to remove the fried slices and place them on a paper towel-lined plate to drain.
  • Coat with Cinnamon Sugar
    Mix granulated sugar and ground cinnamon in a shallow bowl.
    Roll each warm slice of fried bread in the mixture until thoroughly coated.
  • Serve Warm
    Arrange the Rabanada on a serving platter.
    Serve immediately with optional toppings like whipped cream, fresh berries, or vanilla ice cream.

Video

Notes

  • Bread Selection: Day-old bread absorbs the custard better without falling apart. If fresh bread is all you have, lightly toast it before use.
  • Oil Temperature: Keep a steady temperature of 360ยฐF to ensure the Rabanada is crispy and not overly greasy.
  • Timing: Coat the bread in cinnamon sugar while itโ€™s still warm so it adheres perfectly.
Keyword Brazilian Cuisine, Breakfast, Christmas Recipe, Cinnamon Lovers, Dessert, Rabanada, Sweet Treats

FAQs

1. What is the origin of Rabanada?

Rabanada has roots in Portugal, where a similar dish called “fatias douradas” (golden slices) is a traditional treat. The dish made its way to Brazil during the colonial period and became a cherished holiday recipe, adapted with local flavors like sweetened condensed milk.

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2. Can I use gluten-free bread to make Rabanada?

Yes, you can use gluten-free bread to make Rabanada. Look for a crusty gluten-free loaf that will hold up well during soaking and frying. Make sure the bread is slightly stale for the best results.

3. How do Brazilians typically enjoy Rabanada during the holidays?

In Brazil, Rabanada is enjoyed not only as breakfast but also as a dessert or afternoon snack. It is often served alongside coffee, tea, or even a glass of chilled sparkling wine during Christmas celebrations.

4. Can Rabanada be made in an air fryer?

Yes, Rabanada can be adapted for an air fryer. After soaking and coating the bread, place the slices in a preheated air fryer at 360ยฐF. Spray lightly with oil and cook for about 8-10 minutes, flipping halfway through, until golden and crispy.

Conclusion

Rabanada is a simple and delicious recipe that brings the spirit of Christmas in Brazil to your home. Its crispy outside, soft center, and sweet cinnamon coating make it a holiday favorite thatโ€™s easy to share with loved ones.

Miloลก Nikolovski
I am Milos Nikolovski, a journalist with an insatiable curiosity for global affairs, cultural intersections, and the stories that define our time. My work spans continents, covering the pulse of international relations, the evolving dynamics between the United States and Brazil, the complexities of politics, and the deeper narratives found in travel, food, and everyday life. Every story I tell comes from direct experience, firsthand conversations, and an unfiltered approach to truth. I do not chase sensationalism or empty headlines. My focus remains on substanceโ€”on the issues that shape nations, the policies that drive decisions, and the cultural shifts that reveal where societies are headed. Whether dissecting diplomatic strategies, unraveling the economic forces linking Brazil and the United States, or walking through the markets of Sรฃo Paulo to uncover the hidden layers of a cityโ€™s identity, I believe in journalism that informs and challenges perspectives. Travel plays a crucial role in my work, not as an escape but as a means to engage with the world. The places I visit are not vacation spots; they are living, breathing spaces filled with voices, struggles, and triumphs. Whether exploring the political landscapes of Latin America, tracing historical legacies in Europe, or uncovering the latest food revolution in an unexpected corner of the world, my mission remains the sameโ€”to document, to report, and to bring forward stories that matter. Beyond borders and breaking news, my work is guided by core values: honesty, independence, and accessibility. Journalism must be fearless, unfiltered, and unbound by external pressures. I write for those who seek more than surface-level narratives, for those who value depth over distraction, and for those who refuse to settle for anything less than the full picture.