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.
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
- ½ 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 MixtureCombine 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 EggsIn a separate bowl, whisk the eggs until smooth and fully combined.
- Heat the OilPour vegetable oil into a Dutch oven or deep skillet, filling it about 2 inches deep.Heat the oil to 360°F, using a deep-fry thermometer to maintain consistent temperature.
- Soak the BreadDip 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 BreadCarefully 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 OilUse a slotted spoon to remove the fried slices and place them on a paper towel-lined plate to drain.
- Coat with Cinnamon SugarMix granulated sugar and ground cinnamon in a shallow bowl.Roll each warm slice of fried bread in the mixture until thoroughly coated.
- Serve WarmArrange 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 360°F to ensure the Rabanada is crispy and not overly greasy.
- Timing: Coat the bread in cinnamon sugar while it’s still warm so it adheres perfectly.