Portuguese style French toast, Rabanadas, are commonly served on Christmas, sometimes for breakfast, and often for dessert with a glass of port wine (and sometimes a port syrup drizzle). These sweet toasts are similar to French toast, but so much better. The bread is first dipped in a sweetened warmed milk and then in egg to help create a more custardy inside. Next, the toasts are shallow fried in oil for optimal crispiness, then tossed in cinnamon sugar. They can be served on their own or with a drizzle of honey, but they are best served warm.
Slice your bread the day before you plan to make your Rabanadas so they have a chance to dry out a bit. Alternatively, you can toast the slices in a 225° oven for 20 minutes.
Have you made these? Let us know what you think in the comments below!
Yields: 6 servings
Prep Time: 0 hours5 mins
Total Time: 0 hours25 mins
3 1/2c. milk
1/4c. granulated sugar
2 tbsp. honey, plus more for serving
1 cinnamon stick
Lemon peel from half a lemon
5 large eggs, beaten
1 baguette, preferably day old, cut into 1″ thick slices
Vegetable oil, for frying
1 c. cinnamon sugar
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- In a medium saucepan over medium heat, heat milk, sugar, honey, cinnamon stick, and lemon peel together. Bring to a simmer, then reduce heat and let simmer for 5 minutes or until sugar is dissolved. Remove from heat and let cool slightly.
- Place beaten eggs into a shallow dish. Working one at a time, dip sliced bread into milk, then into eggs, turning to coat well in each.
- In a large skillet over medium heat, add enough oil to come ½” up the sides of the pan. Working in batches, fry soaked bread until golden, 2 to 3 minutes per side. Remove from pan and place on a paper towel lined cooling rack. Toss in cinnamon sugar immediately.
- Serve warm with extra honey, if desired.
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