Rabanada (Brazilian-Style French Toast)
"This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't made this one, but I'd probably be more apt to try it cooked on a griddle, although frying for the holidays can be a rich indulgence."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (168.6 g)
- Calories 217.9
- Total Fat - 6.7 g
- Saturated Fat - 2.8 g
- Cholesterol - 163.8 mg
- Sodium - 424.5 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 1.2 g
- Sugars - 29.8 g
- Protein - 8 g
- Calcium - 108.8 mg
- Iron - 1.1 mg
- Vitamin C - 38 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
Step 2
Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
Step 3
Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
Step 4
Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
Step 5
Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
Step 6
Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.
Step 7
As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for a baguette that is fresh and not too dry, as it will absorb the egg mixture better.
- Be sure to use sweetened condensed milk for this recipe, as it will give the Rabanada a creamy texture.
- Substitute almond milk for whole milk: Almond milk is a great replacement for whole milk in this recipe, as it is a plant-based alternative that is lower in calories and fat. This substitution can help make this dish a bit healthier while still providing a creamy texture and a hint of sweetness.
- Substitute coconut sugar for granulated sugar: Coconut sugar is a great alternative to granulated sugar, as it is a natural sweetener that has a lower glycemic index than regular sugar. This substitution can help reduce the amount of sugar in the recipe and give the Rabanada a slightly more complex and unique flavor.
Coconut-Cinnamon Variation Substitute the sugar-cocoa-cinnamon mixture with a mixture of 1/2 cup coconut flakes, 1 tablespoon unsweetened cocoa powder, and 1/4 teaspoon ground cinnamon. After frying the toast, coat it with the coconut-cinnamon mixture instead of the sugar-cocoa-cinnamon mixture.
Brazilian Coconut Rice - This creamy, subtly sweet Brazilian-style coconut rice is the perfect accompaniment to Rabanada. It helps to balance out the richness of the French toast and adds a creamy texture to the dish. Plus, the coconut flavor pairs wonderfully with the cinnamon and cocoa sugar.
Brazilian Papaya Salad - This vibrant and refreshing salad is the perfect complement to the Brazilian Coconut Rice. The sweet and tangy papaya pairs perfectly with the creamy coconut rice, and the crunchy texture of the salad adds a great contrast to the soft texture of the Rabanada. Plus, the light and fresh flavor of the salad helps to balance out the richness of the French toast.
FAQ
Q: How long do I need to soak the bread?
A: You should soak the bread overnight, or for at least 8 hours. This will ensure that it is soft enough to fry and still have a custard-like interior.
Q: What ingredients do I need to make French toast?
A: You will need bread, eggs, milk, butter, sugar, vanilla extract, and cinnamon. Optional ingredients include nutmeg, cream cheese, and maple syrup.
2 Reviews
You'll Also Love
Fun facts:
Rabanada, or Brazilian-style French Toast, is closely related to a French dessert called Pain Perdu. This dish was popularized in France by chef Marie-Antoine Carême, who served it to Napoleon Bonaparte during his reign.
Rabanada is especially popular during the Christmas season in Brazil. It is believed that the dish was first served in the country during the 1700s, when Portuguese immigrants brought the recipe with them from their homeland.