Rabanadas Recipe
Portuguese · Dessert · 30 min total
Rabanadas are Portuguese-style French toast, typically enjoyed during Christmas and festive seasons. This recipe yields crispy, golden slices of bread soaked in a cinnamon-sugar milk mixture and fried to perfection.
15
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 8 slices day-old bread (about 1 inch thick)
- 2 cups milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- Zest of 1 lemon
- Vegetable oil for frying
- For coating: 1/2 cup sugar mixed with 1 tablespoon ground cinnamon
Instructions
- In a saucepan, combine milk, 1/2 cup sugar, cinnamon stick, and lemon zest. Heat over medium heat until warm and sugar dissolves, about 5 minutes. Remove from heat and let cool slightly. Discard cinnamon stick.
- In a shallow bowl, beat eggs with vanilla extract.
- Pour the warm milk mixture into a large dish. Dip each bread slice into the milk mixture for about 10 seconds per side, allowing it to soak but not become mushy.
- Then dip the soaked bread into the beaten eggs, coating both sides.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F/175°C).
- Fry the bread slices in batches, about 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
- While still warm, roll each rabanada in the cinnamon-sugar mixture until coated.
- Serve warm or at room temperature.
Tips
- Use stale bread (1-2 days old) for best texture; fresh bread may become too soggy.
- For a richer flavor, substitute half the milk with heavy cream.
- Rabanadas can be stored in an airtight container at room temperature for up to 2 days; reheat in a toaster or oven to restore crispiness.
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