Rabanada (Brazilian-Style French Toast) Recipe - Food.com (2024)

19

Submitted by PalatablePastime

"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 tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried)"

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Ready In:
7hrs 15mins

Ingredients:
10
Serves:

4-6

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ingredients

  • 1 medium sweet baguette or 1 medium sourdough baguette
  • 3 large eggs
  • 3⁄4 cup sweetened condensed milk
  • 6 tablespoons whole milk
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1⁄4 teaspoon ground cinnamon
  • 3 -4 cups vegetable oil (for frying, estimated)

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directions

  • 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.
  • Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
  • 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.
  • Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
  • Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
  • 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.
  • As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.

Questions & Replies

Rabanada (Brazilian-Style French Toast) Recipe - Food.com (9)

Got a question? Share it with the community!

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  1. The best french toast I've ever made. I loved it. :9 But it is Brazilian, so I really shouldn't be surprised. lol. If you're looking for a pastry to eat with your morning coffee, this is it.

    Ashlie Elizabeth Mo

  2. This was a really good recipe; it is very rich and delicouis. The only thing I really wasn't a big fan of was the spicy mixture; I thought there was too much cocoa powder (but then again my wife thought it was just right, so adjust according to personal taste). We are having some people over for b-fast today so I'll make a follow up and let you know what everyone else thinks.

    Cookin_QC

  3. this was the best French Toast recipe ever! DW thought it would taste great with fresh berries. We used raw sugar (did not coat the toast like white would have), skim milk and egg beaters. These subs did not seem to change taste! I love it!

    ScubaBrynn

  4. WOW!! This is the best French toast I have every tasted. I really cant say enough about it. My mother even told me this is the best she has ever had.....Will be keeping this one for sure. Thank you so much.

    Miss Oregon

    See Also
    8 Truly Decadent and Delicious Lobster Recipes

  5. Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! Oh wow! These are really too delicious! I wanyed to try these as they look so similar to a favourite Portugese recipe of ours...this is now on rotation for Sunday breakfast! Thanks Sue for another super recipe :)

    Um Safia

see 13 more reviews

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Tweaks

  1. really really delicious. almost to sweet if thats possible. (i tried it without the extra sugar sprinkled on first and just put some cocoa) The texture was heavenly. I did use almond extract instead of vanilla and next time i plan to squeeze some lemon juice over it. (ottawa beavertails have one with lemonjuice and sugar, a great combo for sweet fried things)

    MarraMamba

RECIPE SUBMITTED BY

PalatablePastime

Cincinnati

  • 419 Followers
  • 1416 Recipes
  • 42 Tweaks

I am a longtime member since 2002.While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.comI may occasionally post something extra I have here.If you have questions, you can always contact me at contact@palatablepastime.com

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Rabanada (Brazilian-Style French Toast) Recipe - Food.com (2024)

FAQs

What is the meaning of rabanada? ›

French toast {noun} rabanada (also: fatia dourada)

Keep Reading ›
What is the origin of the word rebanada? ›

Etymology 1

Borrowed from Spanish rebanada (“a slice (of bread)”), from rebanar (“to slice”), from Latin rapināre; or from rábano (“turnip, horseradish”) +‎ -ada.

Explore More ›
Why is my toast always soggy? ›

When toast is allowed to lay flat down, condensation can build up and get trapped on the underside. This moisture then seeps back up into the bread, causing one side of your toast to become soggy.

Get More Info ›
How to make toast crunchy? ›

A heat of 350º will cause your toast to be more browned, while a heat of 400º will result in a crunchy texture. Remember that the higher the temperature is, the less time it needs on each side. Try leaving your toast in for four to five minutes on each side.

Keep Reading ›
What happens if you soak French toast too long? ›

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

See Details ›
Should I dry bread before making French toast? ›

Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.

Discover More Details ›
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