Brazilian nuts need no introduction. Similarly, Brazilian Rabanadas are hugely famous as an indigenous version of French toast. Consumed widely during Christmas time, during other times it is a lovely dessert and snacks.
In Brazil, a Christmas morning is made memorable with a platter of Rabanada. Brazil adopted the Rabanadas recipe from Portuguese migrants. Bearing close resemblance to Spanish Torrijas, these Rabanadas are distinct in their own way.
In Brazil, Rabanadas is more of a snack or afternoon treat than breakfast. Homemade Rabanadas use crusty bread so that it is crunchy on the outside and soft inside. In Brazil, the custard is made of condensed milk. One more difference in Brazil it is deep-fried in oil than using a pan for frying in butter.
Rolling cinnamon sugar prior to serving is another tradition. Now let us try to make Rabanadas at home with details on ingredients and the mode of preparing this yummy dish.
• 1 large loaf stale bread
• 6 eggs
• 4 cups milk
• 2 cinnamon sticks
• 1/2 cup sugar
• Pinch salt
• 2 cups olive oil
For the Cinnamon-Sugar Coating:
• 3/4 cup sugar
• 1 to 2 tablespoons cinnamon
• Optional: honey or maple syrup
How to Make It
Gather the ingredients for Rabanadas. Slice the bread into 16 pieces of 3/4-inch thickness in oval or round shape. Place bread slices in a shallow baking dish. In a pot add milk or wine, cinnamon sticks, sugar, and salt and take it to medium heat. After letting it simmer for 2 minutes let it cool ad remove cinnamon sticks. Pour milk mixture over the sliced bread to soak for 20 minutes.
Now heat olive oil in a large skillet until it sizzles gently when the bread is added. On another plate place a layer of paper towels. Whisk eggs in a medium bowl. Using tongs dip the milk-soaked bread into the egg making sure that coating spreads both sides of the egg and pushes out excess back into the bowl.
Start placing the bread into the oil and cook until it is brownish and flip to make both sides golden brown. Now transfer Rabanada to the plates lined with paper towels. Mix the cinnamon, sugar, and sprinkle mixture at the sides of the cooked Rabanadas and coat with sugar syrup. Now serve warm with extra honey.
As for adding some nutritional benefits, this dish can be further customized to make a healthy diet. One way is using only egg whites and almond or coconut milk in the batter, topped with fresh fruit. If eaten once in a while, no problem in indulging yourself as it can be balanced with a salad for dinner.