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Brazilian French Toast (Rabanada) Recipe Rivals Best Ever American French Toast | Breakfast

Brazilian French Toast (Rabanada) Recipe Rivals American French Toast for Best Ever

In Brazil, Christmas morning means Papa Noel and presents for the children and a dish of Rabanada for the adults. Rabanada, or Brazilian French toast, is delicious enough to enjoy all year round. In Brazil, Rabanada is not only served for breakfast or brunch, it is often eaten as a dessert or an afternoon snack.

What makes it different from good old American French toast? A couple of things:

  1. Rabanada is made with crusty bread, so crispy on the outside and soft on the inside.
  2. The custard is made with sweet condensed milk, which makes the Brazilian French toast even creamier and tastier than the American version.
  3. It is fried in vegetable oil instead of fried in butter.
  4. The Brazilian French toast is rolled in cinnamon sugar before serving.
  5. You can serve it as is or finish it with whipped cream, syrup, honey, fresh berries and/or vanilla ice cream. However, it is not common to serve it with syrup in Brazil, as it is already quite sweet. (But if you want to serve it with syrup, go for it!)

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Cuisine: Brazilian
Prep time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Servings: 6 to 8

Ingredients

  • 3 cups whole milk
  • 1/2 cup sweetened condensed milk
  • 3 cinnamon sticks
  • freshly grated nutmeg, to taste
  • pinch of salt
  • 2 tablespoons vanilla extract
  • 3 large eggs
  • 1 day old French baguette (or other long crusty bread), sliced ​​1-inch thick
  • vegetable oil
  • 1 cup sugar
  • 1 tablespoon ground cinnamon

This is how you make it:

  1. Combine milk, sweetened condensed milk, cinnamon sticks, nutmeg, and salt in a saucepan. Cook over medium heat until steaming (don’t let it boil). Remove from heat, cover and let come to room temperature. When cool, stir in the vanilla extract.
  2. Add the eggs to a bowl and beat well.
  3. In a large Dutch oven, heat the vegetable oil over medium heat, until a deep-fry thermometer reads 360 degrees F.
  4. While the oil is heating, soak the bread slices (both sides) in the milk mixture and then in the eggs. Soak in the milk for a few seconds.
  5. Place the soaked bread slices in the hot oil and fry until golden brown, about 2 minutes per side. Remove the baked bread and place on a plate lined with paper towels to absorb the extra fat.
  6. Combine the cinnamon and sugar in a bowl, mixing well. Roll the warm bread in the cinnamon sugar mixture. Serve warm with toppings of your choice, such as whipped cream, vanilla ice cream, and/or fresh berries.

Note on bread: Nothing too crunchy, otherwise it will be too hard! Also, just one day old is enough; anything older than that and the bread will be too hard.

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