Delicious Rabanada: Brazilian Holiday French Toast
Delight in the sweet, custardy goodness of Rabanada, a beloved Brazilian-style French toast that transforms any breakfast table into a festive delight. Traditionally enjoyed during the holiday season, this decadent dish is made with slices of sweet or sourdough baguette soaked overnight in a rich mixture of eggs, sweetened condensed milk, and warm spices. When pan-fried to a golden crisp, each slice reveals a luxuriously soft interior, making it an indulgent treat for special gatherings. Pair with your favorite toppings like chocolate syrup and whipped cream for an added festive flair. Treat yourself and your loved ones to this sumptuous breakfast favorite that promises to evoke smiles and warm memories this holiday season.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Sweet baguette or sourdough baguette
1 medium (Cut into 1-inch thick slices)
Large eggs
3 (Whisked)
Sweetened condensed milk
3/4 cup (Mixed with eggs)
Whole milk
6 tablespoons (Added to egg mixture)
Vanilla extract
1/2 teaspoon (Combined with egg mixture)
Kosher salt
1/2 teaspoon (Incorporated into egg mixture)
Granulated sugar
1/2 cup (For dredging)
Unsweetened cocoa powder
1 tablespoon (Mixed with sugar)
Ground cinnamon
1/4 teaspoon (Mixed with sugar)
Vegetable oil
3-4 cups (For frying)
Instructions
1
Cut the baguette into 1-inch thick slices on a diagonal to yield approximately 16 pieces. Adjust the quantity of ingredients if you end up with more slices.
2
In a mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, vanilla extract, and kosher salt until fully combined and smooth.
3
Coat each slice of bread in the egg mixture, ensuring both sides are evenly covered. Arrange the coated slices in a shallow pan or pie plate, and pour any remaining egg mixture over them. Cover with plastic wrap or foil and place in the refrigerator overnight to allow the bread to absorb the flavors and soften.
4
In a separate bowl, whisk together the granulated sugar, cocoa powder, and ground cinnamon until combined. Set aside.
5
On the following day, heat vegetable oil in a deep skillet to a depth of about 2 inches. Use a candy thermometer to bring the oil temperature to 330°F (165°C). Maintain the oil at this temperature for frying.
6
Retrieve the bread slices from the refrigerator and allow any excess egg mixture to drip off. Carefully pan-fry the slices in the hot oil, cooking them on both sides until they turn golden brown and crispy, about 2-4 minutes per side. Be sure to keep an eye on the oil temperature, adjusting the heat as necessary to prevent burning.
7
Once cooked, remove the slices from the skillet and drain them on paper towels to remove excess oil. While still warm, dredge each slice in the prepared sugar mixture, ensuring they are well-coated.
8
Serve warm, and feel free to top with chocolate syrup and whipped cream for a delightful finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rabanada?
Rabanada is a Brazilian-style French toast that is typically sweet, custardy, and enjoyed during the holiday season.
What type of bread should I use for Rabanada?
A sweet baguette or a sourdough baguette is the best choice for this recipe.
How thick should the bread slices be?
You should cut the baguette into 1-inch thick slices, preferably on a diagonal.
What makes the soaking liquid for Brazilian French toast?
The soaking mixture consists of eggs, sweetened condensed milk, whole milk, vanilla extract, and kosher salt.
How long does the bread need to soak?
The bread should be coated and left to soak in the refrigerator overnight to fully absorb the custard mixture.
What is the coating for Rabanada made of?
The dredging mixture is a combination of granulated sugar, cocoa powder, and ground cinnamon.
What temperature should the frying oil be?
The vegetable oil should be heated to 330°F (165°C) before frying the bread.
How long do you fry each slice of bread?
Each slice should be pan-fried for approximately 2 to 4 minutes per side until golden brown and crispy.
How do I ensure the bread doesn't burn?
Use a candy thermometer to monitor the oil temperature and adjust the heat as needed to maintain 330°F.
What is the best way to drain excess oil?
Place the fried slices on paper towels immediately after removing them from the skillet.
Should the bread be dredged while warm?
Yes, you should dredge each slice in the sugar mixture while they are still warm so the coating sticks well.
What are popular toppings for Rabanada?
Chocolate syrup and whipped cream are recommended for an extra festive and indulgent finish.
Can I use sourdough bread instead of sweet baguette?
Yes, a sourdough baguette is a great alternative and provides a nice balance to the sweet soak.
How many slices does one medium baguette yield?
One medium baguette typically yields about 16 slices when cut at a 1-inch thickness.
Is it necessary to use sweetened condensed milk?
Yes, sweetened condensed milk provides the signature sweetness and rich texture characteristic of Brazilian Rabanada.
Can I substitute whole milk with another type?
While whole milk is recommended for richness, you can use other milks, though the texture may vary slightly.
What type of oil is best for frying Rabanada?
Vegetable oil is ideal because it has a neutral flavor and a high smoke point suitable for deep frying.
Does Rabanada have a soft or crispy texture?
It features a crispy, golden exterior with a luxuriously soft and custardy interior.
When is Rabanada traditionally served?
It is traditionally served during the holiday season, but it makes a great brunch or breakfast for any special occasion.
Can I skip the cocoa powder in the sugar mix?
Yes, you can omit the cocoa powder if you prefer a more traditional cinnamon-sugar flavor.
How much oil is needed for frying?
You will need enough vegetable oil to reach a depth of about 2 inches in your skillet, typically 3 to 4 cups.
What kind of salt is used in the recipe?
The recipe calls for 1/2 teaspoon of kosher salt to balance the sweetness of the custard.
How many eggs are required for the soak?
The recipe requires 3 large eggs for the soaking mixture.
Can the bread be prepared the same day?
For the best results and texture, the overnight soak is highly recommended to allow the bread to fully soften.
What equipment is needed to check the oil?
A candy thermometer is the best tool to ensure the oil reaches and stays at the correct temperature.
Should the bread be covered while soaking?
Yes, cover the shallow pan with plastic wrap or foil before placing it in the refrigerator overnight.
Is vanilla extract essential to the recipe?
Vanilla extract adds a warm depth of flavor to the custard and is highly recommended.
How much ground cinnamon is used in the coating?
The dredging mixture uses 1/4 teaspoon of ground cinnamon.
Can Rabanada be served cold?
While it can be eaten cold, it is best served warm to appreciate the contrast between the crispy outside and soft inside.
How do I adjust the recipe for more bread?
If you have more than 16 slices, proportionally increase the quantities of the eggs, milk, and sugar mixture.