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Rabanadas (Portuguese French Toast)

Rabanadas - Portuguese French Toast

There are a few ways in which Rabanadas are different from American French toast, but both are great ways to use up old bread.
Print Recipe
5 from 1 vote
Prep Time: 8 minutes
Cook Time: 2 minutes
Soaking Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Portuguese
Keyword: Dessert, Portuguese, Portuguese Recipes for Desserts, Rabanadas, Recipe
Servings: 8 servings / 3 slices
Calories: 144 kcal
Rabanadas (Portuguese French Toast)

Equipment

  • bowls
  • frying pan or electric skillet

Ingredients

  • 24 slices stale French baguette ¾ inch thick (about 1½ baguettes)
  • 2 cups whole milk
  • 1 tbsp pure vanilla extract
  • ½ to ¾ cup granulated sugar
  • 4 large eggs lightly beaten and homogeneous
  • Olive Oil for frying
  • ½ cup sugar
  • 1 tbsp ground cinnamon
  • Honey or maple syrup to serve with optional

Instructions

  • Line a large baking sheet with a double layer of paper towel. Set aside. 
  • Divide bread slices between 2 large, shallow baking dishes, arranging them in one single layer each. 
  • In a jar or pitcher, mix well the milk, vanilla, and sugar.
  • Pour milk mixture over the bread slices, distributing the liquid evenly over all the slices. Let bread slices soak for about 20 minutes, allowing it to soak up as much of the milk mixture as possible.
  • By hand, pick up each one of the milk-soaked bread slices (handling it gently) and dip it into the beaten eggs, coating both sides and allowing the excess to drip back into the egg bowl.
  • In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high until oil is hot enough that it sizzles. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1-½ minutes.
  • Flip the bread and cook until both sides are golden brown.
  • Carefully transfer rabanadas to the sheet lined with paper towels. Repeat with remaining slices of bread, cooking several simultaneously if the skillet is large enough.
  • In a medium bowl, mix sugar and cinnamon together. Dredge all sides of the bread slices into the mixture. Any excess cooked egg threads can be removed before dredging bread slices into the sugar cinnamon mixture.
  • Portuguese French toast can be served either warm or at room temperature, by itself or drizzled with honey or maple syrup.

Notes

NOTE: Cook in batches and do not overcrowd the pan! You may have to lower the heat a bit for the next batches or cook slices in less time since temperature will be higher.
 

Nutrition

Serving: 3slices | Calories: 144kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 215mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 73IU | Calcium: 55mg | Iron: 1mg
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