Brazilian style French toast with a chocolate-cinnamon sugar coating.
Rabanada (Brazilian French Toast)
By Sue Lau Palatable Pastime
Today is #NationalFrenchToastDay and I am joining some of my blogging friends in posting recipes for French Toast. For my part, I am sharing a recipe for Brazilian French Toast which is called Rabanada.
This particular recipe is one that is often served in Brazil towards Christmas and New Year’s Eve. There seem to be a number of variations on it. I am not entirely sure how prevalent the recipes are which use cocoa or chocolate, but I assure you, this is not something to be left out.
In many recipes it calls for the Christmas versions to be soaked in condensed milk (la lechera) and then simply dipped in beaten egg and fried. but I much prefer whisking the milk and egg together to form a custard of sorts. It is the way I am used to coating French toast.
The original recipe I had for this called for cooking in much more oil- I have toned that down to shallow frying in about a half inch of oil. It seems to be plenty. I have also seen recipes that call for cooking this in butter, however, it seems overkill and would take a bit of it to have enough.
Without the chocolate syrup, the flavor is very much a cross between French toast and carnival funnel cakes (probably why this is considered special occasion and holiday fare) but the whipped cream and chocolate syrup easily bring it to the next level- feeling like being at a patisserie enjoying something very upscale. All without much effort.
Rabanada (Brazilian French Toast)
Add in an hour or two to rest bread slices in liquid (passive prep time)
- 1 (18-20 inch) French baguette bread loaf
- 4 large eggs
- 1 (14 ounce can) sweetened condensed milk
- 2 tablespoons whole milk
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1-1/2 teaspoons baking cocoa
- 1/8 teaspoon ground cinnamon
- vegetable oil
- chocolate syrup (optional)
- whipped cream (optional)
- Cut bread into angled slices on the loaf about 3/4″ thick and place on a baking sheet.
- Whisk together the eggs, condensed milk, whole milk vanilla and salt.
- Pour egg mixture over bread, turning pieces over to coat evenly.
- Cover baking pan with plastic and refrigerate for an hour or two to allow the bread to absorb the liquid.
- Stir together the sugar, cocoa and cinnamon in a small bowl and set aside.
- Heat oil about 1/2 inch deep in a large skillet and fry pieces of bread until browned on both sides, then drain on paper toweling.
- Dip rabanada into sugar to coat, tapping off excess.
- Serve rabanada as is, or with chocolate syrup and whipped cream.
From the kitchen of palatablepastime.com
National French Toast Day
- Berries and Cream Stuffed French Toast Croissants by Everyday Eileen
- Cinnamon Roll French Toast with Cream Cheese Glaze. by I Just Make Sandwiches
- Garlicky Chard-Stuffed French Toast by Culinary Adventures with Camilla
- French Toast Bites by The Freshman Cook
- French Toast Sticks by A Day in the Life on the Farm
- Pizza Stuffed French Toast by A Kitchen Hoor’s Adventures
- Rabanada by Palatable Pastime
- Savory French Toast Breakfast Sandwich by Amy’s Cooking Adventures
- Strawberry Cream Cheese Stuffed French Toast by Cindy’s Recipes and Writings
- Torrijas – Spanish French toast by Caroline’s Cooking
I think this would make an amazing and unique dessert.
These sound rich and decadent with the eggs and condensed milk, and they look wonderful! Great recipe!
These sounds amazing! I deifnitely need to try them for myself!
I never used condensed milk this way humm. And yes it does need the chocolate!
Sounds tasty, and like the chocolate addition