Brazilian-Style French Toast: A Sweet Breakfast Treat
A Delicious Twist on a Classic
Rabanada, a beloved Brazilian breakfast dish, typically makes an appearance around Christmastime. However, its irresistible flavor has us whipping it up all year round. Our version takes the traditional recipe to the next level by allowing the custard to soak into the bread overnight, resulting in a rich, velvety texture.
The Perfect Pairing
Serve your Rabanada with our Marinated Mango or Grapefruit Spike for a mouthwatering Sunday brunch. The combination of sweet and tangy flavors will leave your taste buds singing.
Key Ingredients
- Unsweetened cocoa powder: A must-have for achieving the perfect flavor
- Narrow baguette: Preferably 2 inches wide for a custardy texture
- Eggs, sweetened condensed milk, and whole milk: The trifecta for a creamy custard
- Vanilla extract and fine salt: Adding depth and balance to the dish
- Granulated sugar, cocoa powder, and cinnamon: The magic trio for a sweet and spicy coating
Game Plan
Fry the bread for 8-10 minutes to achieve a crispy exterior and a custardy interior. Adjust the cooking time to your liking, but be sure to maintain the oil temperature at 325°F.
Recipe
Yield: 4-6 servings
Difficulty: Easy
Total Time: 1 hour, plus soaking time
Active Time: 15 minutes
Instructions
- Prepare the Bread
Cut the baguette into 1-inch-thick slices and place them in a shallow dish. -
Create the Custard
Whisk together eggs, sweetened condensed milk, whole milk, vanilla extract, and salt. Pour the mixture over the bread slices and refrigerate for at least 4 hours or overnight. -
Prepare the Coating
Mix together sugar, cocoa powder, and cinnamon in a small bowl. -
Fry the Bread
Heat oil to 330°F and fry the bread slices in batches until dark golden brown. Drain on paper towels and coat with the cinnamon-cocoa mixture while still hot. -
Serve and Enjoy
Repeat the frying process with the remaining bread slices and serve with your choice of toppings.
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