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Rabanada (Brazilian-Style French Toast)


Ingredients:

  • 1medium sweet baguette or 1 medium sourdough baguette
  • 3large eggs
  • 3⁄4cup sweetened condensed milk
  • 6tablespoons whole milk
  • 1⁄2teaspoon vanilla extract
  • 1⁄2teaspoon kosher salt
  • 1⁄2cup granulated sugar
  • 1tablespoon unsweetened cocoa powder
  • 1⁄4teaspoon ground cinnamon
  • 3 -4cups vegetable oil (for frying, estimated)

Directions:

  • Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
  • Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
  • Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
  • Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
  • Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
  • Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.
  • As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.

Reviews:

  • NcMysteryShopper

    Sweeeet! 🙂 I made this ahead of time and brought it to a Cub Scout camp out! The kids LOVED it! I used thickly sliced sour dough baguette and had no problem with the bread falling apart. It also soaked for a bit longer then suggested. I had a hard time regulating the heat over the campfire and had to switch to a Coleman stove. It was more like dessert then breakfast, but there was not one complain from the Cub Scouts. I loved the textures. It was nice and crisp on the outside and custardy on the inside. Zaar World Tour 4. Whine and Cheese.

  • Um Safia

    Made & reviewed for ZWT 4 ~ Kumquat’s Kookin’ Kaboodles! Oh wow! These are really too delicious! I wanyed to try these as they look so similar to a favourite Portugese recipe of ours…this is now on rotation for Sunday breakfast! Thanks Sue for another super recipe 🙂

  • Cookin_QC

    This was a really good recipe; it is very rich and delicouis. The only thing I really wasn’t a big fan of was the spicy mixture; I thought there was too much cocoa powder (but then again my wife thought it was just right, so adjust according to personal taste). We are having some people over for b-fast today so I’ll make a follow up and let you know what everyone else thinks.

  • Ashlie Elizabeth Moore

    The best french toast I’ve ever made. I loved it. :9 But it is Brazilian, so I really shouldn’t be surprised. lol. If you’re looking for a pastry to eat with your morning coffee, this is it.

  • ScubaBrynn

    this was the best French Toast recipe ever! DW thought it would taste great with fresh berries. We used raw sugar (did not coat the toast like white would have), skim milk and egg beaters. These subs did not seem to change taste! I love it!

  • Miss Oregon

    WOW!! This is the best French toast I have every tasted. I really cant say enough about it. My mother even told me this is the best she has ever had…..Will be keeping this one for sure. Thank you so much.

  • cammie_hall
  • Lainey6605

    This made for a delicious and sweet breakfast. This was the perfect French toast! Made for ZWT4; for the Tastebud Tickling Travellers.

  • puppitypup

    LOVED IT! Sue, this is a terrific recipe! It tastes like a beignet, but it’s way easier. I made it with leftover Psomi – Greek Bread (also Sue’s) and served with whipped cream and chocolate sprinkles. Also, I cut the recipe down to 1.33 servings which was enough for hubby and I, and I reduced the frying oil down to just a bit in the bottom of the pan. Thank you for posting what is sure to become a keeper in our house. Made for ZWT, please see my rating system as I rate tougher than most.

  • realbirdlady

    Where I come from this is the sort of sweet sweet fried food you would get at the State Fair, not something you would make in your home! I had some problem with the bread being too soft. I think probably a sourdough or egg-based bread would be best, something with firm texture that will hold up when soaked. I just panfried in about 1/2 inch of oil, instead of deep frying, and just sprinkled cocoa and cinammon rather than dredging in granulated sugar.

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