Tasty Rabanadas
A taste of Portuguese goodness. I am excited to share with you a beloved classic straight from the sun-kissed coastlines of Portugal – Rabanadas, a delightful spin on the traditional French toast.
This indulgent treat, also known as Portuguese-style French bread, holds a special place in my kitchen, inspired by my husband’s roots and our shared love for recreating time-honored family recipes. Rabanadas are not only a testament to the rich culinary tapestry of Portugal but are also a celebration of the simple joys that come together at the table.
Rabanadas will not disappoint. Join me as we step into the culinary heart of Portugal and learn how to make this delightfully simple dish.
Be sure to check out my other Portuguese and other favorite recipes here.
Rabanadas – Portuguese style French bread
Ingredients
- 1 French Bread Stick (day or 2 old to be drier)
- 4 Cups Milk
- ½ Cup Sugar
- 1-2 Cinnamon sticks
- half Lemon Peel
- 4 Eggs (Beaten)
Cinnamon Sugar Mix
- 1 Cup Sugar
- 2-3 Tbsp Cinnamon
Instructions
- In a medium pot, over medium heat, Bring to Boil milk, cinnamon, sugar, and lemon peel and then simmer for 1-2 minutes until the sugar has dissolved. Remove from heat and let cool slightly and remove cinnamon sticks.
- Beat eggs together in a medium bowl until well combined.
- Dip bread slices one at a time, into milk mixture, and then into the eggs, turning to coat the whole slice of bread.
- Heat oil in a large pan over medium heat, ensuring enough oil to come ½ up the edge of the pan, Fry soaked bread on each side approx 2 minutes on each side, until golden.
- Place on paper towel to remove excess oil, coat both sides of the cooked Rabanadas in cinnamon sugar immediately.
To make the Cinnamon Sugar
- Mix the cinnamon and sugar together, coast over both sides of the cooked Rabanadas.
- Enjoy Hot or cold.