Portuguese French Toast
Indulge in the delightful flavors of Portuguese French Toast, or Rabanadas, a beloved twist on the classic breakfast favorite. This recipe features thick slices of stale bread, ideal for soaking up a rich, aromatic mixture of warmed milk, vanilla, and a hint of zesty lemon. Coated in beaten eggs and fried to golden perfection, each slice is finished with a generous sprinkle of cinnamon-sugar for an irresistible crunch. Perfect for brunch or as a festive dessert, this dish captures the warmth and comfort of traditional Portuguese cuisine. Serve your Rabanadas with a drizzle of honey or a dollop of whipped cream for a decadent finishing touch. Quick to prepare and absolutely unforgettable, this recipe is a must-try for fans of international flavors and comforting treats.
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Recipe Information
Ingredients
- 1 loaf stale bread (baguette or any dense loaf)
- 500 ml milk
- 100 g granulated sugar (for the milk mixture)
- 4 pieces large eggs
- 500 ml vegetable oil (for frying)
- 50 g granulated sugar (for dusting)
- 1 tbsp ground cinnamon
- 1 unit zest of 1 lemon
- 1 tsp vanilla extract
- 100 ml water (optional, for thinning the milk mixture)
Instructions
Slice the stale bread into 1-inch thick slices. Stale bread works best as it absorbs the milk mixture without falling apart.
In a saucepan, combine the milk, 100 g of granulated sugar, lemon zest, and vanilla extract. Heat the mixture over medium heat until the sugar is dissolved and the milk is warmed, but do not let it boil. Remove from heat and let it cool slightly.
In a shallow bowl, beat the eggs until smooth. Set aside.
In a large frying pan, heat vegetable oil over medium heat. Ensure there is enough oil to immerse half of a bread slice.
Dip each bread slice in the warm milk mixture, making sure it is well-soaked but not falling apart. Then dip it into the beaten eggs, coating both sides thoroughly.
Carefully place the soaked bread slices into the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Once fried, remove the bread slices from the pan and drain them on a plate lined with paper towels.
In a small bowl, mix together 50 g of granulated sugar and 1 tablespoon of ground cinnamon. While the bread is still warm, generously sprinkle the sugar-cinnamon mixture over both sides of each slice.
Serve warm or at room temperature. Portuguese French Toast (Rabanadas) is perfect on its own or paired with a drizzle of honey or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
6516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.6 g | 698% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 186.7 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 848 mg | 65% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
