Rabanada Recipe - Brazilian Deep Fried French Toast
Rabanadas are a classic Brazilian holiday method that we serve as dessert or breakfast. Easy to make and fun to eat, this deep fried French toast method is made with sweet condensed milk and topped with a crispy cinnamon-sugar on the outside.
- 1-2 French bread* (sliced 1.5 inches thick, should yield about 16 or so pieces)
- 1 14oz can of sweet condensed milk
- 3 eggs
- 1 cup of whole milk
- 1 teaspoon of vanilla extract
- 1 cup granulated sugar
- 1/4 cup ground cinnamon
- oil for frying
- Slice the bread into 1.5" thick rounds and set aside.
- In a deep dish, add the sugar and cinnamon. Whisk to combine, and set aside. This is the coating for the deep fried French toasts.
- In a medium deep frying pan, add enough oil to coat the bottom of the pan and about 1.5" up the side. Set aside.
- Line a large plate with paper towels and set aside. We will drain our rabanada here.
- In a medium bowl, measure in the condensed milk, the milk, the eggs and the vanilla. Whisk to combine.
- Dip the bread slices in the milk mixture until they absorb liquid, then gently squeeze the bread to remove excess liquid and place it on a plate. Do this to all pieces of bread, working gently yet quickly to not oversoak the bread.
- Place the oil pan over medium heat. When the oil is hot, fry a few pieces of the French toast at a time until golden brown on both sides.
- Place the fried bread on the line paper towels to absorb excess oil.
- Roll the bread in the cinnamon sugar mixture while still hot. Don't forget to coat the sides, too!
Components 1-2 French bread* (sliced 1.5 inches thick, should yield about 16 or so pieces) 1 14oz can of sweet condensed milk 3 eggs 1 cup of whole milk 1 teaspoon of vanilla extract 1 cup granulated sugar 1/4 cup ground cinnamon oil for frying Method Slice the bread into 1.5" thick rounds and set aside. This is the coating for the deep fried French toasts. In a medium deep frying pan, add enough oil to coat the bottom of the pan and about 1.5" up the side.
Line a large plate with paper towels and set aside. In a medium bowl, measure in the condensed milk, the milk, the eggs and the vanilla. Dip the bread slices in the milk mixture until they absorb liquid, then gently squeeze the bread to remove excess liquid and place it on a plate.
Do this to all pieces of bread, working gently yet quickly to not oversoak the bread. When the oil is hot, fry a few pieces of the French toast at a time until golden brown on both sides. Place the fried bread on the line paper towels to absorb excess oil.
Roll the bread in the cinnamon sugar mixture while still hot.