RabanadaBrazilian French Toast

The traditional Christmas breakfast.

• 10 pieces
• Prep 15 mins
• Cook 10 mins
• Nacional (Christmas)

Rabanada is prepared by dipping dense, stale bread rounds into a sweetened dairy mix and beaten eggs, followed by deep frying. Searing the egg coating seals moisture inside while producing a golden crust. Dredging the fried slices in cinnamon sugar immediately creates a delicate, crispy outer layer.

Ingredients

• •300 g (10 thick slices) Stale Baguette / Roll Slices — 2 cm Thick Cuts
• •300 ml Whole Milk — Soaking Liquid Base
• •100 g Sweetened Condensed Milk — Dairy Sweetener
• •150 g (3 large) Whole Eggs — Fully Beaten Coating
• •500 ml Neutral Frying Oil — Refined Canola or Soy Oil
• •150 g / 10 g mix Granulated Sugar / Cinnamon — Exterior Dredge Mix

Method

1. Slice day-old breadSlice day-old bread into uniform 2-centimeter-thick rounds
2. In a shallowIn a shallow dish, whisk together whole milk and sweetened condensed milk
3. In a secondIn a second shallow dish, beat whole eggs until smooth
4. Dip each breadDip each bread slice into the milk mixture for 3 seconds per side to hydrate without structural collapse
5. Lift, drain excessLift, drain excess milk, then dip into beaten egg to coat all sides
6. Lower coated slicesLower coated slices into oil heated to
7. Fry for 90Fry for 90 to 120 seconds per side until deep golden brown
8. Lift with aLift with a slotted spoon, drain briefly on paper towels, and toss immediately in cinnamon sugar to coat evenly

Questions