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Jump to recipe. Portuguese style French toast, Rabanadas, are commonly served on Christmas, sometimes for breakfast (as is common in Brazil), and often for dessert with a glass of port wine...
Directions. In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. In an electric skillet, heat 1 in. of oil to 350°.
Brazilians like to make this delicious version of "French toast" at Christmas, but rabanadas are delicious any time of year. The recipe for rabanadas migrated to Brazil from Portugal. Rabanadas are very similar to Spanish torrijas, which are typically eaten during Semana Santa (Holy Week) in Spain.
This rabanada recipe (Brazilian French toast) is a classic Christmas recipe made with sweetened condensed milk, eggs, vanilla, and cinnamon. Also, this Brazilian breakfast dish has the perfect creamy center with a crisp outside. Serve with fresh berries, maple syrup, and whipped cream.
Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp.
Portuguese-style French toast, Rabanadas, is a great breakfast choice and a wonderful dessert option as well (with a glass of port wine). In the winter months, it also becomes available at many Cafes, just ask the staff for one Rabanada.
Christmas morning means a platter of Rabanada in Brazil. But this unique French toast recipe is so delicious, you'll want to make it all year long!