Rabanadas (Portuguese French Toast) Recipe

Rabanadas (Portuguese French Toast) Recipe
Rabanadas (Portuguese French Toast) Recipe photo by Taste of Home
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Rabanadas (Portuguese French Toast) Recipe

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I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 4 eggs
  • 2 cups 2% milk
  • Oil for frying
  • 1 loaf (8 ounces) French bread, cut into 1-inch slices

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°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature. Yield: 6 servings.
Originally published as Rabanadas (Portuguese French toast) in Taste of Home Recipes Across America 2013, p393

  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 4 eggs
  • 2 cups 2% milk
  • Oil for frying
  • 1 loaf (8 ounces) French bread, cut into 1-inch slices
  1. 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.
  2. In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
  3. Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature. Yield: 6 servings.
Originally published as Rabanadas (Portuguese French toast) in Taste of Home Recipes Across America 2013, p393

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