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Rabanadas (Portuguese French Toast)

TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD: 6 servings.
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

Ingredients

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

Directions

  • 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.

Nutrition Facts

2 slices: 391 calories, 21g fat (3g saturated fat), 131mg cholesterol, 313mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 11g protein.

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