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Nutrition Facts
Serving Size 1 (308g) Recipe makes 4 servings The following items or measurements are not included below: 1 medium baguette
Calories 1799
Calories from Fat 1558		(86%)
Amount Per Serving		%DV
	Total Fat 173.1g	266%
	Saturated Fat 26.0g	130%
	Monounsaturated Fat 48.1g
	Polyunsaturated Fat 90.2g
	Trans Fat 0.5g
Cholesterol 180mg		60%
Sodium 352mg		14%
Potassium 317mg		9%
Total Carbohydrate 58.4g		19%
	Dietary Fiber 0.5g	2%
	Sugars 57.8g
Protein 10.3g		20%
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Rabanada (Brazilian-Style French Toast)

Recipe #245963 | 7¼ hours | 7 hours prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Sue L
Aug 12, 2007

This Brazilian breakfast treat is usually served around Christmastime. 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. I haven't tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried)

SERVES 4 -6 (change servings and units)

Ingredients

1 medium sweet baguette or sourdough baguette
3 large eggs
3/4 cup sweetened condensed milk
6 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
3-4 cups vegetable oil (for frying, estimated)

Directions

1
Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
2
Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
3
Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
4
Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
5
Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
6
Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.
7
As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.

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Featured Reviews for This Recipe

From: Chef #1333996

On Oct 19, 2009

0 people found this review helpful

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From: Cookin_QC

On Aug 23, 2009

This was a really good recipe; it is very rich and delicouis. The only thing I really wasn't a big fan of was the spicy mixture; I thought there was too much cocoa powder (but then again my wife thought it was just right, so adjust according to personal taste). We are having some people over for b-fast today so I'll make a follow up and let you know what everyone else thinks.

0 people found this review helpful

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From: Chef #678360

On Feb 21, 2008

Absolutely delicious! I used thick slices of Italian bread... this recipe made enough custard for 6 big slices. It was super creamy (almost like bread pudding!) on the inside... sweet and crunchy on the outside. We just added a bit of powdered sugar after frying.. with a good cup of coffee - divine! Sidenote: I had a few slices left over that I didn't fry... I just kept it in the fridge and took them out 10mins before serving dessert that night (had the family over for dinner)... I cut up the slices into "sticks" and fried them that way. Everyone asked for seconds! YUM YUM YUM Thank you for this recipe!

2 people found this review helpful

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From: Maito

On Nov 24, 2007

Wow! Delicious and decadent. You definitely don't need syrup or any other topping. I used nonfat condensed milk/milk, and pan fried these like a lot of other reviewers did. You do need probably 3 tablespoons of oil though, otherwise they will stick. I also doubled the liquid milk and halved the sugar, which was just right for us. The texture of these are wonderful, crispy on the outside and soft on the inside. Yum!

1 person found this review helpful

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