18 Reviews of Rabanada (Brazilian-Style French Toast)

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!

From: Boomette

On Oct 20, 2007

No photo, cause I didn't read the instructions carefully lol Before putting the slices in the oil, I coated them with the sugar cinnamon mixture. Error loll I saw that too late. Once they were crispy and brown, I put them on paper towel. Error again. It was stuck to it loll I was able to remove a few pieces of paper towel. It was still delicious. My baby of 2 years liked it so much. My BF also, I was surprised cause he doesn't like fried things. Thanks Lorie Made for 123 hit wonders.

From: Chef Kate

On Oct 10, 2007

Delicious and rich. No toppings necessary. A rev-ed up pain perdu, quite luscious. It is (and all arteries are grateful) possible to make this on a non stick griddle--it is still delicious and sinfully rich but at least you've reduced the oil used.

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!

From: MarraMamba

On Jan 15, 2008

really really delicious. almost to sweet if thats possible. (i tried it without the extra sugar sprinkled on first and just put some cocoa) The texture was heavenly. I did use almond extract instead of vanilla and next time i plan to squeeze some lemon juice over it. (ottawa beavertails have one with lemonjuice and sugar, a great combo for sweet fried things)

From: puppitypup

On Jun 8, 2008

LOVED IT! Sue, this is a terrific recipe! It tastes like a beignet, but it's way easier. I made it with leftover Psomi - Greek Bread (also Sue's) and served with whipped cream and chocolate sprinkles. Also, I cut the recipe down to 1.33 servings which was enough for hubby and I, and I reduced the frying oil down to just a bit in the bottom of the pan. Thank you for posting what is sure to become a keeper in our house. Made for ZWT, please see my rating system as I rate tougher than most.

From: 2Bleu (Bird&Buddha)

On Dec 31, 2007

Although the flavor is delicious, I would alter two things in this recipe if made again. (I made it to specs). The first thing is definitely reduce the oil! I think just enough to cover the bottom of the pan would be sufficient. The batter spits dangerously (probably due to the sweetened condensed milk). Either that or I would recommend using a deep fryer with a lid. Secondly, I would add more cocoa powder as I could not taste it at all. I did put some powdered sugar on some of them for added sweetness, but once tasted, realized they didn't need it. Overall, These were good and similar to donuts or beignets, but with a crispier outer crust. -Bird-

From: diner524

On Oct 10, 2007

Delicious!!! Not for regular breakfast rotation, but wonderful for special day. I cooked mine in my electric skillet in order to assure appropriate tempature, but I ended up turning it upto about 375 degrees. Thanks for a wonderful recipe Lorie.

From: Tia Mouse

On Sep 16, 2007

PAC (Fall) '07 Absolutely fabulous and worth every diet breaking bite! It's probably a good thing that the nutrition facts are not displayed. Both Gato (big sweet tooth) and I (no sweet tooth) agree that these are 5-star, which means we'll make it again! Thanks, Lorie!

From: realbirdlady

On Jun 8, 2008

Where I come from this is the sort of sweet sweet fried food you would get at the State Fair, not something you would make in your home! I had some problem with the bread being too soft. I think probably a sourdough or egg-based bread would be best, something with firm texture that will hold up when soaked. I just panfried in about 1/2 inch of oil, instead of deep frying, and just sprinkled cocoa and cinammon rather than dredging in granulated sugar.