Description
Traditional Brazilian rabanada made with thick slices of French bread soaked in a creamy milk and egg custard, pan fried until golden, and rolled in cinnamon sugar. Crispy on the outside, soft and custardy on the inside, and perfectly sweet with warm spice.
Ingredients
Scale
- 1 large French bread loaf, sliced into 1 inch thick pieces
- 2 cups whole milk
- 3 large eggs
- 1 cup granulated sugar, divided
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon of butter.
- In a bowl, mix whole milk, 1/2 cup granulated sugar, and vanilla extract until combined.
- In a separate bowl, beat the eggs until smooth.
- Dip each bread slice into the milk mixture, then into the beaten eggs, coating both sides evenly without oversoaking.
- Place the soaked slices into the hot skillet without overcrowding.
- Cook for 2 to 3 minutes per side until golden brown and slightly crisp, adding more butter as needed between batches.
- In a shallow bowl, mix the remaining 1/2 cup granulated sugar with ground cinnamon.
- While still warm, roll each slice in the cinnamon sugar mixture until evenly coated.
- Serve warm or at room temperature.
Notes
- Use slightly stale bread for best texture and structure.
- Cook over medium heat to prevent burning the sugar coating.
- Coat the slices in cinnamon sugar while still warm so it adheres properly.
- Store leftovers in the refrigerator for up to 3 days and reheat gently in a skillet.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg