Indulge in a lavish and delectable breakfast that will transport you to the vibrant culture of Brazil with Rabanadas, a delightful Brazilian twist on the traditional French toast. This beloved Brazilian dessert, also known as Pão de Empada or Fatia de Parida, is a deep-fried bread recipe famous during Christmas, New Year’s Day, and Carnival celebrations.
This French toast meets churro-custard love child is a showstopper with its crispy sweet exterior and soft custardy interior. The aroma of cinnamon and vanilla extract makes it even more delicious, leaving your taste buds craving for more.
Whether you are a die-hard food enthusiast or someone looking to experience new cultures through culinary delights, this Rabanada recipe will soon become your go-to treat for breakfast or dessert. With this recipe straight from Brazil, you can now bring a piece of Brazilian culture into your home any time of the year!
Why You’ll Love This Recipe
Are you in the mood for a delicious breakfast treat or indulgent dessert? Look no further than this Brazilian-style French toast known as Rabanada. This delectable dish is sweet, cinnamon-flavored, and crispy on the outside with a custardy interior that will leave your taste buds craving for more.
If you’re a fan of traditional French toast, you’ll certainly appreciate the unique twist that Brazilian cuisine brings to this classic dish. Instead of using stale bread, Rabanada calls for a sourdough baguette or French bread soaked in a mixture of sweetened condensed milk, eggs, vanilla extract, ground cinnamon, and kosher salt. Once soaked, the bread is deep-fried until golden brown and crispy.
The result is an irresistible flavor combination of crispy and sweet that resembles that of churros. The bread’s exterior is crispy and sweet like a churro, while the custardy interior provides a texture that is much like bread pudding.
One of the reasons why you’ll love this recipe is its versatility. It can be enjoyed for breakfast, brunch, or even as a dessert. The recipe can easily be tweaked to fit individual preferences by using different types of bread or adjusting the sweetness level by adding more or less sugar.
Not only does Rabanada provide a tasty and unique twist on traditional French toast, but it also allows you to experience varying cultural flavors with every bite. Whether it’s a Sunday morning breakfast with the family or a special occasion dessert for guests, this dish is sure to impress and satisfy anyone who tries it.
Below are the ingredients you will need to make this Brazilian-style French toast, or Rabanada.
- 1 day-old baguette or sourdough baguette, sliced into 1-inch thick slices. You can also use stale bread or Portuguese sweet bread for a variation of this recipe.
- 4 large eggs
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- A pinch of kosher salt
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Oil for frying
Make sure to have all the ingredients ready before starting to prepare the recipe as it can move quickly.
The Recipe How-To
Now that we have gathered all of our [ingredients 1], it’s time to start making the rabanada (Brazilian-style French toast) recipe! In this section, I will give you a step-by-step guide on how to make this delicious breakfast or dessert.
Step 1: Prep the Bread
For this recipe, we need a [stale bread]. Today, I’m using [baguette], but you can also use [sourdough baguette]. Cut your bread into [1 inch thick] slices and set it aside.
Step 2: Prepare the Egg Mixture
In a bowl, whisk together [4 large eggs] and [1 cup of sweetened condensed milk]. Add in [1 teaspoon of vanilla extract, a pinch of kosher salt, 1/2 teaspoon of ground cinnamon] and whisk until everything is well combined.
Step 3: Soak the Bread
Heat up a frying pan with some oil, and then dip each slice of bread into the egg mixture, making sure to coat both sides well. Let the bread soak up the mixture for a few seconds before placing it in the hot frying pan.
Step 4: Fry the Bread
Fry each [bread soaked] slice until golden brown on both sides, then let it rest on top of a paper towel to absorb excess oil.
Step 5: Dust with Sugar and Cinnamon
While still warm, dust each slice of fried bread with a mixture of [1/2 cup granulated sugar and 1 teaspoon of ground cinnamon]. This makes the rabanada crispy and sweet like a churro with a custardy interior similar to French toast.
You did it! You’ve made delicious rabanadas brazilian French toast!
Pro Tip: If you want to infuse your French toast with even more cinnamon flavor, try using [a cinnamon rabanada ingredient] instead of regular ground cinnamon. This will take your toast to the next level.
Now that you’ve cooked a Rabanada, the sweet Brazilian treat. You can eat it as breakfast, brunch, or dessert. Enjoy your deep-fried bread with pão de canela recipe which is also called pão perdido in some countries.
Substitutions and Variations
Looking to mix things up with your rabanada brazilian-style french toast? There are a few ingredient substitutions and variations you can try to add unique twists on this classic recipe.
For the bread, feel free to use either a regular baguette or sourdough baguette. If you don’t have a baguette at hand, you can also use stale bread for this recipe.
While the traditional rabanada recipe calls for sweetened condensed milk, you can swap it out for regular milk if you prefer. You can also mix in other flavors like cocoa powder or rum in the egg mixture for added depth. For a healthier option, use almond or coconut milk instead of regular milk.
If you’re looking to make this recipe even sweeter, sprinkle extra ground cinnamon and granulated sugar on top of the toast after it’s fried. This will give the toast a crispy and sweet churro-like exterior. You can also try moistening the bread with a syrup made of water and sugar before frying to make it even sweeter.
Another variation is to serve your rabanada with different toppings. Try topping it with fresh fruits like strawberries or mangoes or drizzle melted chocolate or caramel on top for an extra decadent dessert. You can also dip your rabanada into dulce de leche sauce for an extra touch of sweetness.
These simple substitutions and variations are an easy way to elevate your rabanada brazilian-style french toast to new heights and create delicious desserts with a variety of textures and flavors.
Serving and Pairing
Rabanada Brazilian-Style French Toast is a great breakfast or brunch option. Served warm, crispy, and dusted with cinnamon sugar, it is a truly delightful treat. This recipe can be paired with warm syrup, fresh fruit, jam, or even chocolate sauce to add even more depth to this indulgent French toast.
While this dish can serve as an ideal morning meal option, it also makes for a delectable dessert. To create a sophisticated dessert with this recipe, prepare the Rabanada Brazilian-Style French Toast with sourdough baguette instead of regular bread. Add a scoop of rich vanilla ice cream or dollop of whipped cream before serving. The combination of crispy-sweet toast and creamy ice cream is heavenly and will leave you craving more.
Another pairing suggestion is that one can accompany this dish with an aromatic Brazilian coffee shot or espresso for maximum enjoyment. Rabanada pairs well with coffee because it balances the sweetness of toast’s bread soaked in sweetened condensed milk with the bitterness of espresso shots and increases the overall experience.
This dish can also be served as part of an outdoor barbecue menu or holiday celebration table where guests can enjoy something sweet at any time of day. Regardless of how it’s served, Rabanada Brazilian-Style French Toast is sure to satisfy your sweet craving and give you a taste of this beloved Brazilian dessert.
Make-Ahead, Storing and Reheating
Rabanada is a delightful Brazilian dessert that you can make ahead of time, store and reheat without altering its impressive taste and texture. The good news is that you can keep it in the refrigerator for up to three days or freeze it for later consumption.
To store the rabanadas, place them on a flat tray or container, cover them tightly with plastic wrap, and then refrigerate them. To reheat the cooked rabanadas, place them on a baking sheet and then warm them in a preheated oven at 375°F for about 10-12 minutes, or until they are crispy and golden brown again. Avoid microwaving the rabanadas because it will make them soggy.
If you want to freeze the cooked rabanadas to consume later, first let them cool down after cooking. Then wrap each piece individually with plastic wrap and store them in an airtight container. Don’t forget to label the container before placing it in the freezer.
To reheat the frozen rabanadas, simply remove them from the freezer and let them thaw overnight in the refrigerator. Then follow the same reheating instructions mentioned above.
But always remember that nothing beats fresh food! So our advice is only to make-ahead what you can realistically use within three days. Rabanadas are best served irresistible while still hot with a delicious sprinkle of ground cinnamon sugar on top!
Tips for Perfect Results
To make the perfect rabanada, there are a few key tips to keep in mind. Here are some of my recommendations:
1. Use stale bread: Rabanada is traditionally made with stale bread. Using fresh bread will result in a soggy french toast.
2. Cut the bread thick: Cutting the bread around one inch thick will help it retain its structure and not fall apart when soaked in the egg mixture.
3. Soak the bread well: Be sure to fully soak each slice of bread into the egg mixture for two or three seconds. This will ensure that each slice is evenly coated and results in a perfectly moist and custardy interior.
4. Fry at the right temperature: Heat your frying oil to 350-375°F (175-190°C). If the temperature is too low, the toast will absorb too much oil and be greasy; if it’s too high, the outside will burn before the interior cooks.
5. Drain off excess oil: After frying, drain off any excess oil with paper towels.
6. Coat in cinnamon sugar mixture while still hot: For an extra crispy and sweet crust, coat each piece of rabanada in a cinnamon sugar mixture as soon as it comes out of the fryer while it’s still hot.
7. Allow to rest before serving: Allow your freshly fried rabanadas to cool slightly before serving to let them set and achieve their perfect texture.
By following these tips, you’ll be able to create a delectable rabanada Brazilian-style French Toast with custardy interiors and crispy sweet exteriors, just like you’re in Brazil enjoying this native dessert.
Now that you have the recipe and all the information to make a delicious Rabanada Brazilian-Style French Toast, it’s time to address some of the most commonly asked questions about this dessert. In this section, we answer some of the doubts about substitutions, variations, and techniques that you may have while preparing your Rabanadas. Let’s dive in!
Where is rabanada from?
The recipe for Brazilian Rabanadas is rooted in Portuguese tradition and is often enjoyed during various festive occasions such as Christmas, Easter, and the welcoming of new births and new years.
What is the history of rabanadas?
The origins of rabanadas date back to the Catholic observance of Lent. Portuguese Catholics would consume more bread during this time and would utilize both stale and fresh bread to avoid any waste. This resulted in the creation of rabanadas.
Why is it called pain perdu?
This dish goes by the name “lost bread” in French since it is made with stale bread that might have otherwise gone to waste.
What is the original French toast in France?
Contrary to popular belief, French toast was not actually invented in France. The dish has been enjoyed by people for centuries, predating the existence of France itself. However, it was popularized by French immigrants in America, leading to its commonly known name of “French Toast”.
What do you soak French toast in?
To create a delicious French toast dish, it is advisable to let the bread soak in an egg mixture for ten minutes on either side. Using bread that is a day old or about one inch thick like challah or brioche will result in a soft, pillow-like texture. This advice comes from culinary expert Martha Stewart.
In conclusion, the Brazilian-style French toast or Rabanada is a must-try recipe that combines the familiar comfort of French toast with the exotic and sweet flavors of Brazil. With its crispy exterior, custardy interior, and sweet cinnamon flavor, Rabanada Brazilian-style French toast is a mouth-watering treat that you won’t be able to resist.
Whether you are looking for a show-stopping dessert to impress your guests or a decadent breakfast to indulge in on a lazy weekend morning, Rabanada Brazilian-style French toast fits the bill. Moreover, this easy-to-make recipe is versatile enough to accommodate substitutions and variations, making it a flexible choice for any occasion.
So what are you waiting for? Follow this simple recipe and take your taste buds on an exciting journey to Brazil without leaving your kitchen. Once you try Rabanada Brazilian-style French toast, it will become a family favorite that you’ll want to make again and again.
Rabanada (Brazilian-Style French Toast) Recipe
- 1 medium sweet baguette or 1 medium 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)
- 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.
- Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
- 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.
- Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
- Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
- 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.
- As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.