Rabanadas are the Portuguese version of french toast and they’re traditionally eaten as dessert for Christmas and new year’s eve. We don’t usually have them for breakfast. I’ve never made them before, so I’ll share my mother’s recipe with you!Jump to Recipe
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My mother’s RabanadasCourse: RECIPES
1 baguette (stale)
500 ml milk
1 cup Port Wine
1 cinnamon stick
Peel of 1 lemon
1 cup sugar
1/2 cup honey
1 tablespoon butter
- To a large pan add 500ml of water, 1 cup of Port Wine, 1 cinnamon stick, the peel of 1 lemon, and a pinch of salt. Bring to a simmer and let it cook for an hour over medium heat. Then, remove from the heat and mix in 1 tablespoon of butter. The sauce will thicken as it cools.
- Slice the bread 1 into 1.5 cm slices.
- In a deep plate, beat 6 eggs. Pour 500 ml of milk into a different deep plate.
- To a big pan on medium heat, add about 1 cm of vegetable oil.
- Dip the bread into the milk, and then into the egg.
- Fry each piece of bread until golden brown in the bottom and then flip them over and fry until golden brown. It takes me about 3 minutes, total. Let them drain on paper towels.
- Once everything has cooled down, dip each rabanada into the sauce and place it on a big serving plate. Drizzle the remaining sauce over the rabanadas.
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ABOUT THE AUTHOR
Hi, I’m Sofia!
I love vegetarian food and traveling. Also, cats. Mostly cats. I hope you enjoy my recipes!