rabanadas

My Mother’s Rabanadas


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!

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rabanadas

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My mother’s Rabanadas

Recipe by Beet the RushCourse: RECIPES
Servings

18

servings
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • RABANADAS
  • 1 baguette (stale)

  • 3 eggs

  • 500 ml milk

  • Vegetable oil

  • SAUCE
  • 500ml water

  • 1 cup Port Wine

  • 1 cinnamon stick

  • Peel of 1 lemon

  • 1 cup sugar

  • 1/2 cup honey

  • pinch salt

  • 1 tablespoon butter

Directions

  • 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!


ABOUT THE AUTHOR

Hi, I’m Sofia!

I love vegetarian food and traveling. Also, cats. Mostly cats. I hope you enjoy my recipes!


RABANADAS

rabanadas

1 thought on “My Mother’s Rabanadas”

  1. Pingback: BEETMAS #3 My Mother's Rabanadas Traditional Portuguese Christmas Dessert |

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