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Rabanadas (Brazilian French Toast)
5 from 12 votes

Rabanadas (Brazilian French Toast)

Rabanadas, a Brazilian take on French toast, features thick slices of stale French baguette soaked in a vanilla-scented milk mixture, then dipped in beaten eggs and fried until golden. The crisp fried exterior contrasts with the soft interior, and the finished toast is rolled in a cinnamon-sugar blend. It is traditionally served with honey or maple syrup, making it a sweet, aromatic breakfast or dessert treat.

Prep Time
8 mins
Cook Time
2 mins
Additional Time
20 mins
Total Time
30 mins
Servings: 24 slices
Calories: 144 kcal
Course: Dessert
Cuisine: Brazilian

Ingredients

  • 24 lices French baguette ¾-inch thick (about 1-½ baguettes, stale
  • 2 cups milk whole
  • 1 tablespoons vanilla extract pure
  • ½ to ¾ cup granulated sugar
  • 4 egg lightly beaten and homogeneous, large
  • vegetable oil for frying
  • ½ cup sugar
  • 1 tablespoons ground cinnamon
  • honey optional, or maple syrup, to serve with

Instructions

    Cup of Yum
  1. Line a large baking sheet with a double layer of paper towel. Set aside. Divide bread slices between 2 large, shallow baking dishes, arranging them in one single layer each. In a jar or pitcher, mix well the milk, vanilla, and sugar.
  2. Pour milk mixture over the bread slices, distributing the liquid evenly over all the slices. Let bread slices soak for about 20 minutes, allowing it to soak up as much of the milk mixture as possible.
  3. By hand, pick up each one of the milk-soaked bread slices (handling it gently) and dip it into the beaten eggs, coating both sides and allowing the excess to drip back into the egg bowl.
  4. In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high until oil is hot enough that it sizzles. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1-½ minutes.
  5. Flip the bread and cook until both sides are golden brown. Carefully transfer rabanadas to the sheet lined with paper towels. Repeat with remaining slices of bread, cooking several simultaneously if the skillet is large enough. NOTE: Cook in batches and do not overcrowd the pan! You may have to lower the heat a bit for the next batches or cook slices in less time since temperature will be higher.
  6. In a medium bowl, mix sugar and cinnamon together. Dredge all sides of the bread slices into the mixture. Any excess cooked egg threads can be removed before dredging bread slices into the sugar cinnamon mixture.
  7. Brazilian French toast can be served either warm or at room temperature, by itself or drizzled with honey or maple syrup. I garnished mine with berries. In Brazil, it is served as a Christmas dessert or an afternoon snack, but it can be enjoyed any time of the year!

Notes

  • Rabanadas are best served immediately to maintain crispy texture.
  • You can store leftovers in an airtight container in the fridge for up to 2 days or freeze the slices without cinnamon sugar for up to 2 months.
  • To make gluten-free Rabanadas, substitute French bread with gluten-free bread and follow the same soaking and cooking steps.
  • An alternative baking method involves soaking, egg-coating, then baking slices at 350°F for 10-15 minutes per side to reduce frying oil.

Nutrition Information

Calories 144kcal (7%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 29mg (10%) Sodium 215mg (9%) Potassium 72mg (2%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 73IU (1%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 slices

Amount Per Serving

Calories 144

% Daily Value*

Calories 144kcal 7%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 29mg 10%
Sodium 215mg 9%
Potassium 72mg 2%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 73IU 1%
Calcium 55mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.