Brazilian French Toast (Rabanada)
Rabanada Say it: ha-ba-NAH-dah
Rabanada is a beloved Brazilian Christmas dessert and a festive treat enjoyed year-round. It is essentially a luxurious version of French toast: thick slices of bread soaked in a spiced milk-egg mixture, deep-fried until golden and crisp, then coated in cinnamon sugar. The contrast of a crunchy exterior with a soft, custardy center makes it special. In Brazil it is traditionally served during the holiday season alongside other sweets, often with a sprinkle of cinnamon and a glass of vinho quente.
Brazilian French Toast (Rabanada)
Rabanada
Pronounced ha-ba-NAH-dah
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Cut the bread into 1-inch (2.5 cm) thick slices, about 12–16 pieces total. Set aside.
In a large shallow bowl, whisk together the eggs, milk, ½ cup (100 g) sugar, vanilla, cinnamon, nutmeg if using, and salt until well combined.
Working in batches, soak the bread slices in the egg-milk mixture for 20–30 seconds per side, until saturated but not falling apart.
Heat 2–3 inches (5–7.5 cm) of vegetable oil in a deep heavy pot or Dutch oven to 350°F (175°C).
Carefully lower 3–4 soaked slices into the hot oil and fry for 2–3 minutes per side until deep golden brown and crisp.
Remove with a slotted spoon and drain on a wire rack or paper towels.
While still warm, roll each fried rabanada in the cinnamon-sugar mixture until evenly coated.
Repeat with the remaining slices, adjusting the oil temperature as needed. Serve warm.
Regional variants
Some families add a splash of port wine or condensed milk to the soaking liquid. In Portugal, the original version is often finished with a honey or sugar syrup instead of the dry cinnamon-sugar coating.
Cook's notes
- Use day-old or slightly stale bread; fresh bread absorbs too much liquid and becomes soggy.
- Keep the oil temperature steady at 350°F (175°C) to ensure a crisp crust without absorbing excess oil.
- For extra flavor, add a strip of lemon or orange peel to the soaking milk and remove before dipping.
Serve with
Hot chocolate, coffee, or spiced red wine (vinho quente).
Make ahead and storage
Best eaten fresh, but can be kept at room temperature for a few hours. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
