The holidays just aren’t the same without traditional Rabanada, are they? It’s a staple of Christmas and New Year’s Eve celebrations—a classic recipe filled with love and comfort that reminds us of Grandma’s kitchen.
Ingredients for Rabanada:
- 2 large eggs;
- 2 pieces of day-old crusty bread or thick-cut white bread;
- 2 tablespoons granulated sugar;
- Ground cinnamon to taste;
- Vegetable oil for frying;
- 1 ¼ cups (300ml) whole milk.
How to make Rabanada:
- First, heat about an inch of vegetable oil in a skillet over medium heat;
- While the oil is heating, whisk together the eggs, 2 tablespoons of sugar, and milk in a shallow bowl and set aside;
- Slice the bread into pieces about 1 inch thick;
- Dip each slice of bread into the milk and egg mixture, ensuring it is well soaked but not falling apart;
- Place the soaked bread into the hot oil and fry until golden brown on both sides;
- In a separate shallow plate, mix sugar and cinnamon together. While the Rabanada is still warm, toss it in the cinnamon-sugar mixture to coat;
- Serve warm and enjoy!
Serving Suggestions:
Rabanada is delicious served with a scoop of vanilla ice cream, chocolate sauce, or a fresh cup of coffee. It’s the perfect treat to bring everyone together around the table!
A Little History About Rabanada:
Rabanada, often compared to French Toast, is a traditional sweet treat made from sliced wheat bread (such as baguette or thick white bread). In the original recipe, the bread is soaked in milk, wine (such as Vinho Verde in Portugal), or simple syrup, dipped in beaten eggs, and then fried or baked.
These treats are a holiday staple in Portugal and Brazil. They are typically served dusted with cinnamon sugar or drizzled with syrup, maple syrup, honey, or port wine. The term “rabanada” was historically used in Northern Portugal, while other regions referred to them as fatia dourada (golden slice) or fatia de parida (Source: Wikipedia).
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