Rabanadas (Brazilian French Toast)

Rabanadas (Brazilian French Toast) is a dessert or afternoon snack soaked in flavored milk, coated in beaten eggs, fried, and sprinkled with sugar-cinnamon. It's more custardy inside and crunchier outside than its American cousin!

 

I can still remember watching my maternal Grandma, Socorro, standing at her stove as she prepared this treat. The aroma coming from her kitchen still fills my mind with delish memories.

As an adult, I treasure all of the moments that I spent as a child in her kitchen and in her company. I would give anything to go back in time and have her hand me a slice of rabanada with that big smile on her face.

Time can be quite ruthless... that is why I have started my own memories, this time with my own children.

From my grandma to me, and from me to my little ones (and hopefully to my grandchildren)...

What I truly want to do is to create fond memories with my loved ones and fill them with all the happy thoughts that will stay with them even when I too have long become a memory.

Merry Christmas!

What's Rabanada?

Rabanada (pronunciation: hah-bah-nah-duh; plural: rabanadas) ) is a type of French toast made with stale French baguette soaked in a mixture of milk, vanilla, and sugar, dipped in beaten eggs, deep-fried, and then coated in sugar-cinnamon.

It dates from the 15th century, as cited by Juan del Encina: '...honey and lots of eggs to make rabanadas...' noted as a dish helpful for recovery from childbirth.

This is why it is also known as fatia parida or fatia-de-parida (i.e. slices for the new mom).

The first recipes trace back to the cookbook of Hernández de Maceras (from 1607) as well as the "Arte de cozina, pastelería, vizcochería y conservería" by Francisco Martínez Motiño (from 1611).

By the beginning of the 20th-century rabanada was a hit in the taverns of Madrid where it was served with jugs of wine. The dish is common during the Lent festival in Spain, while in Portugal it's served at Christmas time.

From Spain to Portugal and then from Portugal to Brazil, which was of course once its main colony.

Variations

You may see some designate this treat as Portuguese French Toast while others, like us, designate it as Brazilian French Toast.

Although the Portuguese and Brazilian prep are almost the same, there are some variations in the ingredients.

The Portuguese rabanada recipe calls for soaking the bread in milk (flavored with spices and/or orange or lemon zest), wine (Minho province uses vinho verde, red or white), or sugar syrup.

On the other hand, Brazilian rabanada has the bread soaked in either plain milk or a mixture usually made from milk, sugar, and vanilla.

There are also differences in the way that they are served. In both countries, they are often served plain.

Yet, in Minho province, they may be drizzled with a wine syrup, while in my home country, they may be drizzled with honey, sugar syrup, or maple syrup (xarope de bordo).

Ingredients and Substitutions

This is one of those great pantry recipes because most ingredients are low-cost and found in most pantries.

• Stale French baguette: Like any other French toast, rabanada calls for stale bread, more specifically a French baguette which is the type of bread traditionally used to prepare the recipe. If the bread is not stale, the toast will be soggy. If you did not have time to leave the bread out overnight in order to dry out, no worries! Just slice the bread, place the slices onto a baking sheet in one single layer, and bake at 375 F (190 C) for about 10 minutes. Let them cool before making the rabanadas.
• Whole milk: if you prefer, you can use half-and-half or even heavy cream for a more custardy French toast. Of course, you can use plant-based milk such as almond milk for making it vegan.
• Vanilla extract: I use pure vanilla extract as the flavoring agent but you can make a variation by using almond extract or orange rind for example.
• Granulated sugar: For a vegan version, use coconut sugar instead.
• Eggs: It will give the French toast a golden color. They are not mixed with milk, vanilla, and sugar as in most French toast custard recipes. Instead, they are used to having the soaked bread dipped into the beaten eggs before frying.
• Vegetable oil for frying: The best type is one with a mild flavor. Avoid Peanut oil among others with a strong flavor.
• Ground cinnamon: It is mixed with sugar and used to cover the French toasts for a final touch – just like with churros.

Rabanada vs. French Toast

Rabanada is different from its cousin, American French toast. How so?

The bread used to make Brazilian French toast has to be stale, usually has either a round or oval shape, and is cut thick.

The way it is prepared is also different! Bread slices are first soaked in milk (or in a milk mixture) and then coated with beaten eggs, fried in oil, and then sprinkled with a sugar-cinnamon mixture.

On the other hand, the American French toast is briefly soaked in a milk-egg mixture and cooked in sizzling melted butter.

The result? The Brazilian French toast is more custardy inside, crunchier outside, and overall sweeter than its American cousin.

Its sweetness may explain why it is served as a dessert or an afternoon snack instead of for breakfast. If you have never tried this, now is your chance!

French baguette or another round/oval bread, milk, sugar, cinnamon, eggs, and oil are available pretty much in any corner of the world.

Brazilian or Portuguese Rabanadas vs. Rebanadas de Mantequilla

Although rabanadas and rebanadas sound similar, they are two different treats. 

Rabandas (spelled with "A") is a type of fried French toast popular both in Brazil and Portugal. 

On the other hand,  rebanadas (spelled with "E") is a Mexican sweet bread usually served sliced with a good spread of butter on top.

How to Make Rabanadas (Traditional Method: Deep Fried French Toast)

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 the milk mixture over the bread slices, distributing the liquid evenly over all the slices. Let bread slices soak for about 20 minutes, allowing them 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 deep-fry until well-browned on one side, about 1 to 1-½ minutes.
5. Flip the bread and cook until both sides are golden brown. 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 the temp 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 a 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!

 

How to Make Rabanadas in the Oven (Alternative Method)

1. Follow steps 1 to 3 as directed in the recipe. Then place the bread slices on a baking sheet lined with parchment paper.
2. Bake at 350 degrees F (180 degrees C), for 10 to 15 minutes per side. If you leave it in the oven for longer it will dry out!
3. Roll in the cinnamon-sugar mixture and serve while it is hot!

How to Serve Rabanadas

In my home country Brazil, rabanada is not a breakfast and brunch dish. We serve it as a dessert or an afternoon snack, along with coffee.

But if you prefer, you can serve it as-is or top it with honey or maple syrup (more for breakfast) or even whipped cream and fresh berries (as like a dessert). Another way it is to eat topped with vanilla ice cream!

Can I make this Rabanada Recipe ahead of time?

Freshly made is the best way to enjoy rabanada. But if you prefer,  you can also make it one day ahead and store in an airtight container in the fridge.

Serve at room temperature or warm them in a preheated oven at 350 degrees F for around 6-8 minutes or until hot. Avoid microwaving them because they may be too soft at first and then hardened too much as it cools down.

How long are its leftovers good for?

A day or two, chilled in the fridge.

Can I freeze this Brazilian French toast?

Yes! Although I prefer to make and enjoy fresh.

All that you have to do to store rabanadas in the freezer is to cook them according to the recipe (but do not cover them in the sugar-cinnamon mixture) and let them cool completely. Then, place them onto a baking sheet lined with parchment paper in a single layer, cover tightly with plastic wrap, and let them freeze (about 2-4 hours).

Next, transfer them to a freezer bag, squeeze out as much air as possible,  and store them in the freezer for up to 2 months, until ready to eat. As you can see it is one of those easy freezer recipes.

Reheat frozen French toasts in the oven at 350 degrees F, covered with foil,  for about 10 minutes or until hot. Then, cover them in the sugar-cinnamon mixture.

Other Holiday Desserts:

• Pão de Mel
• Coconut Sugar Cookies
• Dulce de Leche Cinnamon Cookies
• Quick Panettone
• How to make French toast (2 ways)

PIN & ENJOY!

Post first published on 12/07/2015.