Rabanadas (Portuguese French Toast)
Rabanadas are the Portuguese version of French toast and a classic dessert served at Christmas, though you’ll find them in padarias all year long. Soft and custardy on the inside with a golden, lightly crisp exterior, they’re pure comfort in every bite. Finished with cinnamon sugar and a drizzle of Portuguese orange honey, this easy recipe is a must for any holiday dessert table!
Equipment
- 1 Medium saucepan
- 2 Shallow Bowls
- 1 Large Skillet or Frying Pan
- Tongs or spatula
- Paper towels or wire rack
- 1 Zester or vegetable peeler
Ingredients
- 2 cups whole milk
- ½ cup granulated sugar
- 1 cinnamon stick
- Lemon peel from 1 lemon, yellow part only
- 10-12 sliced Brioche bread sliced thick
- 2 large eggs lightly beaten
- Neutral oil for frying (vegetable or canola)
Toppings:
- Cinnamon sugar to taste
- Portuguese orange honey to taste
Instructions
- In a saucepan over medium heat, warm the milk with the sugar, cinnamon stick, and lemon peel until hot but not boiling. Remove from heat.2 cups whole milk, ½ cup granulated sugar, 1 cinnamon stick, Lemon peel
- Dip the brioche slices into the warm milk mixture until softened but not falling apart.10-12 sliced Brioche bread
- Quickly dip each soaked bread slice into the beaten eggs, coating them lightly.2 large eggs
- Heat oil in a large skillet over medium heat. Fry the bread slices until golden on both sides, working in batches to avoid overcrowding the pan.Neutral oil
- While still warm, coat the rabanadas in cinnamon sugar and drizzle with Portuguese orange honey. Serve immediately.Cinnamon sugar, Portuguese orange honey
Notes
Storage: Rabanadas are best enjoyed fresh and warm. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm leftovers gently in a skillet over medium heat or the oven at 350°F (180°C). Add cinnamon sugar and honey just before serving.
