Rabanada Brazilian Style French Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RABANADAS (PORTUGUESE FRENCH TOAST)



Rabanadas (Portuguese French Toast) image

I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. -Ana Paula Cioffi, Hayward, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

1 cup sugar
2 tablespoons ground cinnamon
4 large eggs
2 cups 2% milk
Oil for frying
1 loaf (8 ounces) French bread, cut into 1-inch slices

Steps:

  • In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.

RABANADAS (BRAZILIAN AND PORTUGUESE FRENCH TOAST) RECIPE



Rabanadas (Brazilian and Portuguese French Toast) Recipe image

Brazilians like to make this delicious version of French toast at Christmas, but rabanadas are delicious any time of year.

Provided by Marian Blazes

Categories     Breakfast     Brunch

Time 1h

Yield 16

Number Of Ingredients 12

For the Bread:
1 large loaf stale bread
4 cups milk (or substitute red wine or port for all or part of the milk)
1/2 cup sugar
2 cinnamon sticks
Pinch salt
6 eggs
1 to 2 cups olive oil (or amount needed for frying)
For the Cinnamon-Sugar Coating:
3/4 cup sugar
1 to 2 tablespoons cinnamon
Optional: honey (or maple syrup)

Steps:

  • Gather the ingredients.
  • Cut the bread into about 16 slices, each about 3/4-inch thick and ideally oval or round in shape.
  • Place the bread slices in a shallow baking dish, in 1 layer if possible. If the bread is not very stale, let the sliced bread dry out in the open air overnight if possible.
  • Place the milk (or wine), cinnamon sticks, sugar, and pinch of salt in a pot over medium heat. Bring mixture to a boil and let the mixture simmer for 1 to 2 minutes. Remove from heat and let cool. Remove cinnamon sticks.
  • Pour milk mixture over the sliced bread, distributing the liquid evenly over all of the pieces. Let bread soak for 20 to 30 minutes, allowing it to soak up as much of the milk as possible.
  • Heat a couple of inches of olive oil in a large heavy skillet until oil is hot enough that it sizzles gently when a piece of bread is adding to it. Cover a large plate with a layer of paper towels.
  • Whisk the eggs together in a medium bowl until very well mixed.
  • Use tongs to pick up a piece of the milk-soaked bread (handling it gently) and dip it into the egg, coating both sides with egg, and allowing the excess to drip back into the bowl.
  • Place the bread into the oil and cook until well-browned on one side.
  • Flip the bread and cook until both sides are golden brown, then​ carefully transfer rabanada to the plate lined with paper towels. Repeat with remaining slices of bread, cooking several simultaneously if the skillet is large enough.
  • Mix the cinnamon and sugar and sprinkle mixture over both sides of the cooked rabanadas. If you would like to also coat the rabanadas with a sugar syrup, heat equal parts honey or maple syrup with water and quickly dip each pastry into the hot sugar syrup.
  • Serve rabanadas warm or at room temperature with extra honey.

Nutrition Facts : Calories 285 kcal, Carbohydrate 43 g, Cholesterol 75 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 295 mg, Sugar 21 g, Fat 9 g, ServingSize 16 portions (16 Servings), UnsaturatedFat 0 g

RABANADA (BRAZILIAN-STYLE FRENCH TOAST)



Rabanada (Brazilian-Style French Toast) image

This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried)

Provided by PalatablePastime

Categories     Breakfast

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium sweet baguette or 1 medium sourdough baguette
3 large eggs
3/4 cup sweetened condensed milk
6 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
3 -4 cups vegetable oil (for frying, estimated)

Steps:

  • Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
  • Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
  • Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
  • Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
  • Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
  • Lift the bread from the egg mixture until it stops dripping, and pan fry the pieces in the skillet on both sides until golden and crispy. Keep the oil hot while frying (check temp), raising the heat if needed.
  • As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.

Nutrition Facts : Calories 1844.8, Fat 173.3, SaturatedFat 26.1, Cholesterol 161.3, Sodium 436.5, Carbohydrate 67.6, Fiber 0.9, Sugar 57.9, Protein 12.1

More about "rabanada brazilian style french toast recipes"

RABANADA (BRAZILIAN FRENCH TOAST) - OLIVIA'S CUISINE
rabanada-brazilian-french-toast-olivias-cuisine image
2019-12-23 Freeze the cooled fried French toast in a single layer on a parchment paper lined baking sheet, tightly wrapped with plastic. Once frozen solid, …
From oliviascuisine.com
5/5 (1)
Total Time 27 mins
Category Brazilian Food
Calories 437 per serving
  • Combine milk, sweet condensed milk, cinnamon sticks, nutmeg and salt in a saucepan. Cook, over medium heat, until steaming. Do not let it boil. Remove from heat, cover and let it infuse and come to room temperature. Once cool, stir in the vanilla extract.
  • Heat the oil in a large Dutch oven, over medium heat, until a deep fry thermometer reads 360 degrees F.
  • While the oil is heating, soak both sides of each slice of bread in the milk mixture and then in the eggs. Don't be afraid to let it soak for several seconds in the milk, so it can absorb all the yumminess.


CHRISTMAS KITCHEN + BRAZILIAN RABANADA RECIPE - SHADES OF ...
christmas-kitchen-brazilian-rabanada-recipe-shades-of image
2016-12-03 Rabanada is basically Brazilian French Toast. It is served warm or cold, and is always amazing. Printable recipe is at the bottom of this post. ... I …
From shadesofblueinteriors.com
Estimated Reading Time 5 mins


RABANADAS, PORTUGUESE STYLE FRENCH TOAST, MAKE THE PERFECT ...
2021-06-21 Portuguese style French toast, Rabanadas, are commonly served on Christmas, sometimes for breakfast (as is common in Brazil), and often for dessert with a glass of port …
From delish.com
5/5 (1)
Category Brunch, Christmas, Breakfast, Dessert
  • In a medium saucepan over medium heat, heat milk, sugar, honey, cinnamon stick, and lemon peel together.


BRAZILIAN FRENCH TOAST - HONEST COOKING - RECIPES
2016-01-12 Also known as rabanada, Brazilian French toast has more of a custard flavor than standard French toast and is sprinkled with sweet cinnamon sugar. Line a large baking sheet …
From honestcooking.com
5/5 (1)
Estimated Reading Time 5 mins
Category Breakfast
Total Time 55 mins
  • 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. 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.
  • In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high until oil is hot enough that it sizzles.
  • 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. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1-1/2 minutes. 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.


RABANADA - TRADITIONAL BRAZILIAN RECIPE | 196 FLAVORS
2015-12-08 Brazilian French Toast (rabanada) is a dessert or afternoon snack soaked in flavored milk, coated in beaten eggs, fried, and sprinkled with sugar-cinnamon. Prep Time 20 …
From 196flavors.com
5/5 (1)
Category Dessert
Cuisine Brazilian, Latin American, Vegetarian
Total Time 40 mins
  • 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. 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.
  • In a large heavy skillet, heat about 2 inches (5cm) of vegetable oil over medium-high until oil is hot enough that it sizzles.
  • 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. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1½ minutes. Flip the bread and cook until both sides are golden brown. Carefully transfer rabanadas to the sheet lined with paper towels.


RABANADA (BRAZILIAN-STYLE FRENCH TOAST) RECIPE ...
2013-04-16 Rabanada (Brazilian-Style French Toast) (2) Write Review. Add Your Own Photo to this Recipe. 5 Servings. 7h PT7H Prep Time. 15m PT15M Cook Time. 7h 15m Ready In. …
From recipezazz.com
5/5 (2)
Calories 218 per serving
Servings 5
  • Cut bread into 1-inch thick slices on the bias. You should get about 16 pieces. If you have more, adjust other ingredients to compensate.
  • Coat bread slices on both sides in the egg mixture, and place coated bread in a shallow pan or pie plate, add any remaining egg mixture to it. Cover with press and seal wrap or foil and place in the refrigerator to soften overnight.
  • Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.


RABANADA (BRAZILIAN FRENCH TOAST) • CURIOUS CUISINIERE
2016-12-19 Our Brazilian French Toast Recipe. Brazilian French toast differs from the French toast that we are used to in the States in a couple of ways. While the ingredients are …
From curiouscuisiniere.com
5/5 (4)
Category Breakfast
Cuisine Brazilian
Total Time 30 mins
  • Working with a few slices at a time, dip the bread in the milk letting it soak in. Then, dip the bread in the beaten egg, coating both sides.


RABANADAS (BRAZILIAN FRENCH TOAST) - EASY AND DELISH
2020-12-14 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 …
From easyanddelish.com
Ratings 1
Calories 144 per serving
Category Dessert
  • 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.
  • 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.
  • In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high until oil is hot enough that it sizzles.
  • 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. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1-1/2 minutes.


RABANADA (BRAZILIAN-STYLE FRENCH TOAST) RECIPE - …
2007-11-15 Rabanada (Brazilian-Style French Toast) ... Most recipes call for the bread to be soaked briefly, fried, and sprinkled with cinnamon sugar. Our version sits overnight before …
From chowhound.com
Cuisine Brazilian
Category Breakfast, Brunch, Make Ahead
Servings 4-6
Calories 555 per serving
  • Place eggs, condensed milk, whole milk, vanilla extract, and salt in a medium bowl and whisk until evenly combined.
  • Pour mixture into a shallow dish that will snugly hold all of the bread (such as a glass baking dish or a large pie plate) and add baguette slices.


UPSIDE-DOWN PANETTONE FRENCH TOAST (RABANADA DE PANETONE ...
2013-12-11 Old-fashioned French toast (or rabanada in Portuguese) is another tradition handed down by my late maternal Grandmother, a Portuguese descendant. By uniting two …
From easyanddelish.com
5/5 (8)
Estimated Reading Time 6 mins
Servings 8
Total Time 1 hr
  • Peel and slice pears crosswise into rounds about 1/2-inch thick. Remove seeds carefully with a sharp paring knife. Using a medium to small star shape cookie cutter, cut into stars. Place the star-shaped pears in a large bowl, and toss all sides gently with a mixture of lemon juice (to prevent discoloration), cinnamon, and nutmeg.
  • In a large non-stick skillet, melt the butter over medium-high heat. Add the star-shaped pears and sauté for about 30 seconds. Add 2 tablespoons of the brown sugar and cook, agitating the skillet, until the sugar has dissolved (about 30-60 seconds). Remove from heat.
  • Lightly grease a dark 9- inch round baking pan with butter (or butter flavored non-stick cooking spray). Arrange the star-shaped sautéed pears into the buttered pan. Then, arrange raspberries (about 1 to 1-1/2 cups) in the empty spaces and sprinkle raspberries with a pinch of powdered sugar.


VEGAN BANANA RABANADA (BRAZILIAN FRENCH TOAST) RECIPE ...
2015-09-21 Instructions. Blend bananas, milk, cornstarch and vanilla until smooth. Place the baguette slices in a single layer on a baking pan. Pour the banana mixture over the bread and …
From cookshideout.com
Cuisine Brazilian
Category Breakfast
Servings 46
Total Time 1 hr
  • Place the baguette slices in a single layer on a baking pan. Pour the banana mixture over the bread and flip the slices to coat all over evenly. Let sit for 10 minutes, then flip over and soak for another 10 minutes.
  • Preheat a large nonstick skillet over medium heat. Melt some vegan butter or spray with cooking spray, place 3~4 of the soaked bread (or as many as your skillet can accommodate) and cook for 5~7 minutes on one side and about 3 minutes on the other.
  • The toast should be golden brown with dark spots. Keep warm on a plate covered with foil while cooking the second batch.


{RABANADA} COCOA-CINNAMON CHURRO FRENCH TOAST
2016-02-01 Place remaining 1/4 cup sugar, cocoa powder, and cinnamon in a small bowl and mix until evenly distributed; set aside. When the bread has finished soaking, fill a medium pot with oil to a depth of 2 inches. Heat over medium heat until …
From saltandwind.com
Cuisine Latin
Category Breakfast, Brunch, Dessert
Servings 14-16
Total Time 1 hr


RABANADA (BRAZILIAN FRENCH TOAST) – PALATABLE PASTIME ...
2017-11-28 Brazilian style French toast with a chocolate-cinnamon sugar coating. Rabanada (Brazilian French Toast) By Sue Lau Palatable Pastime Today is #NationalFrenchToastDay and I am joining some of my blogging friends in posting recipes for French Toast. For my part, I am sharing a recipe for Brazilian French Toast which is called Rabanada. This particular recipe …
From palatablepastime.com
Reviews 5
Estimated Reading Time 2 mins
Servings 6
Total Time 25 mins


RABANADA (BRAZILIAN-STYLE FRENCH TOAST) RECIPE - FOOD.COM ...
Mar 1, 2015 - This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I …
From pinterest.ca


RABANADA (BRAZILIAN-STYLE FRENCH TOAST) RECIPE - FOOD.COM ...
Dec 22, 2017 - This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I …
From pinterest.com


RABANADA (BRAZILIAN FRENCH TOAST) | RECIPE | FOOD, TOAST ...
Nov 20, 2020 - Crispy and cinnamony on the outside and custard-like on the inside, Rabanada, Brazilian French Toast is the perfect breakfast or desert any time of year!
From pinterest.ca


RABANADA (BRAZILIAN-STYLE FRENCH TOAST) RECIPE - FOOD.COM ...
May 25, 2020 - This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I …
From pinterest.com


RABANADA | TRADITIONAL DESSERT FROM BRAZIL
Rabanada is the Brazilian version of french toast. It's made with round or oval stale bread cut in thick slices that's dipped in milk (or milk, sugar, and vanilla) and beaten eggs, fried in oil, then sprinkled with cinnamon sugar. As a result, rabanada is sweeter and crunchier than the American french toast. The first mention of rabanada dates ...
From tasteatlas.com


HOW TO MAKE FRENCH TOAST WITH RECIPES - CHOWHOUND
2020-08-02 Rabanada (Brazilian-Style French Toast) Way before dessert mash-up hybrids became a thing, Brazil was already getting creative with its sweets. Rabanada is toast dressed up like a churro , featuring a heavy dusting of cinnamon and cocoa powder over bread coated in a sweetened condensed milk and egg mixture.
From chowhound.com


RABANADAS (PORTUGUESE FRENCH TOAST) RECIPE - FOOD NEWS
Rabanada (Brazilian-Style French Toast) Recipe (Brazilian French Toast, Fatia parida) Rabanada is the Brazilian version of french toast. It's made with round or oval stale bread cut in thick slices that's dipped in milk (or milk, sugar, and vanilla) and beaten eggs, fried in oil, then sprinkled with cinnamon sugar. As a result, rabanada is sweeter and crunchier than the …
From foodnewsnews.com


RABANADA: BRAZILIAN STYLE FRENCH TOAST - YOUTUBE
Rabanada is a Brazilian type of French toast and pronounced, hah-bah-nah-duh. It’s wheat bread that’s been soaked in milk. Afterward, it’s fried and soaked i...
From youtube.com


RABANADA BRAZILIAN STYLE FRENCH TOAST RECIPES
Rabanada (Brazilian-Style French Toast) Recipe (Brazilian French Toast, Fatia parida) Rabanada is the Brazilian version of french toast. It's made with round or oval stale bread cut in thick slices that's dipped in milk (or milk, sugar, and vanilla) and beaten eggs, fried in oil, then sprinkled with cinnamon sugar. As a result, rabanada is sweeter and crunchier than the …
From tfrecipes.com


RABANADA: BRAZILIAN STYLE FRENCH TOAST
Rabanada is a Brazilian type of French toast and pronounced, hah-bah-nah-duh. It’s wheat bread that’s been soaked in milk. Afterward, it’s fried and soaked in sugar syrup. The reason for bathing in milk is that the wheat bread is supposed to be stale. Putting it in milk is a way to soften it a bit to be make into the toast. The Brazilian dessert originated in Spain and Portugal before ...
From blog.amigofoods.com


RABANADA (BRAZILIAN-STYLE FRENCH TOAST) RECIPE ...
This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't made this one, but I'd probably be more apt to try it …
From recipezazz.com


RABANADAS (BRAZILIAN AND PORTUGUESE FRENCH TOAST)
2021-06-17 Directions In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, Dip warm rabanadas.
From houstonfoodtruckfest.com


Related Search