Rabanadas – Portuguese Style French Toast
When I was a little girl, I would wake up on Christmas Eve mornings smelling the aroma of the sugar and cinnamon sprinkled on the warm Rabanadas that my mother had made for our Christmas Eve dessert table.
This classic old time dessert is delicious and has become one of my favorites which I make very often for my own family any time of the year. I think about my dear mother every time I make them, and that’s a good thought!
The traditional way to make them is by frying them in hot oil, but I grill them with margarine for a lighter version.
Rabanadas do Minho , a different version of this famous classic originating in the lush Douro Wine region of Minho, are coated in a warm wine and honey syrup before serving.
1 loaf of day old crusty bread
2 cups of milk
3 large eggs
1 tablespoon of sugar
1/2 teaspoon of cinnamon
Margarine for cooking
Sugar and cinnamon for topping
Slice the bread into 1inch slices and place in a deep dish pan. Beat all the other ingredients in a bowl.
Pour the egg mixture evenly over the bread. Let the bread slices sit in the egg for about 30 seconds and then flip them over to absorb into the other side.
Keep flipping the bread until all of the egg mixture is absorbed.
Meanwhile on medium high heat, melt margarine in a large flat skillet or griddle. When the skillet is hot, lower the heat to medium and gently place the slices of bread on the grill greasing the pan as needed.
Cook both sides of the bread until golden brown and it becomes firm to the touch. If you find the bread still soggy, continue cooking them on low heat for longer.
Sprinkle with sugar and cinnamon while still hot. Enjoy!