Description
Custardy French toast with a sweet cinnamon-sugar coating. A delightful breakfast or festive treat!
Ingredients
Units
Scale
- 24 slices (24 slices) stale French baguette
- 2 cups (473 ml) whole milk
- 1 tbsp pure vanilla extract
- 0.5 - 0.75 cups (118 - 177 ml) granulated sugar
- 4 large (4 large) eggs
- Vegetable oil
- 0.5 cups (118 ml) sugar
- 1 tbsp (14 g) ground cinnamon
- Honey or maple syrup
Instructions
- Line a large baking sheet with a double layer of paper towels and set aside.
- Divide bread slices between 2 large, shallow baking dishes in a single layer.
- In a jar or pitcher, mix milk, vanilla, and sugar.
- Pour the milk mixture evenly over the bread slices.
- Let the bread slices soak for about 20 minutes.
- In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high heat until it sizzles.
- Dip each milk-soaked bread slice into beaten eggs, coating both sides.
- Place the bread in 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 the rabanadas to the prepared baking sheet.
- Repeat with remaining slices, cooking several simultaneously if possible.
- In a medium bowl, mix sugar and cinnamon.
- Dredge all sides of the bread slices in the sugar-cinnamon mixture.
- Remove any excess cooked egg threads before dredging.
Notes
- For extra-custardy rabanadas, let the bread soak in the milk mixture for up to 30 minutes.
- If your baguette isn’t stale, lightly toast the slices in the oven before soaking to achieve a similar texture.
- Store leftover rabanadas in an airtight container at room temperature for up to 2 days; they are best served warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Brazilian
Nutrition
- Serving Size: 2 slices
- Calories: 250
- Sugar: 25
- Sodium: 100
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 100