Best 2 Rabanadas Portuguese French Toast Recipes
**Rabanadas: A Taste of Portuguese and French Toast Traditions**
Indulge in the delectable world of Rabanadas, a culinary treasure that seamlessly blends the essence of Portuguese and French toast traditions. This irresistible dish, also known as rabanada or fatia dourada, captivates taste buds with its symphony of flavors and textures. Savor the delightful crunch of golden-brown exteriors that give way to soft, custardy interiors, all while being enveloped in a warm embrace of cinnamon and sugar. Rabanadas transcend mere breakfast fare, transforming into an iconic dessert that graces tables during festive occasions, particularly during the Christmas season. As you embark on this culinary journey, discover the diverse renditions of Rabanadas, each boasting unique characteristics and tantalizing twists. From the classic Portuguese Rabanadas, steeped in tradition and simplicity, to the extravagant French toast variations adorned with an array of toppings, this article presents a delightful tapestry of recipes that will leave you craving for more. Embark on this flavorful adventure and experience the magic of Rabanadas, a testament to the culinary artistry that brings joy to every bite.
**Classic Portuguese Rabanadas:**
Immerse yourself in the timeless flavors of Classic Portuguese Rabanadas, where slices of bread are lovingly soaked in a mixture of milk, eggs, and sugar, then gently fried until golden perfection. The result is a harmonious balance of crispy exteriors and soft, pillowy interiors, all while being enveloped in a blanket of cinnamon and sugar.
**Rabanadas à Francesa (French Toast):**
Experience the culinary fusion of Rabanadas à Francesa, where the essence of Portuguese Rabanadas meets the flamboyance of French toast. This delectable variation features slices of bread dipped in a rich egg custard, pan-fried to achieve a golden-brown hue, and served with an array of toppings that range from fresh berries to decadent chocolate sauce.
**Rabanadas de Leite Condensado (Condensed Milk Rabanadas):**
Indulge in the sweet symphony of Rabanadas de Leite Condensado, where the classic recipe is elevated with the addition of condensed milk. This luscious ingredient imparts a velvety texture and an irresistible caramel flavor, transforming Rabanadas into an after-dinner treat that will leave you craving for more.
**Rabanadas com Frutos Vermelhos (Rabanadas with Red Berries):**
Delight in the vibrant colors and refreshing flavors of Rabanadas com Frutos Vermelhos. This delightful variation incorporates a medley of fresh red berries, such as strawberries, raspberries, and blueberries, into the Rabanadas batter. The result is a visually stunning dish that bursts with a symphony of sweet and tart flavors.
**Rabanadas de Chocolate (Chocolate Rabanadas):**
Immerse yourself in the decadent world of Rabanadas de Chocolate, where rich chocolate flavors take center stage. This indulgent variation incorporates cocoa powder or melted chocolate into the Rabanadas batter, resulting in a luscious treat that will satisfy even the most discerning chocolate lover.
**Rabanadas de Queijo e Fiambre (Rabanadas with Cheese and Ham):**
Savory cravings are met with Rabanadas de Queijo e Fiambre, a unique take on the classic dish. This savory variation incorporates slices of cheese and ham into the Rabanadas batter, creating a delightful combination of flavors and textures that is perfect for a hearty breakfast or brunch.
RABANADAS (BRAZILIAN AND PORTUGUESE FRENCH TOAST) RECIPE
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)
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
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
Tips:
- Use day-old bread for the best texture.
- If you don't have day-old bread, you can dry out fresh bread by placing it in a warm oven for a few minutes.
- Use a mixture of eggs and milk for the egg wash. This will help the rabanadas to brown evenly.
- Add a flavoring agent to the egg wash, such as vanilla extract, cinnamon, or sugar.
- Fry the rabanadas in a hot skillet with butter or oil. This will help them to get crispy on the outside and fluffy on the inside.
- Serve the rabanadas hot with your favorite toppings, such as powdered sugar, cinnamon sugar, or fruit.
Conclusion:
Rabanadas are a delicious and easy-to-make Portuguese breakfast or dessert. They are similar to French toast, but are made with a thicker bread and are often flavored with cinnamon or sugar. Rabanadas can be served with a variety of toppings, such as powdered sugar, cinnamon sugar, or fruit. They are a popular dish in Portugal and are often served during the Christmas season.
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