Rabanadas – Brazilian Christmas Treat
Brazilian Rabanadas follow a traditionally Portugese recipe and as well as Christmas they are eaten at celebrations of new births, Easter and New Year. They were traditionally made from a special loaf of bread only available from bakeries during these holidays, Pao de Rabanada, and were always bought the day before.
This is a super simple dessert to make that is traditionally seen on Brazilian dining tables around Christmas time. They're a great way to use up any old bits of pão frances (french bread) too! Recipe serves 4.
- Prep: 5 minutes
- Cook: 20 minutes
- Total time: 25 minutes
- Recipe serves: 6
- 6 small French bread (the older and harder, the better. Fresh doesn’t work so well here)
- 1/2 litre Milk
- 4 Eggs
- A blob of butter for frying
- Sugar (enough to cover the rabanadas)
- Cinnamon powder – to taste
- Slice the french breads into 1 inch thick slices
- Mix the eggs and milk together in a shallow bowl. At the same time, heat up the butter in the frying pan.
- Dip the slices into the eggy-milky mix. Cover all parts of the bread and take your time- you want that mix to really soak into the bread slices. Give it a few minutes.
- Add your soaked bread slices into the frying pan and cook on both sides until the turn that lovely golden brown colour.
- Roll the cooked slices in plenty of sugar to coat the entire slice, sprinkle with cinnamon powder and serve. Still warm is the best.
Variation: Try adding some red wine to the milk for an authentic twist done by many native Brazilians.
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