Hey all,
I thought I'd share a recipe I fell in love with when we tried it. Down here in Brazil, it's the traditional meal to eat on Christmas morning. I'd tried it once when I was a teenager, not even knowing what I was eating and I'd remembered it for years.
Finding out that it was one of Brazil's Christmas treats, usually eaten either on Christmas morning or Christmas Eve night, I was jazzed. Finally, I could find a proper recipe and not rely on my memory of so many years ago.
Rabanada or Brazilian French Toast is without a doubt one of the best meals I've ever had. It IS high in calories and FULL of sugar, so you can't have it very often, but it is totally worth every fat-filled bite.
The secret is the soaking of the bread overnight, so make sure you do that. Seriously, it's the reason this dish is so custard-like and delightfully delicious.
Give it a try and then let me know if you agree that it's one of the bestest breakfast in the world.
Rabanada (Brazilian-Style French Toast)
Ingredients
1 medium sweet baguette or 1 medium sourdough baguette (very important to use this kind of bread)
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 deep frying--less if you are doing traditional frying )
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 deep frying--less if you are doing traditional frying )
1. Cut bread into 1-inch thick slices. You should get
about 16 pieces. If you have more, adjust other ingredients to
compensate.
2. Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
3. 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 transparent wrap or foil and place in the refrigerator to soften overnight.
4. Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
2. Whisk together the eggs, condensed milk, whole milk, vanilla extract, and salt until well mixed.
3. 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 transparent wrap or foil and place in the refrigerator to soften overnight.
4. Mix together sugar, cocoa and cinnamon in a small shallow bowl big enough to hold one slice bread.
Cooking Method 1
5. Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
6. 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.
7. As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.
5. Heat oil in a deep skillet to about 2-inches until it reaches 330F (use a candy thermometer to check).
6. 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.
7. As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.
Cooking Method 2 (Healthier Way)
5. Put about 1/4 inch of oil in skillet. Heat till water droplets bounce on pan bottom.
6. 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. Add new oil and heat as needed.
7. As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.
5. Put about 1/4 inch of oil in skillet. Heat till water droplets bounce on pan bottom.
6. 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. Add new oil and heat as needed.
7. As the pieces are removed from the skillet, drain on paper towels then dredge in the spicy sugar mixture.
Serve very hot.
Remember to tell me how you liked it in the comments below. And enjoy!!!!
Hugs to all and I'll see you next Friday!!!!
CJ England
http://cjengland.com
http://groups.yahoo.com/group/CJsaysFollowYourDreams/
2 comments:
Looking at the ingredients put my body into sugar overload! lol Looks good. Not sure if I will get a chance to try it. Thanks for sharing it though. Interested in what other people think.
This looks so good. I am going to send a copy to all the bakers in the family.
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