Rabanadas aka Portuguese French Toast

I recently discovered Rabanadas. For the sake of ease – let’s call them Portuguese French Toast – but they are so, so much more! 

Rabanadas traditionally appear around Christmas time, and I can understand why. They are truly an indulgence. Traditionally made with port wine and honey, dipped in egg, and fried in olive oil, these luscious slices of bread are crunchy on the outside and custardy soft inside. 

They are usually had as a dessert or an afternoon treat (and, in fact, rarely for breakfast). I tried out a version of the recipe the other day swapping baguette-style bread slices for white toast bread (as it was the only type I had at home) and using a blend of wine and milk to soak in. 

You could use only milk and a red wine sauce to pour on top or only port wine and drizzle the toast with honey. Let me know which version you tried and how they turned out, yes? 

Ingredients

For Rabanadas

4 – 6 slices of old bread (soft, fresh bread won’t do here)

1 cup of milk

1 cup of wine 

1/2 cup of caster sugar 

2 cinnamon sticks 

A dash of vanilla essence  

3 eggs

Olive oil for frying 

For the cinnamon sugar coating

1/4 cup sugar 

2 – 3 tsp cinnamon powder 

Method 

Place the milk and wine, cinnamon sticks, sugar, and pinch of salt in a pot over medium heat. 

Bring the mixture to a boil and let simmer for 1 to 2 minutes. Remove from heat and let cool

Remove cinnamon sticks.

Pour the milk mixture over the sliced bread, distributing the liquid evenly over all of the pieces. 

Let bread soak for 20 to 30 minutes

Heat a couple of inches of olive oil in a pan.

Whisk the eggs in a bowl.

Use tongs to pick up a piece of the milk-soaked bread and dip it into the egg, coating both sides.

Place the bread into the oil and cook until both sides are golden brown. 

Mix the cinnamon and sugar and sprinkle the mix over both sides of the bread slices. 

Serve rabanadas warm or at room temperature