RABANADAS (PORTUGUESE FRENCH TOAST)
Steps:
- In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.
Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.
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john browne
[email protected]I'm so glad I found this recipe. It's a keeper!
Aries Marasigan
[email protected]These rabanadas are the perfect way to start my day. They're filling and delicious.
Shyam Bastola
[email protected]I'm not a big fan of French toast, but I really enjoyed these rabanadas. They're so light and fluffy.
Emely Teodori
[email protected]These rabanadas are so addictive! I can't stop eating them.
Abi Densley
[email protected]I'm allergic to eggs, so I used a flax egg instead. The rabanadas still turned out great!
Nkunzy Bhasera
[email protected]These rabanadas were a bit too dry for my taste. I think I'll try adding some more milk to the batter next time.
Zandile Mzet
[email protected]I love that this recipe uses day-old bread. It's a great way to use up leftovers.
Doug Sharrard
[email protected]These rabanadas are the perfect comfort food. They're warm, sweet, and delicious.
mahipal singh sodha
[email protected]I'm not sure what I did wrong, but my rabanadas turned out soggy. I think I might have used too much milk.
Md Sana
[email protected]These rabanadas were easy to make and they taste great! I'll definitely be making them again.
Md ShakinB
[email protected]I made these rabanadas for my Portuguese grandmother and she loved them! She said they reminded her of her childhood.
syed milad
[email protected]I'm not a big fan of cinnamon, so I omitted it from the recipe. The rabanadas were still delicious, even without the cinnamon.
Anastasiya Jacyk
[email protected]These rabanadas were a bit too eggy for my taste. I think I'll try using less eggs next time.
Amarjit Sandhu
[email protected]I followed the recipe exactly and my rabanadas turned out perfect! They were golden brown and crispy, and the cinnamon-sugar coating was delicious.
Julius Thank God
[email protected]These rabanadas were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
Ten Thomas
[email protected]I've never had rabanadas before, but I'm definitely a fan now. They're so easy to make and they taste amazing. I especially love the way the bread soaks up the milk and eggs.
Shihabkhandoker Shihabkhandoker
[email protected]My family loved this recipe! It was a hit at our brunch table. The rabanadas were crispy on the outside and fluffy on the inside, and the cinnamon-sugar coating was the perfect finishing touch.