Ingredients
3 1/2 c. milk
1/4 c. granulated sugar
2 tbsp. honey, plus more for serving
1 cinnamon stick
Lemon peel from half a lemon
5 large eggs, beaten
1 baguette, preferably day old, cut into 1" thick slices
Vegetable oil, for frying
1 c. cinnamon sugar
Preparation
Step 1In a medium saucepan over medium heat, heat milk, sugar, honey, cinnamon stick, and lemon peel together. Bring to a simmer, then reduce heat and let simmer for 5 minutes or until sugar is dissolved. Remove from heat and let cool slightly. Step 2Place beaten eggs into a shallow dish. Working one at a time, dip sliced bread into milk, then into eggs, turning to coat well in each. Step 3In a large skillet over medium heat, add enough oil to come ½” up the sides of the pan. Working in batches, fry soaked bread until golden, 2 to 3 minutes per side. Remove from pan and place on a paper towel lined cooling rack. Toss in cinnamon sugar immediately. Step 4Serve warm with extra honey, if desired.
The bread is first dipped in a sweetened warmed milk and then in egg to help create a more custardy inside. Sweetened condensed milk is often added to the Brazilian version for an extra decadent treat. Next, the toasts are shallow fried in oil for optimal crispiness, then tossed in cinnamon sugar. They can be served on their own or with a drizzle of honey, but they are best served warm. Slice your bread the day before you plan to make your Rabanadas so they have a chance to dry out a bit. Alternatively, you can toast the slices in a 225° oven for 20 minutes. Have you made these? Let us know what you think in the comments below!
