Brazilian recipe
Brazilian Sweet Fried Bread (Rabanada)
Rabanada is a classic, heartwarming Brazilian treat—a golden, crispy-edged slice of bread that turns into an incredibly soft and sweet comfort food.
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Ingredients
12 slices of day-old white bread
1 tin of condensed milk
1 cup of water
1 teaspoon of vanilla extract
3 eggs, well beaten
Vegetable oil for frying
Caster sugar and ground cinnamon for dusting
1 tin of condensed milk
1 cup of water
1 teaspoon of vanilla extract
3 eggs, well beaten
Vegetable oil for frying
Caster sugar and ground cinnamon for dusting
Where to find ingredients
Day-old white bread can be bought at any local bakery or supermarket; simply leave it out of its packaging overnight to get the right texture. Condensed milk is widely available in the baking aisle of any UK supermarket. For the vanilla extract, use a standard quality version found in the baking section. Any neutral vegetable oil, such as rapeseed or sunflower, works perfectly for frying. You can find ground cinnamon and caster sugar in the spice and baking staples sections of any grocery store.
Preparation method
- Cut each slice of white bread into four equal pieces
- Whisk the condensed milk, water, and vanilla extract together in a deep mixing bowl
- Dip the bread pieces into the milk mixture, ensuring they soak up plenty of liquid until thoroughly saturated
- Carefully submerge each soaked piece into the beaten egg mixture
- Lift each piece out and let it sit for a moment so any excess egg can drip off
- Heat the oil in a frying pan and fry the slices over a moderate heat, turning occasionally until they are evenly golden brown
- Transfer the finished pieces to a tray lined with kitchen paper to absorb any surplus oil
- Finish by tossing the still-warm slices in a sugar and cinnamon mix before serving
Observations
This recipe uses thick slices of day-old bread to create a delicate, indulgent dessert. The secret to the perfect result is ensuring the bread fully absorbs the sweet, milky mixture before hitting the pan. By keeping a steady, moderate heat, you’ll achieve that beautiful golden colour and the melt-in-the-mouth texture that makes this dish so special.
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