Brazilian recipe
Rabanadas with Condensed Milk and Cinnamon (Rabanadas)
Brazilian rabanadas made with sliced bread soaked in condensed milk, fried until golden and finished with cinnamon sugar.
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Ingredients
12 slices day-old sandwich bread
1 can sweetened condensed milk
1 teacup water
1 teaspoon vanilla essence
3 eggs, well beaten
Oil for frying
Sugar and ground cinnamon for dusting
1 can sweetened condensed milk
1 teacup water
1 teaspoon vanilla essence
3 eggs, well beaten
Oil for frying
Sugar and ground cinnamon for dusting
Where to find ingredients
Sandwich bread, condensed milk, eggs, vanilla and cinnamon are available in supermarkets. Rabanadas are a Brazilian-style fried sweet bread; no local substitute is needed, but day-old bread works best.
Preparation method
- Cut each slice of sandwich bread into four equal pieces
- Prepare a mixture in a deep bowl by combining the sweetened condensed milk with the water and vanilla essence
- Pass the bread pieces through the liquid mixture, letting them become well soaked
- Dip each moistened piece into the previously beaten eggs
- Remove from the egg and wait a few moments so the excess liquid can drain off
- Heat the oil and fry the rabanadas, keeping the temperature moderate so they brown evenly
- Transfer the rabanadas to a container lined with paper towels to remove excess oil
- Finish by sprinkling a mixture of sugar and cinnamon over the slices while still hot before serving
Observations
This recipe uses sandwich bread to create delicate slices. The secret to the best result is letting the bread absorb the liquid well before frying, while keeping the oil at a steady moderate heat so the pieces turn golden with the right texture.
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