Brazilian recipe
Soft cinnamon fried bread slices (Rabanadas)
Rabanadas turn slightly stale sandwich bread into soft, golden sweet bites finished with sugar and cinnamon.
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Ingredients
12 slices stale sandwich bread
1 tin condensed milk
1 teacup water
1 teaspoon vanilla essence
3 eggs, well beaten
Oil for frying
Sugar and ground cinnamon for sprinkling
1 tin condensed milk
1 teacup water
1 teaspoon vanilla essence
3 eggs, well beaten
Oil for frying
Sugar and ground cinnamon for sprinkling
Where to find ingredients
Sandwich bread, condensed milk, vanilla essence, eggs, oil, sugar and cinnamon are available from local markets and supermarket bakery, dairy, baking and spice aisles.
Preparation method
- Cut each slice of sandwich bread into four equal pieces
- Make a mixture in a deep bowl by combining the condensed milk with the water and vanilla essence
- Dip the bread pieces in 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 for the excess liquid to drain
- Heat the oil and fry the rabanadas, keeping the temperature moderate so they brown evenly
- Transfer the rabanadas to a dish lined with kitchen paper to remove excess oil
- Finish by sprinkling a mixture of sugar and cinnamon over the slices while they are still hot before serving
Observations
This recipe uses sliced bread to make neat, delicate pieces. For the best texture, let the bread absorb the liquid properly before frying, and keep the oil at a moderate temperature so the pieces brown evenly.
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