10859 Rabanada (Brazilian-Style French Toast) 1 hour, plus time for soaking 15 mins 4 to 6 servings Thu Nov 15 12:56:00 -0800 2007 Wed Jun 17 17:42:34 -0700 2009 Easy Brazilian CHOW http://www.chow.com/recipes/10859 Thu, 18 Jun 2009 00:42:34 GMT Crisp like a churro with a custardy interior Crispy and sweet like a churro, with the custardy interior of French toast. Rabanada usually makes an appearance on the Brazilian breakfast table around Christmastime, but it’s so delicious we whip it up all year long. Most recipes call for the bread to be soaked briefly, fried, and sprinkled with cinnamon sugar. Our version sits overnight before frying to allow the custard to really soak into the bread. Then, like a churro, we completely cover it in a cinnamon-cocoa-sugar mixture. Team this with our Marinated Mango or Grapefruit Spike, and you’re set for Sunday brunch.

What to buy: Use unsweetened cocoa powder in this recipe.

We prefer the custardy texture that results from using a narrow (about 2 inches wide) baguette rather than a thicker one; however any size baguette will work.

Game plan: Frying the toast for 8 to 10 minutes makes for a crispy outside and a custardy interior, but go ahead and adjust the cooking time to your French toast preferences.

This recipe was featured as part of our Father’s Day Breakfast menu.

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  • Cut baguette on the bias into 1-inch-thick slices (you should have about 16 slices).
  • Combine eggs, condensed milk, whole milk, vanilla extract, and kosher salt in a medium bowl and whisk until evenly combined. Pour egg mixture into a shallow dish that will snugly hold all of the bread (such as a glass baking dish or a large pie plate) and add baguette slices. Turn slices to coat well in mixture. Cover with plastic wrap and refrigerate until egg mixture is almost completely absorbed, at least 4 hours or up to overnight.
  • Combine sugar, cocoa powder, and cinnamon, and mix until evenly distributed; reserve.
  • When bread has soaked, fill a medium pot with oil to a depth of 2 inches. Heat over medium heat until oil registers 330°F on a deep-fat thermometer. Place cinnamon-cocoa mixture on a plate and set aside. Line another plate with a layer of paper towels and set aside.
  • Remove bread slices from egg mixture, allowing excess egg to drip away. Place 4 to 6 pieces of bread in hot oil (being sure not to overcrowd the pot). Fry bread slices until they are dark golden brown on one side, 4 to 5 minutes. (You’ll want the oil to maintain a temperature of 325°F while the bread is frying; adjust the heat as necessary to achieve this.) Flip bread and fry another 4 to 5 minutes. Remove from oil and place on the paper towel-lined plate to drain.
  • While still hot, dredge French toast in cinnamon-cocoa mixture and shake off excess. Repeat frying process with remaining pieces and serve.
    • ]]>     http://www.chow.com/assets/2007/05/sugarbread_290.jpg Aida Mollenkamp 45 Breakfast/Brunch 1 medium sweet or sourdough baguette**

    ]]>     3 large eggs

    ]]>     3/4 cup sweetened condensed milk

    ]]>     6 tablespoons whole milk

    ]]>     292 1/2 teaspoon vanilla extract

    ]]>     301 1/2 teaspoon kosher salt

    ]]>     298 1/2 cup granulated sugar

    ]]>     1 tablespoon unsweetened cocoa powder

    ]]>     279 1/4 teaspoon ground cinnamon

    ]]>     Vegetable oil for frying

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