Brazilian Rabanada

A crisp, deeply golden crust gives way to thick, tender bread soaked with sweetened milk. Cinnamon sugar clings to the warm surface, with the toasted scent of the frying bread still rising from the plate.

Instructions

1. Slice the baguette

   Cut the stale baguette into thick slices about 2 cm wide, on a slight diagonal. Keep the crumb intact; each slice needs to hold its shape when soaked.

2. Set up the dipping bowls

   In a shallow dish, stir the milk and sweetened condensed milk until evenly combined. Beat the eggs in a second dish just until the whites and yolks come together.

3. Soak and coat the slices

   Dip each slice in the milk mixture just long enough for the crumb to absorb it without collapsing. Let excess drip away, then turn the slice through the beaten egg on both sides.

4. Fry and coat with cinnamon sugar

   Heat the oil in a frying pan to a depth of 2–3 cm. Fry the slices in small batches, turning once the underside is deeply golden, until both sides are browned. Drain on paper towels. Mix the sugar with the cinnamon and coat the slices while still warm. Serve warm or at room temperature.

Chef's tips

• Use genuinely stale baguette; fresh bread softens too quickly in the milk mixture.
• Fry in small batches. Crowding the pan drops the oil temperature and leaves the crust greasy before it browns.
• Toss the slices in cinnamon sugar while they are still hot so the coating clings to the surface.

Storage

Best eaten the day it is made. Refrigerate leftovers for up to 24 hours and warm briefly in the oven to bring back some crispness.