Brazilian Rabanada
Ingredients
- 400 gWhite bread (stale, preferably dense sandwich bread or baguette, sliced 2 cm thick)
- 500 mlMilk (warmed until tepid)
- 3 pcEgg (beaten)
- 100 gSugar (mixed with the ground cinnamon)
- 5 gCinnamon ground (ground, mixed with the sugar)
- 500 mlSunflower oil (for frying)
Method
A crisp, golden crust gives way to a thick, soft centre soaked with milk. Warm sugar and cinnamon cling to the surface, followed by the clean, toasted scent of fried bread.
- 1
Cut the stale bread into slices about 2 cm thick. Warm the milk until just tepid in a shallow dish, and beat the eggs in a second. Combine the sugar and ground cinnamon in a third dish.
- 2
Dip each slice briefly in the milk, just long enough to moisten the crumb without letting it fall apart. Turn it at once in the beaten egg and let the excess drip away for a few seconds.
- 3
Heat the frying oil in a deep skillet. Fry the slices in small batches for a few minutes on each side, until evenly golden and firm enough to lift with a spatula. Drain on paper towels.
- 4
While the slices are still hot, turn them in the sugar and cinnamon mixture to coat both sides. Serve while the crust is still crisp.
Frequently asked questions
How do you get this dish right?
- Choose dense, thoroughly stale bread; it will take up the milk without tearing when turned.
- Do not leave the slices sitting in the milk. A brief dip keeps the centre firm enough to fry.
- Fry in small batches. Crowding the pan cools the oil and makes the bread greasy instead of golden.
How long does this dish keep?
Serve straight away while the crust is crisp. Refrigerate leftovers for up to 24 hours; the sugared coating will soften.
