Posted on Wednesday, May 25, 2016 in
Breakfast Recipes
Learn how to make this delicious rabanadas (French toast) recipe, these are so good and very popular in Portugal.
| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 6 Servings |
Nutrition Facts (Per Serving)
| Calories | 583 kcal |
| Fat | 30 g |
| Carbs | 54 g |
| Protein | 24 g |
Ingredients
1 loaf of day old crusty bread2 cups of milk3 large eggs1 tablespoon of sugar1/2 teaspoon of cinnamonMargarine for cookingSugar and cinnamon for topping
Preparation
- Slice the bread into 1inch slices and place in a deep dish pan. Beat all the other ingredients in a bowl.
- Pour the egg mixture evenly over the bread. Let the bread slices sit in the egg for about 30 seconds and then flip them over to absorb into the other side.
- Keep flipping the bread until all of the egg mixture is absorbed.
- Meanwhile on medium high heat, melt margarine in a large flat skillet or griddle. When the skillet is hot, lower the heat to medium and gently place the slices of bread on the grill greasing the pan as needed.
- Cook both sides of the bread until golden brown and it becomes firm to the touch. If you find the bread still soggy, continue cooking them on low heat for longer.
- Sprinkle with sugar and cinnamon while still hot.
Recipe Credit: Tia Maria's Blog
Photo Credit: https://www.shecodes.io
Comments
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Lucille RisslerI make this using sweet bread and I don't use sugar or cinnamon but I do put a little butter on them and have a small bowl with maple syrup on the side for dipping. I also have a fried egg on top and I use the sides of the sweet bread not covered by the egg to dip in the egg yolk so, so good.2 Years ago, Friday, January 5, 2024 -
IsabelI make a fish my mom taught me with day old bread .. it’s all the same ingredients but the milk is separate from the eggs and you soaked the bread with milk then squeezed it out then dipped in eggs then fried … I think this version would be much much easier2 Years ago, Monday, September 4, 2023
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