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 in. 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 bread 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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