Rabanada…call it pain perdu, french toast or eggy bread, this dish is usually served late on Christmas Eve in Rio de Janeiro, as we learned from our Brasilian foreign exchange student, Mandy. A delicious French Toast made with a batter that contains sweetened condensed milk (the secret ingredient often used in Latin American desserts), this is the dish that began 2017 for us.
A recipe that will forever grace our breakfast table over the holidays (and throughout the rest of the year, frankly), it’s so easy to make. Pick up an extra loaf of french bread when you’re out shopping for dinner, and the next day, cut it into thick slices, soak in a mixture of beaten eggs/milk/sweetened condensed milk, and grill stovetop. Serve deliciously covered in thick syrup, and begin the New Year with sweet charm and love.
2 loaves French bread, cut into 1″ thick slices
14 oz can sweetened condensed milk (I use the La Lechera brand)
2 “milk-can measurements” of regular milk
1/4 cup sugar
1 Tablespoon ground cinnamon
- Whisk together the eggs condensed milk, and regular milk. The regular milk measurement should be made with the empty condensed milk can.
- Heat a stovetop grill, or a deep heavy-bottomed pan. (If desired, the slices can be deep fried instead of stove-top fried, in about 1″ of oil.) Mix sugar and cinnamon together.
- Dip bread slices into the egg/milk mixture until well coated. Fry until golden brown on each side. (If deep frying the slices, drain on paper towels.)
- Coat slices with cinnamon sugar mixture.
- Serve with warm syrup!