Rabanadas (Brazilian French Toast)

 

4 medium eggs

360 ml (1 1/2 cup) milk

1/2 tsp salt

1/2 tsp cinnamon powder

1 T. sugar

1 baguette

500 ml (2 cups) canola oil, for frying

 

2 T. sugar

1/2 tsp cinnamon powder

 

In a large baking dish combine milk, salt, cinnamon powder, and sugar. Beat with a whisk to combine. Cut the baguette into 2 cm (1-inch) slices. Soak the bread slices in the prepared egg mixture. Set aside for 2 minutes, then turn the bread and leave to soak for another 2 minutes per side. Pour oil into a deep skillet and place over medium heat. Cook until the oil reaches 170 °C / 340 °F then carefully add the bread in a single layer. Deep-fry in two alternations. Deep-fry for 3 minutes, then turn the french toast and continue to fry for another 3 minutes. Transfer the French toast to a baking sheet lined with paper towels to get rid of any excess oil. Repeat the process with the rest of the oil. Make the sugar coating. In a bowl combine sugar and cinnamon powder. Coat the warm French toast in cinnamon sugar and serve as soon as possible.