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Rabanadas (Brazilian French Toast)<\/p>\nRabanadas (Brazilian French Toast)<\/p>\n
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4 medium eggs<\/p>\n
360 ml (1 1\/2 cup) milk<\/p>\n
1\/2 tsp salt<\/p>\n
1\/2 tsp cinnamon powder<\/p>\n
1 T. sugar<\/p>\n
1 baguette<\/p>\n
500 ml (2 cups) canola oil, for frying<\/p>\n
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2 T. sugar<\/p>\n
1\/2 tsp cinnamon powder<\/p>\n
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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 \u00b0C \/ 340 \u00b0F 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n