Simple Way to Cook Favorite french toast (portuguese rabanadas)

Hello everybody, welcome to my recipe site. Today I will show you how to make a distinctive dish, french toast (portuguese rabanadas). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

french toast (portuguese rabanadas) Recipe. Rabanadas differ from American French toast in several ways, though both are a great way to use up stale bread. Rabanadas are commonly enjoyed as a dessert or afternoon treat, rather than as a breakfast food.

You can have french toast (portuguese rabanadas) using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of french toast (portuguese rabanadas)

1. Prepare 1 loaf of french bread.
2. You need 2 cup of milk.
3. Make ready 4 of eggs.
4. Prepare 2 tbsp of sugar.
5. It’s 1 tbsp of cinnamon.

Alternative names and variants include "eggy bread", "Bombay toast", "German toast", "gypsy toast".This Portuguese styled french toast is perfect as an after dinner dessert, or as a snack on a snowy winter afternoon.Our suggestion, make a pot of mulled Had a great experience in the walking tour, and as a Portuguese I learned a lot of things about the history and the origin of some of the things we.Around Christmastime you will find rabanada popping up in many Brazilian homes.

french toast (portuguese rabanadas) instructions

1. we call this recipe rabanadas is very similar to the popular french toast that everybody knows.
2. slice the bread.
3. set up two bowls one with milk another one with the eggs slightly beaten.
4. dip the sliced bread first into the milk and then in the eggs.
5. fry until golden brown on both sides.
6. mix the sugar with the cinnamon and sprinkle on both sides.

Great hearty and delicious way to start your day, Portuguese French toast, known as Rabanadas.Being that I have such a sweet tooth, I always love taking any chance I can to start my day with something so sweet and.French toast is a dish made of sliced bread soaked in eggs and typically milk, then pan fried.

Rabanada came to Brazil by way of Spain and Portugal.In fact, it is a rendition of a Spanish dish that is traditionally eaten during the Holy Week before Easter.Cool and drizzle over the French toast.A recipe from Madame Maria Lourdes, owner of the Beira Mar Restaurant in Cascais.This is a Portuguese version of French toast, traditionally served at Christmas.