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Rabanadas |
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This
is a traditional Christmas recipe in Brazil, originally from
Portugal. Rebanadas can be served while still hot, or kept in
the fridge to be eaten the next morning. They are best when served
hot, but many people also keep them in the fridge for the morning
breakfast on Christmas day. |
Recipe
1
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Ingredients -
.
12 slices of French bread baked the day before
. 2 tea cups of milk
. 2 spoons of refined sugar
. 1 stick of cinnamon
. 3 eggs
. white sugar mixed with grounded cinnamon
. 1/2 cup of cooking oil
. 1 pinch salt
Boil
the milk for a few minutes with the sugar and the stick of cinnamon
so it will gain a little flavor.
Put the slices of bread in a large plate, not too deep, and drop
the milk over the bread. (or you can also put the milk in a bowl
and dip the slices of bread into it and then remove the excess
of milk by putting the slices of bread onto a plate and using
a fork to "drain" the excess of milk)
Slightly beat the eggs with one pinch salt (optional).
Remove the slices of bread from the other plate with care, using
a spatula, and dip them one by one into the beaten eggs.
Pre-heat the cooking oil in a frying pan.
Fry each side equally on hot cooking oil until both sides are
golden brown.
Remove them with care and let them dry over a kitchen paper towel
to remove the excess of oil.
Sprinkle the mixture of cinnamon and sugar on top of the rabanadas
and serve.
Serve
and enjoy! |
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Recipe
2
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Ingredients -
.
1 French bread from the day before
. 1 tea cup of milk
. 1 tea cup of refined white sugar
. ½ tablespoon cinnamon
. 3 eggs
. 1 can condensed milk (Leite Moça) *see picture below
. cooking oil to fry
*If
you cannot find it where you live, you can try recipe 1.
Cut
the bread in slices of approximately 1 inch each. In a bowl,
add the condensed milk, the milk and the eggs lightly beaten.
Stir well. Dip the slices of bread in this mixture. Remove them
carefully to fry. Pre-heat the oil and fry the slices of bread
until both sides are golden brown and let them dry over a kitchen
paper towel to let the excess of oil be absorbed. Put them on
a plate to serve and sprinkle a mixture of sugar and cinnamon
on top. Serve and enjoy! |
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