Rabanada is nothing more than the Brazilian way to make French toast.
We love to serve it on Christmas Day along with other dessert, but we also find an excuse to make it any time of the year because it is quite an easy dessert and everyone always like it.
A few weeks ago, I had some people over to celebrate the day of Saint Cosmas and Damian and I made some food from my state of Brazil, Bahia. This was the third dessert after the Brigadeirão and Blueberry Tart, and the first one which people finished because like I said before, everyone likes it.
- 1 can condensed milk**
- 3 eggs
- 2 cups milk
- vanilla pods to taste
- oil to fry
- sugar to taste
- cinnamon to taste
* I normally use baguette bread.
**You can use the real or even home-made dulce de leche or the caramel filling that you can find at the supermarket, they both have a pretty similar taste.
Cooking the condensed milk
You can cook it two ways, but in both methods you have to FIRST take off the paper that is around the can:
- In a pressure cooker. Put the can inside of the pressure cooker – the water should be at a level about five cm (two fingers) higher than the can. Turn the stove on high until the pressure cooker starts to make noise and then reduce the heat to medium and let it cook for about 40 minutes. After this, take the can out and let it cool for about 2 hours.
- In a normal pan. Put the can inside the pan – the water should be at a level about five cm (two fingers) higher than the can. Turn the stove to a medium to high heat for about 1 hour and 20 minutes, with the lid on, and after this take the can out and let it cool for about 2 hours.
You can decide how you like the filling: the time you cook it for determines the colour inside and the thickness when ready.
- Slice the bread into reasonably thick pieces. Slice it in the middle, but don’t cut all the way long – just make a pocket for the filling.
- Remove any excess filling from the edge of the bread so the filling doesn’t squeeze out.
- Mix the egg, milk and vanilla pods. Dip the bread into this mixture and fry it in the hot oil until slightly golden.
- Leave the bread on a paper toil to remove some of the excess oil.
- Dip the bread into the sugar and cinnamon mixture.