Holidays & Special Occasions
Brazilian Christmas Cinnamon Toast
Ingredients
- - 1 loaf (about 500 g / 1 lb) day-old French bread or brioche, sliced thick
- - 500 ml (2 cups) whole milk
- - 100 ml (1/3 cup) sweetened condensed milk
- - 3 large eggs, beaten
- - 500 ml (2 cups) neutral oil, for frying
- - 150 g (3/4 cup) granulated sugar
- - 2 tbsp ground cinnamon
Method
- Whisk the milk and condensed milk together in a shallow bowl.
- Place the beaten eggs in a separate shallow bowl.
- Mix the sugar and cinnamon together in a shallow dish for coating; set aside.
- Dip each bread slice into the milk mixture for about 10-15 seconds per side, just long enough to soak through without falling apart.
- Dip the soaked bread into the beaten egg, coating both sides evenly.
- Heat oil in a large skillet over medium heat until shimmering, then fry the coated bread slices for 2-3 minutes per side until deep golden brown.
- Drain briefly on a wire rack, then immediately roll each slice in the cinnamon sugar while still warm so it sticks well.
- Serve warm, ideally the same day.
Introduction: Rabanada, Brazil's answer to French toast, descends from Portuguese fatias douradas and is traditionally made at Christmas using leftover or day-old bread, soaked in milk and egg, fried, then coated in cinnamon sugar as a festive holiday dessert.
Cultural Background: Rabanada, Brazil's answer to French toast, descends from Portuguese fatias douradas and is traditionally made at Christmas using leftover or day-old bread, soaked in milk and egg, fried, then coated in cinnamon sugar as a festive holiday dessert.
Tips: Day-old, slightly stale bread holds up much better during soaking than fresh bread, which can become too soggy. Coat the rabanada in cinnamon sugar while still hot from frying so the sugar adheres properly.
Variations: Baked version: bake the soaked and egg-coated slices at 200C (400F) for 12-15 minutes, turning once, for a lighter alternative. Citrus version: add orange zest to the milk mixture for a bright, fragrant variation popular in Rio de Janeiro. Vegetarian: Yes. Not easily veganised due to egg-based coating.
Storage: Best eaten fresh the day it is made; refrigerate leftovers in an airtight container for up to 1 day.
Reheating: Reheat briefly in a dry skillet or oven at 180C (350F) for 5 minutes; texture is best fresh.
Nutrition: Per slice (approx. 10 slices total): 240 kcal, 6 g protein, 9 g fat, 34 g carbohydrate, 1 g fibre.
FAQs:
Q: Can I use fresh bread instead of day-old bread?
A: Fresh bread can work but tends to fall apart more easily when soaked; lightly toast fresh slices first if day-old bread isn’t available.
Q: Is rabanada only made at Christmas?
A: It is most strongly associated with Christmas Eve (Natal) celebrations, though some families make it year-round as a comforting dessert.