Rabanadas have accrued many nicknames since I started sharing them with non-Portuguese people. My favorite one is from our buddy Ben: "whet bread." You have emphasize the w-h sound to capture how he pronounces "wet." Rabanadas are generally reserved for Christmas in my family. Once my husband proclaimed his love for them, my mom started making them every month for her beloved son-in-law. Food is our language.
The closest thing I can equate them to is French Toast in that they are slices of bread, dipped in milk and eggs, and then pan fried. So what sets them apart?
Somehow all us Luso-Americanos got the memo to use the same kind of bread. It's weird. You see it at the grocery store and immediately think, "gee that would be great for rabanadas." It's sturdy and needs a good crust.
After you lightly fry them in a pan, they're tossed in a combination of sugar and cinnamon. I remember being on restock duty as a kid, my mom's hands covered in batter and instructing me to keep adding sugar or cinnamon to the bowl. There was no measuring cup. She knew by color.
Lastly, the key feature of this delight - the simplish syrup. Rabanadas hang out in a big bowl that's filled with a sugar-sweetened water, infused with a little lemon peel and cinnamon sticks. Hence... they're wet. Once they're done, you'll come to learn that there are two types of people in this world based on which rabanada they pick! You can go for the bottom of the bowl, like my hubby, where the bread has been soaking up all the sweetness - or the top of the bowl where they remain dry and a little crisp.
Rabanadas
Like any home recipe, there are multiple versions out there with small variations. This is my beautiful, wonderful mom's versions! The Rabanadas pictured here were made with leftovers from a small baguette, hence they're adorable and mini. Al l that matters is you use sturdy bread!
1 sturdy loaf of crusty bread (Portuguese, French, or Italian)
2 cups of milk
5 eggs beaten
1 cup sugar
1 tablespoon cinnamon
1/4 cup vegetable oil for frying
1 cup water
1 cup sugar
sliced lemon peel from 1 lemon
1-2 cinnamon sticks
1-2 cinnamon sticks
Set up your assemble line. Slice the bread into 1 inch slices and set aside.
Beat eggs in a bowl shallow bowl.
Pour milk into a shallow bowl.
Combine sugar and cinnamon in another shallow bowl.
Line a large, flat plate with paper towels.
Heat enough vegetable oil to cover the bottom of a frying pan.
Dip a slice of bread into the milk, gently shake off excess and dip into egg mixture. Shake off excess. Fry for a few minutes until golden brown, flipping to cook evenly. Set on a paper towel/linen lined plate to soak up the oil. When the bread has cooled enough to handle, toss to coat in cinnamon sugar mixture.
Lastly, heat water to boil and add sugar, cinnamon sticks, and lemon peel. Lower heat to gentle simmer. Cook until sugar dissolves and take off heat (we're not going for simple syrup, about 15-30 minutes). Pour into large serving bowl. Layer the rabanadas, the bottom ones will be delightfully sweet.
Lastly, heat water to boil and add sugar, cinnamon sticks, and lemon peel. Lower heat to gentle simmer. Cook until sugar dissolves and take off heat (we're not going for simple syrup, about 15-30 minutes). Pour into large serving bowl. Layer the rabanadas, the bottom ones will be delightfully sweet.