Rabanada: Best Brazilian French Toast скачать в хорошем качестве

Rabanada: Best Brazilian French Toast

https://www.easyanddelish.com/brazili... Rabanada (Brazilian French Toast) is a dessert or afternoon snack soaked in flavored milk, coated in beaten eggs, fried, and sprinkled with sugar-cinnamon. It’s more custardy inside and crunchier outside than its American cousin! You'll love this easy rabanada recipe or rabanadas. SUBSCRIBE to our channel for more shortcut recipes made easy and delish and FOLLOW US on: INSTAGRAM:   / easyanddelish   PINTEREST:   / easyanddelish   FACEBOOK:   / easyanddelish   Also check these dessert recipes: Apple Tarte Tatin:    • Tarte Tatin (Shortcut or Easy Recipe)   Apple Crisp:    • Apple Crisp -- So Mouthwatering!   Easy Buttermilk Pie Recipe:    • Easy Buttermilk Pie Recipe (Shortcut)   Basque Cheesecake:    • Basque Cheesecake (Super Creamy)   Classic Lemon Chess Pie:    • Classic Lemon Chess Pie Recipe: 10-Mi...   Best Chocolate Chess Pie Recipe:    • Best Southern Chocolate Chess Pie Recipe   Chocolate Flan (Brigadeirao):    • FUDGY Brigadeirao (Brazilian Chocolat...   Ingredients for Rabanada: 24 slices stale French baguette 3/4-inch thick (about 1-½ baguettes) 2 cups whole milk 1 tablespoons pure vanilla extract 1/2 to 3/4 cup granulated sugar 4 large eggs lightly beaten and homogeneous Vegetable oil for frying 1/2 cup sugar 1 tablespoons ground cinnamon Honey or maple syrup to serve with optional How to make rabanadas (Brazilian French Toast): 1. Line a large baking sheet with a double layer of paper towel. Set aside. Divide bread slices between 2 large, shallow baking dishes, arranging them in one single layer each. In a jar or pitcher, mix well the milk, vanilla, and sugar. 2. Pour milk mixture over the bread slices, distributing the liquid evenly over all the slices. Let bread slices soak for about 20 minutes, allowing it to soak up as much of the milk mixture as possible. 3. In a large heavy skillet, heat about 2 inches of vegetable oil over medium-high until oil is hot enough that it sizzles. 4. By hand, pick up each of the milk-soaked bread slices (handling it gently) and dip it into the beaten eggs, coating both sides and allowing the excess to drip back into the egg bowl. Place the bread into the hot oil, and cook until well-browned on one side, about 1 to 1-1/2 minutes. 5. Flip the bread and cook until both sides are golden brown. Carefully transfer rabanadas to the sheet lined with paper towels. Repeat with remaining slices of bread, cooking several simultaneously if the skillet is large enough. NOTE: Cook in batches and do not overcrowd the pan! You may have to lower the heat a bit for the next batches or cook slices in less time since temperature will be higher. 6. In a medium bowl, mix sugar and cinnamon together. Dredge all sides of the bread slices into mixture. Any excess cooked eggs threads can be removed before dredging bread slices into sugar-cinnamon mixture. 7. Brazilian French toast can be served either warm or at room temperature, by itself or drizzled with honey or maple syrup. I garnish mine with berries. In Brazil, it is served as a Christmas dessert or an afternoon snack, but it can be enjoyed any time of the year!