Rabanadas also known as “fatias douradas” (golden slices) are the same as French toast and they are one of the most traditional Christmas sweet foods in Portugal. Find out how to make them.
Ingredientes – 8 Fatias | Ingredients – 8 Slices
- 800 ml Leite meio-gordo (half-fat milk)
- 100 g de açúcar (100g of sugar)
- 1 casca de limão (1 lemon peel)
- 2 paus de canela (2 cinnamon sticks)
- 8 fatias de pão (8 bread slices)
- 3 ovos M (3 medium sized eggs)
- 500 ml de óleo para fritar (500ml of oil for frying)
- 2 c. de sopa de canela parar polvilhar ( 2 Tbsp of cinnamon to sprinkle)
Preparação | Preparation
1 – Aqueçe o leite com os 100 g de açúcar, a casca de limão e os paus de canela, sem deixar ferver. Retirar do lume e reservar. (Heat the milk with the 100g of sugar, the lemon zest and the cinnamon sticks, without letting it boil. Remove from the heat and set aside.)
2 – Demolhar as fatias de pão no leite morno e reservar. (Soak the bread slices in warm milk and set aside.)
3 – Envolver cada fatia de pão no ovo previamente batido à medida que for fritando. (Dip each slice of bread in the beaten egg as you fry them)
4 – Fritar em óleo quente abundante, dos dois lados, até ficarem douradas. (Fry in hot oil on both sides until golden brown.)
5 – Escorrer as fatias sobre um papel absorvente e reservar. (Drain the slices on kitchen paper and set aside.)
6 – Misturar o açúcar com a canela para polvilhar a gosto. (Mix the sugar with the cinnamon and sprinkle to taste.)
7 – Passar as fatias uma a uma na mistura e servir. (Dip the slices one by one in the mixture and serve.)
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