Classic Brazilian Rabanada 1769750307514 Duo2

Ingredients

• 1 loaf Stale French bread or baguette
• 1 can Sweetened condensed milk
• 2 cups Whole milk
• 1 teaspoon Vanilla extract
• 3 units Large eggs
• 2 cups Vegetable oil for frying
• 1 cup Granulated sugar
• 2 tablespoons Ground cinnamon
• 1 pinch Salt

Instructions

1. 1

   Slice the stale bread into thick rounds, approximately 1 inch thick.

2. 2

   In a shallow bowl, whisk together the sweetened condensed milk, whole milk, and vanilla extract until smooth.

3. 3

   In a separate bowl, lightly beat the eggs with a pinch of salt.

4. 4

   Heat about an inch of vegetable oil in a large skillet over medium heat.

5. 5

   Dip each bread slice into the milk mixture, allowing it to soak for a few seconds on each side without falling apart.

6. 6

   Immediately dip the soaked bread into the beaten eggs, coating both sides thoroughly.

7. 7

   Fry the bread slices in the hot oil until they are golden brown and crispy on both sides, about 2-3 minutes per side.

8. 8

   Remove the Rabanada and drain briefly on paper towels, then immediately dredge in a mixture of sugar and cinnamon while still hot.