Stuffed Rabanada With Dulce De Leche 1769750307586 Kzvx

Ingredients

• 1 loaf Day-old French bread or baguette
• 0.5 cup Dulce de leche
• 1.5 cups Whole milk
• 0.25 cup Sweetened condensed milk
• 2 units Large eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Granulated sugar
• 1 tablespoon Ground cinnamon
• 1 cup Vegetable oil for frying
• 1 pinch Salt

Instructions

1. 1

   Slice the bread into rounds approximately 1.5 inches thick.

2. 2

   Carefully cut a slit in the side of each bread slice to create a pocket, being careful not to cut all the way through.

3. 3

   Fill each pocket with approximately 1 tablespoon of dulce de leche using a small spoon or piping bag.

4. 4

   In a bowl, whisk together the milk, sweetened condensed milk, and vanilla extract.

5. 5

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

6. 6

   Quickly dip each stuffed bread slice into the milk mixture, then into the beaten eggs to coat thoroughly.

7. 7

   Fry the slices in hot oil over medium heat until golden brown on both sides, then drain on paper towels.

8. 8

   Immediately roll the warm rabanadas in a mixture of sugar and cinnamon until evenly coated.