Rabanada (Portuguese French toast)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 146.2
- Total Fat: 3.9 g
- Cholesterol: 57.0 mg
- Sodium: 233.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.2 g
- Protein: 5.4 g
View full nutritional breakdown of Rabanada (Portuguese French toast) calories by ingredient
Introduction
I worked in a restaurant in Portugal, and the 2 Angolan ladies that headed up the kitchen would make this when we had leftover, dried out bread. It's much "eggier" than what we eat in the US, but so yummy. They either top it w/sugar while baking or nix the sugar and top w/as much honey as they like when it hits the plate. I worked in a restaurant in Portugal, and the 2 Angolan ladies that headed up the kitchen would make this when we had leftover, dried out bread. It's much "eggier" than what we eat in the US, but so yummy. They either top it w/sugar while baking or nix the sugar and top w/as much honey as they like when it hits the plate.Number of Servings: 18
Ingredients
-
2.25 cups Whole milk
4 large eggs
18 slices 1.5 inches thick of French bread
4 tsps. vanilla extract
4 tsps. cinnamon
.25 cups sugar
1 tbsp. margarine
Tips
You can always lower the calories and fat by using lower fat milks and/or using different sweeteners. (I only use whole milk because I get it farm fresh and still warm for free.)
This is great for a quick breakfast, snack, or dessert. It's easily made the day before and reheated (in the oven or skillet is best) or eaten cold.
I usually store it at room temp because it's usually gone within 48 hrs, but if it is going to take you longer to eat, I suggest putting it in the fridge or halving the recipe.
Directions
Preheat oven to 375. Grease 13x9 in cake pan (glass works best) w/margarine. (I don't think it takes a whole tbsp. to grease a pan, but just in case.)
Slice bread, discarding ends. (Best to use older, drier bread to suck up the eggs and milk, or cut the bread at least 2 hours before making and lay it out to dry.)
Beat eggs in a bowl. Add milk and vanilla to eggs and beat. Pour 2 cups of egg mixture into bottom of greased pan. Put bread on top of egg mixture. (It usually fits in pretty perfectly doing 3 slices by 6 slices, and don't worry if there is a little extra space or if you have to do a little smooshing.) Slowly pour the remaining egg mixture on top of the bread making sure to completely cover each slice. Sprinkle w/cinnamon and sugar.
Bake for about 30 min or until puffy and crisp on the top. Cool on rack. The bread will drop back down.
Serving Size: makes 18 slices/servings
Number of Servings: 18
Recipe submitted by SparkPeople user AMG022007.
Slice bread, discarding ends. (Best to use older, drier bread to suck up the eggs and milk, or cut the bread at least 2 hours before making and lay it out to dry.)
Beat eggs in a bowl. Add milk and vanilla to eggs and beat. Pour 2 cups of egg mixture into bottom of greased pan. Put bread on top of egg mixture. (It usually fits in pretty perfectly doing 3 slices by 6 slices, and don't worry if there is a little extra space or if you have to do a little smooshing.) Slowly pour the remaining egg mixture on top of the bread making sure to completely cover each slice. Sprinkle w/cinnamon and sugar.
Bake for about 30 min or until puffy and crisp on the top. Cool on rack. The bread will drop back down.
Serving Size: makes 18 slices/servings
Number of Servings: 18
Recipe submitted by SparkPeople user AMG022007.