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portuguese rabanadas recipe cinnamon toast dessert

Portuguese Rabanadas (Cinnamon Fried Sweet Bread)

Portuguese rabanadas are crispy on the outside and soft inside. Bread is soaked in warm cinnamon milk, dipped in egg, fried until golden, then rolled in cinnamon sugar. A classic comfort dish served for breakfast, brunch, or dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Portuguese
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 thick slices sweet bread brioche, or challah (day-old works best)
  • 1½ cups whole milk
  • 2 tablespoons white sugar
  • 1 cinnamon stick
  • 1 strip lemon peel optional
  • 2 large eggs
  • Vegetable or sunflower oil for frying
  • ½ cup white sugar for coating
  • 1 teaspoon ground cinnamon
Optional for serving:
  • Honey or maple syrup
  • Powdered sugar

Method
 

  1. Pour the milk into a small saucepan. Add sugar, cinnamon stick, and lemon peel.
  2. Heat on low until warm and fragrant. Do not boil. Turn off heat and remove cinnamon and peel.
  3. Place bread slices in a shallow dish. Pour warm milk over them.
  4. Let each slice soak about 20 seconds per side. The bread should be soft but not falling apart.
  5. Beat the eggs in another bowl.
  6. Carefully dip each soaked bread slice into the egg, coating both sides.
  7. Heat oil in a wide pan over medium heat.
  8. Fry the bread until golden, about 2 minutes per side.
  9. Remove and place on paper towels to drain.
  10. Mix sugar and cinnamon in a bowl.
  11. Roll the warm rabanadas in the cinnamon sugar.
  12. Serve warm. Add honey or syrup if you like.

Notes

  • Slightly stale bread works better than fresh bread.
  • Keep the oil at medium heat. Too hot will burn the outside fast.
  • These taste best fresh. Reheat in a pan or oven if needed.
  • This recipe is often made during Christmas but works year-round.