Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Rabanadas à portuguesa are one of the most beloved flavours of Christmas, made with bread, milk, eggs, sugar and cinnamon.
The recipe transforms day-old bread into a golden dessert, moist on the inside and fragrant.
Ingredients
- 1 loaf suitable for rabanadas or a day-old baguette
- 700 ml milk
- Lemon peel
- 1 cinnamon stick
- 4 eggs
- Sugar and cinnamon for dusting
- Oil for frying
Method
- Heat milk with lemon and cinnamon and let it cool.
- Cut the bread into thick slices.
- Dip the slices in flavoured milk.
- Dip in beaten eggs.
- Fry until golden on both sides.
- Drain and sprinkle with sugar and cinnamon.
Tips from Empório Portugal
- Stale bread absorbs without falling apart.
- Milk should be warm, not boiling.
- Fry in hot oil so the slices do not become soggy.
Possible substitutions in Brazil
- Stale French bread can be used.
- It is also possible to bake, taking on a different texture.
Pairing
Coffee, black tea or Tawny Port. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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