Lovers of Portuguese pastries, this is the recipe for you! A delicious, comforting dessert that's easy to make.
Have you ever tasted rabanadas? Discover this delicious Portuguese variation on French toast. Served with port wine syrup, it differs from French toast in the presence of lemon and cinnamon. This anti-waste recipe is easy to make and requires few ingredients. Although this dessert is usually eaten at Christmas, it can be prepared all year round, to the delight of gourmets. But before we share the recipe with you, let’s look back at the origins of rabanadas
What makes rabanadas unique?
- Soaked in flavored milk (sometimes with wine or port for a richer taste)
- Fried rather than baked or pan-toasted
- Often topped with honey, syrup, or a sweet wine sauce
- Traditionally served cold or at room temperature, unlike French toast, which is usually served warm
They’re rich, comforting, and packed with flavor—essentially a festive, more decadent cousin of French toast with deep cultural roots in Portuguese cuisine.
💖 Why You’ll Love These Rabanadas
- Rich & Comforting: Made with milk, eggs, and cinnamon, each bite is warm, custardy, and cozy holiday flavor.
- Perfect for Leftover Bread: A smart and tasty way to use up stale bread — just soak, fry, and enjoy.
- Festive Tradition: Rabanadas are a beloved Christmas dessert in Portugal and Brazil, making them perfect for special occasions.
- Crispy Outside, Soft Inside: Fried to golden perfection, they have the ideal texture contrast you’ll crave again and again.
- Customizable Toppings: Dust with cinnamon sugar, drizzle with honey, or pour over sweet wine syrup —they’re easy to personalize!
How to prepare this recipe
For perfect rabanadas, there are two key points to bear in mind. First, choose a very dry bread so that it can absorb the fragrant milk as well as possible hile retaining its firmness during baking. Secondly, heat the milk slowly to fully infuse the cinnamon and lemon aromas.
Careful attention to these details results in a texture that’s soft on the inside and crisp on the outside. Cooking must be precise: hot oil for quick frying guarantees a golden, tasty crust.
Ingredients to make the Recipe for rabanada
- 2 eggs,
- 80 ml whole milk
- powdered cinnamon
- lemon zest,
- port wine syrup (optional),
- brioche slices,
- 2 tablespoons vegetable oil.
How to Make RRabanadas—tep by Step
- Gently heat milk, brown sugar, lemon peel, and cinnamon for ten minutes. Cool the mixture and add the port wine syrup (optional).
- Cut the bread into 2 cm-thick slices. Soak bread slices in the mixture. Once the first side is well soaked, turn the slices over.
- Break two eggs into a bowl and mix. Soak each slice of bread in the mixture.
- Pour olive oil into a frying pan. Fry bread slices on both sides, then drain on paper towels to remove excess oil.
- Mix sugar and cinnamon powder in a bowl. Dip the fried bread slices in the mixture.
- All that’s left is to serve the dessert and enjoy it, hot or cold!
🍽️ Best Ways to Serve
- Classic Style: Serve sprinkled with cinnamon sugar and a drizzle of honey.
- Holiday Treat: Pair with sweet port wine or a fruit compote during Christmas festivities.
- Brunch Favorite: Add a dollop of whipped cream or fresh berries for a breakfast twist.
- With Syrup: Pour over a simple syrup made from sugar, cinnamon, and orange peel for added flavor.
🧾 Nutritional Information (Per SeServing—prox.)
Note: This is an estimate and will vary depending on bread type, oil, and toppings used.
- Calories: 180–250
- Fat: 8–12g
- Carbohydrates: 25–30g
- Protein: 4–6g
- Sugar: 10–15g
- Fiber: 1–2g
🧊 Storage & Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a skillet or air fryer for crispiness, or microwave for a softer texture.
- Freeze: You can freeze cooked rabanadas for up to 1 month. Reheat from frozen in the oven at 350°F (175°C) until heated through.
