Cinnamon-flavored treats are everything during the festive season. There are all sorts of ways to enjoy this amazing spice and in Portugal that means making plenty of Rabadanas to snack on or enjoy as a simple dessert. They’re crispy and sweet slices of toasted French bread, that go really well with a hot drink on the side.
It’s a great way to make use of any stale bread you might have left over in the pantry so definitely give this recipe a try!
- 12 slices baguette a day old, cut into 1-inch slices
- 2 tbsp ground cinnamon
- 150 g sugar
- 1/2 liter milk
- 1 packet vanilla sugar or 1 tsp vanilla essence
- 5 eggs
- 250 g butter
- granulated sugar
- ground cinnamon
- In a small saucepan, heat up the milk and dissolve the vanilla sugar (or vanilla essence).
- In a separate bowl beat the eggs. Add the cinnamons.
- Heat a frying pan and melt about 2-3 tablespoons of butter at a time.
- Take a bread slice and dip it into the vanilla milk, allowing it to soak well before turning over on the other side.
- Dip the bread slice in the egg on both sides and fry until browned and crispy. You'll want to work in batches of 3 or 4 slices at a time (depending on how large your frying pan is).
- Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.