Rabanada is a delicious way to use up day-old bread and turn it into something truly special. It’s easy to make, budget-friendly, and full of cozy flavor from the milk, sugar, and cinnamon. Whether served warm or at room temperature, it’s a crowd-pleasing dessert that brings people together. Plus, it’s incredibly versatile—you can enjoy it for breakfast, dessert, or even as a sweet snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stale French bread or baguette
Whole milk
Sweetened condensed milk (optional for added richness)
Sugar
Eggs
Ground cinnamon
Vegetable oil for frying
Cinnamon sugar for coating
Directions
Slice the stale bread into 1-inch thick pieces and set aside.
In a bowl, whisk together milk, sweetened condensed milk (if using), and sugar until well combined.
In a separate bowl, beat the eggs thoroughly.
Dip each bread slice into the milk mixture, allowing it to soak briefly, but not too long to prevent it from falling apart.
Then dip the soaked bread into the beaten eggs, coating both sides.
Heat oil in a deep pan over medium heat. Once hot, carefully place the slices in the oil.
Fry each side until golden brown, about 2–3 minutes per side.
Remove and drain on paper towels to remove excess oil.
While still warm, roll or sprinkle each slice with cinnamon sugar.
Serve immediately or allow to cool to room temperature.
Servings and timing
This recipe makes approximately 8 slices of rabanada. Prep time: 10 minutes Cook time: 20 minutes Total time: About 30 minutes
Variations
Baked Rabanada: Bake in the oven at 375°F (190°C) for 20–25 minutes instead of frying.
Rabanada with Wine: Soak the bread in sweet red wine instead of milk for a traditional Portuguese variation.
Stuffed Rabanada: Add a layer of dulce de leche or cream cheese between two slices of bread for a filled version.
Chocolate-Dipped: Drizzle or dip the rabanadas in melted chocolate after frying for an indulgent finish.
Coconut Rabanada: Add shredded coconut to the cinnamon sugar for a tropical touch.
Air Fryer Rabanada: Cook in the air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway.
Vegan Rabanada: Use plant-based milk and a flaxseed egg substitute for a dairy-free version.
Orange-Infused: Add orange zest to the milk mixture for a citrusy twist.
Crispy Cornflake Coating: After egg dipping, press slices into crushed cornflakes for an extra crunch.
Sweetened Condensed Milk Drizzle: Serve with a drizzle of condensed milk on top for extra richness.
Storage/Reheating
Store leftover rabanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or conventional oven at 350°F (175°C) for about 5–10 minutes, or warm them briefly in the microwave (though the texture may be softer).
If you plan to make them ahead, fry the slices and store them without the cinnamon sugar. Reheat and then coat with the cinnamon sugar right before serving for best texture.
FAQs
What kind of bread is best for rabanada?
Stale French bread or baguette works best because it absorbs the liquid without falling apart.
Can I use fresh bread?
Fresh bread tends to become too soggy, so it’s best to use day-old or slightly dried bread.
Is rabanada the same as French toast?
It’s very similar, but rabanada is often richer, uses sweetened condensed milk, and is typically coated with cinnamon sugar.
Can I make rabanada ahead of time?
Yes, you can fry them in advance and reheat before serving. Add the cinnamon sugar coating after reheating for best results.
Can I bake rabanada instead of frying?
Yes, baking is a great alternative. It’s less traditional but makes for a lighter version.
Is it necessary to use sweetened condensed milk?
No, it’s optional, but it adds extra sweetness and creaminess.
What oil is best for frying rabanada?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.
How do I keep rabanada crispy?
Serve them immediately after frying and avoid covering them tightly, which traps steam and softens the crust.
Can I freeze rabanada?
It’s not ideal, as the texture changes after freezing and thawing, but it can be done if wrapped tightly.
What can I serve with rabanada?
Rabanada is great on its own but can also be served with fresh fruit, whipped cream, or a drizzle of honey or caramel.
Conclusion
Rabanada is a beloved Brazilian treat that’s rich in flavor, simple to prepare, and deeply satisfying. Whether enjoyed warm during the holidays or as a comforting sweet bite any time of year, this crispy, custardy dessert is always a hit. Its versatility and nostalgic charm make it a recipe worth keeping in your collection.
Rabanada is a traditional Brazilian dessert similar to French toast, made by soaking slices of stale bread in sweetened milk and eggs, then frying until golden and coating with cinnamon sugar. Crispy outside and soft inside, it’s a comforting treat often enjoyed during Christmas and festive gatherings.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:8 slices
Category:Dessert
Method:Frying
Cuisine:Brazilian
Diet:Vegetarian
Ingredients
8 slices of stale French bread or baguette (1-inch thick)
1 1/2 cups whole milk
1/2 cup sweetened condensed milk (optional)
2 tablespoons granulated sugar
3 large eggs
Vegetable oil for frying
1/2 cup cinnamon sugar (for coating)
Instructions
Slice the stale bread into 1-inch thick pieces and set aside.
In a bowl, whisk together milk, sweetened condensed milk (if using), and sugar until combined.
In a separate bowl, beat the eggs thoroughly.
Dip each bread slice into the milk mixture, letting it soak briefly without becoming too soggy.
Then dip the soaked bread into the beaten eggs, coating both sides.
Heat about 1 inch of oil in a deep skillet over medium heat.
Once hot, carefully place the slices in the oil and fry each side until golden brown, about 2–3 minutes per side.
Remove and drain on paper towels to remove excess oil.
While still warm, roll or sprinkle each slice with cinnamon sugar.
Serve immediately or let cool to room temperature.
Notes
Use day-old bread for best texture—it holds up better to soaking and frying.Fry in batches to avoid overcrowding the pan.For best crispness, coat with cinnamon sugar just before serving.You can bake or air fry for a lighter version.Optional: drizzle with condensed milk or caramel for extra indulgence.
