Rabanadas (Fatias Douradas)

Rabanadas and coffee

Rabanadas are also known as Fatias Douradas. In general terms, this dessert consists of slices of bread dipped in milk and egg and fried. It's a very traditional Portuguese dessert usually prepared during Christmas and New Year's Eve festivities. It's very popular in Brazil as well.

In the videos below you can watch two takes on this dish. In Portugal and Brazil alike, there are numerous regional variations and each family has its own recipe and method. The most common preparation is to use two days old bread softened with milk and then rolled in egg and fried in vegetable oil.

The type of bread used varies according the region. Usually a white soft bread is chosen since they absorb liquids a lot better.

Other regional variation is the way of softening the bread. Some regions soften it with red or port wine while others prefer milk. Usually the bread is then fried in oil but in some places it's boiled in syrup with lemon and cinnamon aroma.

It's served with sprinkled powdered cinnamon. Most people like to drink coffee, Port or Madeira wine with the Rabanadas. 

Ingredients

1 bread (2 days old. Choose a long form and soft in texture).
600 ml whole milk.
1 pinch of salt.
1 lemon peel.
1 cinnamon stick.
5 eggs (use 6 if they are small).
250g sugar (granulated white sugar).
2 teaspoons powdered cinnamon.
300ml vegetable oil

Preparation

1. Start by boiling the milk with the lemon peel and the cinnamon stick. Boil for at least 2 minutes and reserve letting it cool.
2. Whisk the whole eggs in a wide bowl. Reserve.
3. Slice your bread (3cm / 1 inch slices). Put the bread slices inside a baking sheet (a very wide pan or pyrex will do just fine).
4. Pour the milk on the bread bit by bit. You want the milk to penetrate the bread fibers and the bread wet to the touch but not soaked. Don't overdo it. If the bread has too much liquid put it in a drainer or another baking sheet to drain excess liquida.
5. Put the oil in a very wide frying pan and turn on your stove in medium-high. To check the temperature drop a bit of bread into the oil. The bread needs to fry without burning. When you reach this temperature it's time to start frying your bread.
6. Take the first slice of moist bread and dip it in the egg. Cover the entire bread surface and gently put it to fry. Check the progress lifting a bit the bread slice from the oil with two spoons just enough to see the colour. When it gets golden flip the bread slice and fry the other side.
7. Once it's done remove from the frying pan into a recipient with absorbent paper or into a drainer. This serves to drain the excess oil.
8. Once they are all fried, roll the bread in the sugar and sprinkle with powdered cinnamon.

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Try both varieties (or any other) and tell me what's your favorite!