Tuga Pops − Saturday, December 18, 2021, 5 Years ago in Bread Recipes

5 out of 5 with 3 ratings

Port Wine Rabanadas Recipe | Portuguese-Style French Toast

Name: Port Wine Rabanadas Recipe | Portuguese-Style French Toast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 Servings
Cuisine: Portuguese
Ingredients: 1 Portuguese bread, cut into 3/4 inch slices, not to thick and not to thin; 2 tablespoons of sugar, or more; 2 tablespoons of cinnamon, or more; 5 eggs, mixed; 2 cups of whole milk, or more; 1 cup of Port wine, Sandeman seems to be the best; 1 teaspoon of vanilla extract; Oil (to taste)

Savor Port Wine Rabanadas — Portuguese-style French toast soaked in milk, eggs, and Port wine, fried to golden perfection, and dusted with cinnamon sugar.

40 min 8 servings Very Easy Prep time 20 min Cooking Time 20 min

Bread Recipes

2 reviews

21k views

You will love this Port Wine Rabanadas Recipe | Portuguese-Style French Toast

Indulge in the delightful flavors of Port Wine Rabanadas, a Portuguese twist on classic French toast! This scrumptious treat features slices of bread soaked in a rich blend of milk, eggs, and Port wine, then fried to a golden crisp and finished with a sprinkle of cinnamon sugar. Perfect for brunch or a sweet dessert, these rabanadas will transport your taste buds to Portugal with every bite. Get ready for a delicious adventure!

Ingredients

1 Portuguese bread, cut into 3/4 inch slices, not to thick and not to thin2 tablespoons of sugar, or more2 tablespoons of cinnamon, or more5 eggs, mixed2 cups of whole milk, or more1 cup of Port wine, Sandeman seems to be the best1 teaspoon of vanilla extractOil (to taste)

Equipment:

Large plateDeep plateSmall wide containerFrying panPaper towels

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

Mix the sugar and cinnamon on a large plate.
Mix the 5 eggs in a deep plate.
Mix the whole milk, the port wine and the vanilla extract in a small but wide container.
Heat a frying pan with the oil.
Dunk each slice of bread in the milk mixture, then on the egg mix.
Fry the slices until golden brown on both sides.
Once done, place them on paper towels to absorb access oil.
Tap each side of the slices on the sugar and cinnamon and serve.

Recipe Tips

•

To achieve a perfect soaked texture without falling apart, let the bread slices sit in the milk and Port wine mixture for at least 10 minutes per side before cooking, ensuring they absorb enough liquid without becoming overly soggy.

•

For a richer flavor, consider adding a pinch of nutmeg or cardamom to the egg mixture along with the vanilla extract; this will enhance the warm spices characteristic of traditional rabanadas.

•

Avoid using too much oil when frying; instead, opt for a moderate amount to prevent the rabanadas from becoming greasy. A non-stick skillet can also help in achieving a golden brown color without excess oil.

Adapted from a Recipe by: Eddie Santos

Nutritional Facts (Per Serving)

Calories

260 kcal

Fat

8 g

Carbs

11 g

Protein

27 g

Frequently Asked Questions

Can I use a different type of bread instead of Portuguese bread for Rabanadas?

Yes, you can substitute Portuguese bread with brioche or challah for a similar texture and flavor. Just ensure the bread is sturdy enough to soak up the milk and egg mixture without falling apart.

How should I store leftover Rabanadas, and can they be reheated?

Leftover Rabanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through, which will help retain their texture.

What if my Rabanadas are not browning properly in the pan?

If your Rabanadas are not browning, ensure that the oil is hot enough before adding the bread. You can test the oil by dropping a small piece of bread into it; if it sizzles immediately, the oil is ready. Additionally, avoid overcrowding the pan to allow for even cooking.

Recommended Drink Pairings

Wine

Portuguese: Sandeman Ruby Port - This vibrant and fruity Port complements the sweetness and richness of the rabanadas beautifully.

General: Late Bottled Vintage Port - A rich and bold option that pairs well with the dessert-like qualities of the dish.

Beer

Portuguese: Super Bock - This pale lager offers a refreshing contrast to the rich flavors of the dish.

General: Lager - A light lager enhances the sweetness without overpowering the flavors of the rabanadas.

Other Beverages

Coffee: A medium roast coffee adds a lovely bitterness that balances the sweetness of the rabanadas perfectly.

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Reviews (2) Add a review

Norma vieira morrison

I usually do this for my French Toast recipe but will and wine next time.

4 Years ago, Friday, April 15, 2022

Tuga Pops

Great to hear Norma. ðŸ™‚

4 Years ago, Saturday, April 16, 2022

Tuga Pops

Joined 11 Years ago n/a

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