Rabanadas (Portuguese Fried Toast)
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
milk
warm |
|
| ¼ | cup |
rum
|
*
|
| 8 | slices |
white bread
from square loaf |
|
| 2 | large |
eggs
beaten |
|
| ½ | stick |
butter
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
cinnamon
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sugar
|
|
| 118 | ml |
milk
warm |
|
| 59 | ml |
rum
|
*
|
| 8 | slices |
white bread
from square loaf |
|
| 2 | large |
eggs
beaten |
|
| 56.5 | g |
butter
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
cinnamon
ground |
*
|
Directions
Mix first 3 ingredients.
Soak bread in this mixture. Now lift each slice carefully with a wide spatula and dip in beaten egg to cover both sides.
Carefully transfer each slice to a frying-pan in which plenty of butter is quietly sizzling.
Fry golden-brown on both sides.
Sprinkle with sugar and cinnamon.
