As rabanadas são um clássico incontornável da mesa de Natal portuguesa, trazendo memórias de conforto e celebração. Esta versão eleva a tradição a um novo patamar de indulgência, com um recheio cremoso e surpreendente de leite condensado cozido. O resultado é uma rabanada dourada e fofa por fora, com um coração doce e aveludado que se derrete na boca, tornando cada dentada numa experiência inesquecível.

Ingredientes

  • 1 Pão Cacete (duro)
  • 1 Chávena de chá de leite
  • 2 Ovos
  • 1/2 Lata de Leite Condensado Cozido
  • 2 Chávenas de Óleo vegetal para fritar
  • 2 c.s. de Açúcar branco + 1 c.s. de Canela em Pó para Polvilhar

Preparação

  1. Corte o pão em fatias com cerca de 5cm de largura. Com uma faca pequena faça um corte até meio da fatia (como se fosse fazer uma sandes) e com uma colher coloque um pouco do leite condensado cozido no interior.
  2. Recheie todas as fatias e reserve.
  3. Numa taça bata os ovos e misture o leite. Reserve.
  4. Noutra taça coloque o açúcar e a canela e reserve.
  5. Ponha o óleo na frigideira e deixe aquecer.
  6. Passe as fatias de pão na mistura do ovo com o leite e leve a fritar de ambos os lados até ficarem bem douradas.
  7. Ao retirá-las do óleo, deixe escorrer alguns instantes em papel absorvente e em seguida passe na canela e no açúcar.

From our festive kitchen to yours, here is a recipe for a sweet treat that is sure to become a new favourite.

Stuffed Portuguese French Toast (Rabanadas)

Rabanadas are the Portuguese answer to French toast, but they hold a special place as one of the most beloved and essential treats of the Christmas season. Traditionally, they are made by soaking stale bread in milk (and sometimes wine), dipping it in egg, and frying it to golden perfection before dusting with cinnamon and sugar. This recipe, however, offers a wonderfully decadent twist on the classic.

The secret to this version is the luscious surprise hidden inside each slice: leite condensado cozido, which is essentially a thick, creamy caramel identical to dulce de leche. A small pocket is carefully cut into each slice of bread and filled with this sweet, rich cream before the rabanada is soaked and fried. This simple addition transforms the humble fried bread into a truly indulgent dessert or a spectacular breakfast treat.

The key to perfect rabanadas is using sturdy, day-old bread. A crusty loaf like a baguette is ideal, as it has the structure to absorb the milk and egg mixture without becoming overly soggy and falling apart. Make sure the oil is hot enough to create a crisp, golden exterior quickly, preventing the inside from becoming greasy. Served warm, with their irresistible cinnamon-sugar coating, these stuffed rabanadas are pure comfort and joy.

Ingredients

  • 1 day-old baguette or crusty loaf
  • 1 cup of milk
  • 2 eggs
  • 1/2 can of cooked condensed milk (dulce de leche)
  • 2 cups of vegetable oil, for frying
  • 2 tbsp white sugar + 1 tbsp ground cinnamon, for coating

Preparation

  1. Cut the bread into thick slices, about 5cm (2 inches) wide. Using a small knife, carefully make a slit into the side of each slice to create a pocket, being careful not to cut all the way through. Using a small spoon, fill the pocket with a little of the cooked condensed milk (dulce de leche).
  2. Continue until all the bread slices are filled and set them aside.
  3. In a shallow bowl, whisk the eggs and then mix in the milk. Set aside.
  4. In another shallow bowl, combine the white sugar and ground cinnamon. Set aside.
  5. Pour the vegetable oil into a frying pan and heat it over a medium-high heat.
  6. One by one, dip the stuffed bread slices into the egg and milk mixture, allowing them to soak briefly on each side. Fry them in the hot oil until they are golden brown on both sides.
  7. As you remove the rabanadas from the oil, let them drain for a few moments on a plate lined with paper towels. While they are still warm, coat them generously in the cinnamon-sugar mixture.
  8. Serve immediately while warm.