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collection by ICAF Europe

Rabanadas (a kind of cinnamon 'French toasts')

These rabanadas can be found throughout Portugal

1 loaf of bread (from the previous day)
3 dl milk
4 eggs
300 g sugar
strips of rind of one lemon
oil for frying

Photograph (c)2008 Sofia Martins

Put two tablespoons of sugar and one strip of the lemon rind in a pan of milk and bring to the boil. Let cool. In another bowl, beat the eggs well, leaving no trace of the whites.

Cut the bread into slices about 1.5 cm thick and dip each into the milk mixture and then into the beaten eggs. Fry in hot oil and drain using absorbent paper or a cloth.

Serve sprinkled with sugar and cinnamon or pour on a syrup prepared with the remaining sugar, lemon rind and cinnamon.


Wine Rabanadas
These are a variation of the traditional rabanadas eaten all around Portugal for Christmas, and they are mainly produced in the district of Braga, in northern Portugal. The recipe is exactly as above, but instead of using milk to soak the bread in, white wine is used.