Day-old baguette gets a second life as rabanada: milk-soaked slices dipped in egg, fried and rolled in cinnamon sugar. This small batch makes four pieces. Maple syrup is an optional finishing touch in this version.

Rabanada (Brazilian French Toast)

Milk-soaked baguette slices dipped in egg, fried until golden and coated in cinnamon sugar. This version includes optional maple syrup for serving.

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Prep Time 40

Cook Time 15

Total Time 55

Servings: 4 Servings

Ingredients Method Notes

Ingredients

Vegetable Oil
4 Slices of Day Old Baguette, 3/4 inch thick
1 cup Milk
1 tsp Vanilla
2 eggs, lightly beaten
1/2 cup Sugar divided: 1/4 cup for soaking and 1/4 cup for coating
1 tsp Cinnamon
Maple Syrup optional, for serving

Method

In a shallow baking dish, arrange the bread slices in a single layer. In a small bowl mix the milk, 1/4 cup sugar and vanilla. Pour the milk over the bread slices. Allow the bread to soak up the milk mixture for at least 20 minutes.
Mix the remaining 1/4 cup sugar with the cinnamon in a shallow bowl. Line a tray with paper towels. Heat the vegetable oil in a deep, heavy pan, leaving plenty of room above the oil to prevent overflow.
When the bread has soaked up the milk, carefully pick up a piece of bread, dip in the beaten egg and place in heated oil. Cook for 1-2 minutes and flip to cook an additional 1-2 minutes on that side.
Transfer the golden brown rabanadas to the sheet pan. When all are cooked, dredge all sides of the bread in the cinnamon sugar mixture. Serve with maple syrup, if using.

Notes

Makes 4 pieces. The timing includes at least 20 minutes for the bread to soak. Serve the optional maple syrup separately.

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Cooking notes

Handle the soaked bread gently. Use a spatula to lift the softened slices and let excess liquid drain before the egg coating. Day-old bread holds its shape better than a very soft fresh loaf.

Give the slices room. Fry in batches if needed so you can turn the bread without crowding the pan. Drain each batch, then coat it while still warm.

Decide on syrup at the table. The cinnamon-sugar coating already brings sweetness. Serve the optional maple syrup separately so everyone can choose.

Cinnamon-sugar rabanada from the Brazilian dessert guide — From MFD’s Brazil in Four Desserts guide. Food illustration created with AI.

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