This summer, create memories, not
bills Sponsored by Best Western
Rabanada usually makes an
appearance on the Brazilian
breakfast table around
Christmastime, but it's so
delicious we whip it up all year
long. Most recipes call for the
bread to be soaked briefly, fried,
and sprinkled with cinnamon sugar.
Our version sits overnight before
frying to allow the custard to
really soak in. Then, like a
churro, we completely cover it in a
cinnamon-cocoa-sugar mixture. Team
this with our Marinated Mango or
Grapefruit Spike, and you're set
for Sunday brunch. What to buy: Use
unsweetened cocoa powder in this
recipe. We prefer the custardy
texture that results from using a
narrow (about 2 inches wide)
baguette rather than a thicker one;
however any size baguette will
work. Game plan: Frying the bread
for 8 to 10 minutes makes for a
crispy outside and a custardy
interior, but go ahead and adjust
the cooking time to your French
toast preferences. This recipe was
featured as part of our Father's
Day Breakfast menu.
