Preparation Time: 45 minutes
Difficulty Level: Medium
Serves 3 People
INGREDIENTS:
1 loaf of Rio Maior bread;
4 eggs;
250 ml of milk;
100 g of sugar;
Ground cinnamon or a cinnamon stick;
500 ml of oil for frying;
Sugar and cinnamon to taste (for sprinkling);
PREPARATION:
1. Slice the bread into pieces about 2–3 cm thick;
2. Heat the milk with a cinnamon stick and set aside;
3. Beat the eggs in a bowl;
4. Dip each bread slice in the milk mixture on both sides, then coat it well with the beaten egg;
5. Heat the oil in a frying pan and fry the slices until golden on both sides (about 2–3 minutes per side). Place on paper towels to remove excess oil;
6. Mix sugar and cinnamon to taste and sprinkle over the warm rabanadas.
4 eggs;
250 ml of milk;
100 g of sugar;
Ground cinnamon or a cinnamon stick;
500 ml of oil for frying;
Sugar and cinnamon to taste (for sprinkling);
PREPARATION:
1. Slice the bread into pieces about 2–3 cm thick;
2. Heat the milk with a cinnamon stick and set aside;
3. Beat the eggs in a bowl;
4. Dip each bread slice in the milk mixture on both sides, then coat it well with the beaten egg;
5. Heat the oil in a frying pan and fry the slices until golden on both sides (about 2–3 minutes per side). Place on paper towels to remove excess oil;
6. Mix sugar and cinnamon to taste and sprinkle over the warm rabanadas.
Enjoy your meal!
