Portuguese Rabanadas
Ingredients
15 thick slices of day old bread with crusts trimmed
1/2 litr (2 cups) of whole milk
6 eggs lightly beaten
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
Syrup:
1 cinnamon stick (about 2 cm or 1 inch in length)
2 long strips of orange rind
4 tablespoons caster sugar or natural cane sugar
185 milliliters (3/4 cup) water
6 tablespoons of ruby port
For frying: butter (real butter, no margarine please)
Preparation
1
Whisk together the milk, eggs, vanilla extract and cinnamon. Pour into a large flat pan or bowl and place the bread slices in it.
2
Let sit for half an hour and then flip the bread slices over. Let sit for another half an hour.
3
For the syrup:
4
In a small stainless steel sauce pan, place the cinnamon stick, orange rind, sugar and water. Stir to dissolve the sugar and bring to a boil.
5
Then add the port. Keep boiling until the sauce is slightly thickened and like a syrup. Remove from heat.
6
Frying:
7
Heat 1 tbsp of butter in a non-stick frying pan. Shake the bread out of the milk mixture and fry until the underside is golden. Turn and cook until firm and golden. Serve right away with a little sugar and cinnamon sprinkled on top and the port wine syrup drizzled over top of it.
8
Repeat this for the rest of the slices. (Hint: Approximately 1 tbsp of butter for every two slices of bread when frying)
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About
This is a traditional Portuguese recipe normally served at Christmastime. However in our household it is served as a breakfast treat on any special occasion.
Yield:
12 servings
Added:
Friday, June 17, 2011 - 3:26pm
