Rabanada (Brazilian-Style French Toast)

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2.jpgSubmitted by Hotel Yountville ~ Executive Chef David Frakes

Hotel Yountville opens October 22nd, 2010 and Executive Chef David Frakes looks forward to exploring the possibilities of fried bread that has been soaked in condensed milk and a variety of flavorings. As he says "How can you go wrong, really?,...Trendy? Maybe. Delicious? Definitely!!!"


INGREDIENTS

  • 1 Lg Sourdough Baguette (or medium sweet)
  • 3 Lg Eggs
  • ¾ C Sweetened Condensed Milk
  • 5 T Whole milk
  • ½ t Vanilla Extract
  • Small Pinch Kosher Salt
  • ½ C Sugar (Turbinado, or Granulated)
  • ½ T Unsweetened Cocoa Powder
  • ¼ t Cinnamon (or Allspice/Mace/or Clove, ground)
  • For frying, Vegetable Oil

METHOD

Cut baguette on the bias into 1-inch-thick slices, (you should have about 16 slices).
Combine egges, condensed milk, whole milk, vanilla extract, and kosher salt in a medium bowl and whisk until evenly combined.

Pour egg mixture into a shallow dish that will snugly hold all of the bread, (such as a glass baking dish or a large pie plate), and add baguette slices.

Turn slices to coat well in mixture. Cover with plastic wrap and refrigerate until egg mixture is almost completely absorbed, at least 4 hours or up to overnight.

Combine sugar, cocoa powder, and cinnamon, and mix until evenly distributed, reserve.

When bread has soaked, fill a medium pot with oil to a depth of 2 inches. Heat over medium heat until oil registers 330°F on a deep-fat thermometer.

Place cinnamon-cocoa mixture on a plate and set aside. Line another plate with a layer of paper towels and set aside.

Remove bread slices from egg mixture, allowing excess egg to drip away. Place 4 to 6 pieces of bread in hot oil, (being sure not to overcrowd the pot).

Fry bread slices until they are dark golden brown on one side, 4-5 minutes. (You'll want the oil to maintain a temperature of 325°F while the bread is frying; adjust the heat as necessary to achieve this).

Flip bread and fry another 4-5 minutes. Remove from oil and place on the paper towel-lined plate to drain.  While still hot, dredge French toast in cinnamon-cocoa mixture and shake off excess. Repeat frying process with remaining pieces.

NOTE: If a more 'custardy' interior is desired, only use the egg yolk in your dredging mixture. The yolk (fat) will create the custard and will not souflee in an oven. Egg white (protein) will curdle a proper custard and souflee quite nicely-it will create a lighter, 'fluffier' product.

Makes: 4-6 Servings

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1 Comments

You got my fiance over here asinkg where those beautiful pics were taken. I love CA, especially northern CA. Might just have to have our anniversary wedding there!! You guys did a fantastic job capturing the beauty of the wine country. This couple was incredibly blessed!!

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