Cinnamon eggy bread (Rabanada)

Cinnamon eggy bread (Rabanada)

A treat at Ceia de Natal - Christmas supper eaten after Mass - this, like many Brazilian dishes, has Portuguese roots.

By , 21 September 2015
Cinnamon eggy bread (Rabanada)
  • Ready in: 45 mins
  • Serves: 4
  • Price: 88p per serving
Nutritional Info
Each 187g serving contains
  • Fat med
    18.3g
    26%
  • Saturates med
    5.8g
    29%
  • Sugars high
    29.9g
    33%
  • Salt low
    0.56g
    9%
  • Energy 1738KJ 415KCAL
    21%
of your reference intake.
Typical energy values per 100g: 929kJ/222kcal.
Ingredients
  • 3 large eggs
  • 3 tbsp condensed milk
  • 4 tbsp whole milk
  • 1/2 tsp vanilla extract (optional)
  • 4 slices brioche
  • 3 tbsp olive oil
  • Pinch cinnamon
  • Chocolate sauce, to serve
  • Mixed berries, to serve
Method
  • Beat together the eggs, condensed milk, whole milk and vanilla extract, if using.

  • Pour into a shallow dish and add the brioche slices, turning to coat them. Leave to absorb the liquid for 20 minutes.

  • When ready to cook, heat the oil in a frying pan and cook the slices for 2-3 minutes on each side until golden.

  • Drain on kitchen roll, dust with cinnamon, and serve with chocolate sauce and berries.