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Portuguese Recipe: Rabanadas (Portuguese French Toast)

Cooking 15 min Preparation 15 min 6 easy
Recipe type: Dessert Cuisine: Portuguese

Christmas time in Portugal is laden with sweet, delicious desserts that are not only easy to make, but typically has Port wine associated with it. If you’re not drinking a glass of Port with your dessert – as one should always do – you’re pouring it in, on, or over as is the case with Rabanadas. This Portuguese styled french toast is perfect as an after dinner dessert, or as a snack on a snowy winter afternoon. Our suggestion, make a pot of mulled wine to pair with it, and you’re in heaven!


  • 1/2 loaf (2 day old) French bread, cut into 1-inch slices
  • 1 cup water
  • 2 cups sugar
  • 1 Lemon Rind
  • 2 sticks Cinnamon
  • 1 tbsp Honey
  • 2 tbsp of Butter
  • 1 tbsp of Brandy
  • 1 cup of basic Ruby or Tawny Port Wine
  • Salt (to taste)
  • 3 eggs
  • Oil for frying
  • Powdered Cinnamon (to taste)


  1. In a small pot stir in water, 1.5 cups of sugar, lemon rind, cinnamon sticks, honey, butter, brandy, salt and port wine. Bring to a boil, then put to the side until cool.
  2. In a small bowl, whisk eggs and set aside. 
  3. Heat 1 in. of oil to 350°F. Working with a few slices at a time, dip slices of bread into the cold syrup until liquid is absorbed, then both sides into the egg mixture. Remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels.
  4. Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature. 

Recipe Video

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