Think of this Rabanada recipe as a Nutella on toast!
Take your morning ritual to the streets of Brazil by cutting your fork into Rabanada. It is a Brazilian take on French toast, with the bread soaked in milk before coated in the egg to it give the toast an extra custardy texture. Martin Benn, highly regarded as one of Australia’s best chefs, has created this Rabanada recipe with a twist – by adding extra chocolate!
“I decided to top it with a take on the Brazilian chocolate Brigadeiro – it’s a kind of like Nutella on toast!”
Invite your mates round for an impromptu visit to Brazil by the kitchen table by following Benn’s easy Rabanada recipe. We recommend having it with a cup of Brazil Lungo coffee to give yourself the full Amazonian experience.
Rabanada with Brigadeiro Chocolate Fudge Cream (serves 6)
For the Brigadeiro Chocolate Fudge Cream:
- 397g tin Nestle Condensed Milk
- 120g chocolate 65% cocoa
- 50g butter, diced
For the Cinnamon Sugar:
- 200g caster sugar
- 2 tsp ground cinnamon
For the Rabanada:
- 1 large loaf of white bread (preferably 1-2 days old)
- 6 eggs
- 450mls whole milk
- 100g butter
- Orange zest
- Chocolate sprinkles
- Oil, for cooking
- 1 pinch sea salt
To make your Brigadeiro Chocolate Fudge Cream, add condensed milk to a pot over low heat then stir through the chocolate pieces until it is completely melted. Turn the heat to medium and beat the mix until it starts to come away from the sides of the pan.
Remove from the heat and add in the butter and stir through, combining together until the mixture becomes glossy.
Add the salt and then pour into a piping bag and set at room temperature until required.
To make your cinnamon sugar, simply stir the sugar and cinnamon together in a bowl until well combined. Set aside.
To make the Rabanada, cut the bread into 2cm thick slices and have 6 slices prepared total. Using a 10cm round pastry cutter, cut rounds out of each slice of bread and set to one side.
Lightly beat the eggs together in a bowl and set to one side.
Pour the milk into a pot over low heat. Once warm, add in the butter and orange zest and whisk to combine. Set aside.
Heat a pan over a medium high heat and add in the oil so that it is approximately 5-8mm in depth. Bring the temperature of the oil to very hot.
Working with one bread round at a time, dip into the milk and let sit for 30 seconds to absorb.
Next, dip the bread into the beaten eggs, making sure to coat all over. Place the soaked bread into the hot oil and fry for 2 minutes on each side or until golden and crisp.
Remove the fried bread from the pan and place onto paper towel and season with salt.
Continue to fry the remaining bread until all is fried then coat with cinnamon sugar.
Place the round of fried bread onto the centre of the plate and then pipe the Brigadeiro Chocolate Fudge Cream over the top.
Add the zest of an orange and finish with chocolate sprinkles. Serve immediately.
Featured image: Nescafe Farmer Origins
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