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slices of toasted bread dusted with sugaR

Golden Rabanadas by Vasco Coelho Santos

Chef Vasco Coelho Santos from Michelin-starred Euskalduna Studio, in Porto, Portugal, shares his recipe for a crowd-pleasing rabanadas (the Portuguese answer to French toast).


15 December, 2022
Average: 4.5 (4 votes)

serves for



Stale bread
1 loaf of bread (stale)
1 litre
1 litre
Cane sugar
300 g
Cane sugar
80 g

Crunchy and golden on the outside, soft and delicious on the inside, rabandas are delicious. Vasco Coelho Santos has the perfect dessert recipe for using up bread (usually stale) leftover from your Christmas spread. Slices are bathed in eggs and milk, then sat in a pan until beautifully golden on the outside. Take a look at the easy steps below.

Step 01

Cut the bread and let it dry for at least 2 days.

Step 02

Mix milk, cream, sugar and eggs. Soak in the liquid for 3 hours (turning around after 1h30).

Step 03

Remove from the liquid and store in the freezer for 1 day.

Step 04

Trim to a rectangular shape, coat in sugar and fry in butter.

Step 05

Put the sugar (N/A) on one side and caramelise with a blowtorch.



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