Rabanada (Brazilian-Style French Toast)
INGREDIENTS
* 1 medium sweet or sourdough baguette
* 3 large eggs
* 3/4 cup sweetened condensed milk
* 6 tablespoons whole milk
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon kosher salt
* 1/2 cup granulated sugar
* 1 tablespoon unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Vegetable oil for frying
INSTRUCTIONS
1. Cut baguette on the bias into 1-inch-thick slices (you should have about 16 slices).
2. In a medium mixing bowl, combine eggs, condensed milk, whole milk, vanilla extract, and kosher salt, 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 8 hours or up to overnight.
3. Combine sugar, cocoa powder, and cinnamon, and mix until evenly distributed; reserve.
4. 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.
5. 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 to 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 to 5 minutes. Remove from oil and place on the paper towel�lined plate to drain.
6. While still hot, dredge French toast in cinnamon-cocoa mixture and shake off excess. Repeat frying process with remaining pieces and serve.
Toast anyone? ;)
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