Rabanada

Ingredients

• 1 day-old baguette, sliced into 1.5cm rounds
• 2 cups whole milk
• 1 cinnamon stick
• 1/2 cup sweetened condensed milk
• 2 eggs, beaten
• Vegetable oil, for frying
• 1 cup granulated sugar
• 1.5 tbsp ground cinnamon

Before you cook

• Slice the day-old baguette into 1.5cm rounds.
• Beat the eggs in a shallow bowl.
• Combine the sugar and ground cinnamon in a shallow dish for coating.

Steps

1. Warm the milk with the cinnamon stick in a saucepan over medium heat until it just starts to steam.
2. Remove the pan from the heat and stir in the condensed milk.
3. Let the milk mixture cool to room temperature, then remove the cinnamon stick.
4. Dip each bread slice into the milk mixture for about 10 seconds per side, until softened but not falling apart.
5. Dip each soaked slice into the beaten egg, coating both sides.
6. Heat 2cm of vegetable oil in a skillet to 180°C (350°F).
7. Fry the slices in batches for 2 minutes per side, until golden brown.
8. Lift the fried slices out and drain briefly on paper towels.
9. While still hot, roll each slice in the cinnamon sugar until fully coated.
10. Serve warm.