NO FRYING, NO MESS! PERFECT CHRISTMAS FRENCH TOAST

Summary

In this video, Lana teaches viewers how to make rabanada, a delicious French toast-style dessert, without frying. The recipe features a creamy, pudding-like center and a crispy exterior, using day-old baguette soaked in a mixture of egg, milk, sugar, and orange zest for added flavor. The tutorial emphasizes simplicity, providing tips on choosing the right bread and cooking method for perfect results. Lana also encourages viewers to experiment with different variations, such as adding liquor for an adult twist. With easy-to-follow steps, this rabanada is a perfect holiday treat that's both practical and indulgent.

Takeaways

• 😀 Use day-old bread, like baguette or brioche, for the best rabanada texture. Fresh bread won't absorb the liquid as well, making it less moist and creamy.
• 😀 To make the rabanada batter, mix 1 egg, 1 cup of milk, 1 tablespoon of sugar, and zest of 1 orange for a Christmas-inspired flavor.
• 😀 Don't add too much sugar to the batter as you'll be coating the rabanada in sugar and cinnamon later, which can make it too sweet.
• 😀 The orange zest adds a key festive touch, mimicking the flavors of traditional Christmas panettone.
• 😀 If you don’t have orange zest, you can substitute with lemon zest (but use less), or simply skip it and stick to cinnamon.
• 😀 If you want a richer flavor, you can substitute sugar with 3 tablespoons of condensed milk for a sweeter result.
• 😀 Use a non-stick skillet and a small amount of butter to cook the rabanada. Avoid deep frying to keep it lighter but still crispy.
• 😀 For the best rabanada, cook it over medium heat, ensuring the outside gets golden and crispy while the inside stays soft and pudding-like.
• 😀 The rabanada can be served with various toppings like Nutella, dulce de leche, or traditional cinnamon-sugar coating.
• 😀 If you want a more adult-friendly version, add a splash of orange or coffee liqueur to the soaking liquid for extra flavor.

Q & A

What is the key feature of this rabanada recipe?

The key feature of this rabanada recipe is that it is made without frying, yet still delivers a crispy exterior and a soft, pudding-like interior.

Why is it important to use day-old bread for this rabanada recipe?

Day-old bread is essential because it absorbs the creamy mixture of milk, eggs, and sugar more effectively, resulting in a moist, pudding-like texture in the rabanada.

Can I use any type of bread for this recipe?

While any type of bread can be used, the recipe recommends using baguette or brioche for the best results. Brioche is especially ideal for a rich, traditional flavor, while baguette gives a slightly different but still delicious texture.

What makes this recipe different from traditional rabanada?

This recipe stands out because it avoids deep-frying, opting instead to cook the rabanada in a pan with a small amount of butter, which creates a crispy crust while keeping the inside soft and creamy.

How does the addition of orange zest enhance the flavor of the rabanada?

The orange zest adds a festive citrusy note, reminiscent of panetone flavors, making the rabanada more aligned with traditional Christmas tastes, which often feature citrus and vanilla.

What can I substitute for orange zest if I don't have any?

If you don't have orange zest, you can use lemon zest, but only in small amounts, or even just cinnamon for a simpler flavor. The orange zest, however, adds a unique, Christmas-like flavor.

Why is it recommended to use a non-stick pan for this recipe?

A non-stick pan makes it easier to cook the rabanada without the risk of sticking, which helps maintain the crispy crust and prevents the bread from tearing when flipping.

Can I add sweeteners like condensed milk to the egg-milk mixture?

Yes, you can substitute some of the sugar with about three tablespoons of condensed milk for a richer, sweeter flavor, though the recipe focuses on using less sugar for a more balanced taste.

How should the rabanada be served once cooked?

Once cooked, the rabanada should be dipped in a mixture of sugar and cinnamon for a sweet, fragrant coating. You can also serve it with toppings like dulce de leche, Nutella, or simply as is.

Is it possible to make this recipe with panetone instead of bread?

Yes, using panetone, especially a dry one, is a fantastic alternative. It adds a unique flavor to the rabanada and is a great way to repurpose leftover panetone that might not be as soft or flavorful.