✅Vou te falar o segredo da rabanada recheada perfeita que ninguém te conta

Summary

This video reveals the secret to making the perfect stuffed French toast (rabanada). The key lies in a unique method of soaking stale bread in a creamy mixture of milk and condensed milk before frying it in a lightly heated oil. The bread is then coated in a fluffy egg mixture with vanilla essence, ensuring it’s crispy and beautifully golden without being greasy. The rabanadas are stuffed with delicious fillings like dulce de leche, Nutella, or brigadeiro and coated with cinnamon sugar. The video shares tips on how to avoid soggy or burnt rabanadas, making them light, fluffy, and irresistible for the holidays.

Takeaways

• 😀 Use day-old bread, preferably bread made specifically for rabanada, but you can substitute with stale French bread.
• 😀 Cut the bread into thick slices, leaving a gap at the bottom to keep it intact while stuffing.
• 😀 Prepare a custard mixture with 500ml of milk and a can of condensed milk (or substitute with sugar if you prefer).
• 😀 Soak the bread slices in the custard mixture, ensuring both sides are fully soaked and the inside is moist.
• 😀 Avoid soaking the bread for too long to prevent it from becoming too soggy or falling apart.
• 😀 For the egg mixture, beat three eggs with vanilla essence until fluffy and light-colored.
• 😀 Dip the soaked bread slices into the egg mixture and remove excess foam to avoid greasy rabanadas.
• 😀 Fry the rabanadas in oil at a moderate temperature—hot enough to create bubbles but not so hot it burns the bread.
• 😀 Refrain from over-frying the rabanadas; aim for a crispy, golden exterior while keeping them light and not greasy.
• 😀 Once fried, coat the rabanadas with a cinnamon-sugar mixture for an extra touch of flavor and texture.
• 😀 You can stuff the rabanadas with fillings like dulce de leche, Nutella, or condensed milk, and they can be customized to taste.

Q & A

What type of bread is used for making rabanada in this recipe?

The recipe uses a specific type of stale bread known as 'rabanada bread.' However, if you can't find this bread, you can substitute it with stale French bread, and it will work just as well.

What is the secret to making the perfect rabanada?

The secret to the perfect rabanada is a unique process that involves soaking the bread in a mixture of milk and sweetened condensed milk (or sugar if you prefer) and then dipping it in a specially prepared egg mixture. This ensures a fluffy, light texture and prevents the rabanada from being greasy or soggy.

How do you prepare the bread before soaking it?

The bread is cut into slices about two fingers wide. Then, a cut is made along the top of each slice without cutting all the way through, allowing the bread to hold its shape while still absorbing the soaking liquid.

What ingredients are used for soaking the bread?

The soaking mixture consists of 500ml of milk and a can of sweetened condensed milk. If you don't like condensed milk, you can substitute it with about three tablespoons of regular sugar.

How long should the bread be soaked in the milk mixture?

The bread should be soaked on both sides, with a slight opening in the middle to ensure it absorbs the liquid thoroughly. However, don't soak it for too long, as it can become overly soggy and break apart.

What makes the egg mixture unique in this recipe?

The egg mixture is beaten with a teaspoon of vanilla extract until it becomes light, fluffy, and voluminous. This step helps create a delicate coating on the rabanada, making it crisp and preventing it from becoming greasy during frying.

What is the ideal temperature for frying the rabanadas?

The oil should be at a moderate temperature, just hot enough that it starts to bubble when you place a wooden spoon in it. If the oil is too hot, the rabanada will burn; if it’s too cold, it will absorb too much oil and become greasy.

How do you prevent the rabanadas from becoming greasy during frying?

By using the egg mixture and frying the rabanadas at the right temperature, they become golden and crispy, not greasy. The light batter helps keep them from absorbing excess oil.

What kind of filling can be used for rabanadas in this recipe?

You can fill the rabanadas with various fillings, such as dulce de leche, Nutella, or even brigadeiro. The choice of filling adds a personal touch and enhances the flavor.

How is the sugar and cinnamon mixture applied to the rabanadas?

After frying, the rabanadas are coated in a sugar and cinnamon mixture. The proportion used is one teaspoon of cinnamon, but you can adjust the amount based on your preference for cinnamon flavor.