Brazilian French Toast (Rabanada)

Are you excited about the Summer olympics? I know I am! I always enjoy watching both the Summer & Winter olympics and I really get into it.

2016 Summer Olympics

This time though, instead of just getting into the sports of it, I’m also exploring the food of Brazil. That’s right friends! This month for Tastetrotting Across The Globe, we will be tasting our way through Brazil.

Brazilian Flag

About Brazil

Brazil is simultaneously the largest country in South America by both population and geographical size. It is filled with intriguing people, plants, animals, and of course we can’t forget food. The most densely populated parts of Brazil are in the south central regions which include major cities such as Sao Paulo & Rio de Janeiro.

You’ve never had the pleasure of enjoying the food or local specialties of this country, you say? I have a feeling that you’ve enjoyed some kind of specialty from Brazil! Have you ever had Brazil Nuts? Brazil Nuts are grown wild in the Amazon of Brazil. The locals stir them into their cakes and confections.

Brazil Nut

Coffee is another local speciality. Brazilians also grow Arabica, which is a slightly less caffeinated bean. Brazil produces more coffee than any other country in the world.

Manioc flour made from cassava (also known as Yucca) is another Brazilian staple. When toasted in a little butter until golden brown, this crunchy Farofa can be used to top many dishes, including Feijoada Completa.

Brazil’s unique melting pot reflects a varied history with Portuguese, African, and American-Indian influences. To the north you’ll recognize many Caribbean & African favorites like coconut, sugar cane, beans and rice, and red palm oil, as well as other indigenous specialties. When you travel south, ingredients become more European.

Let’s talk about Breakfast in Brazil shall we? Breakfast is the most important meal of the day, you know? Breakfast is referred to as Café da Manhã in Portuguese, which translates as “morning coffee.” A typical Brazilian breakfast is light and designed to be prepared and eaten quickly during the week. But on the weekends, Brazilian breakfasts are often more sophisticated. They prefer having breakfast at home between 6:00 and 8:30 AM.

The Brazilian breakfast dish that I chose is Rabanada (Brazilian French Toast). Brazilian French Toast is different from American French Toast. How so, you ask? Well, to start, the bread used to make Brazilian French Toast has to be stale, has either a round or oval shape, and is cut thick. The bread slices are first soaked in milk and beaten eggs, fried in oil, and then sprinkled with a cinnamon sugar mixture. Brazilian French Toast has a custard type texture inside and crunchier on the outside, and sweeter than its American counterpart. Rabanadas are commonly enjoyed as a dessert or afternoon treat, rather than as a breakfast food. But in my case, we decided to enjoy it at as breakfast treat!

Brazilian French Toast

So please have a seat, and enjoy a good cup of Arabica coffee with your Brazilian French Toast.


Serves 3 slices per person

Brazilian French Toast (Rabanada)

20 minPrep Time

4 minCook Time

25 minTotal Time

Save Recipe


  • 6 Slices of Stale GF Oval or Round Bread Slices
  • 1/2 Cup Coconut Milk
  • 1/2 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • 1/2 Cup Granulated Sugar
  • 2 eggs, lightly beaten
  • 2 tsp. Unsweetened Cocoa Powder
  • 1 tbsp. Ground Cinnamon
  • Coconut Oil, for frying
  • Maple Syrup, for serving
  • Toasted Coconut (optional)
  • Fresh Berries (optional)


Place the eggs, coconut milk, 1/4 cup granulated sugar, vanilla, and salt into a medium bowl and whisk until evenly combined. Place the bread into a shallow dish and pour the liquid mixture over the bread. Turn the slices to coat well in the mixture.

Cover with plastic wrap and allow the bread slices to soak for about 20 min.

Place the remaining 1/4 cup sugar, cocoa powder, and cinnamon into a small bowl and mix until combined. Set aside.

In a large heavy skillet, heat about 2 inches of Coconut Oil over medium high heat until the oil starts to sizzle. Line a paper plate with paper towels and set aside.

Remove the bread slices from the liquid mixture, allowing any excess to drip off. Place the bread into the hot oil (do not overcrowd the pan). Fry until the bread slices are dark golden brown (about 4 min. per side)

Remove the bread from the pan onto the paper towel lined plate. While the french toast is still hot, dredge the slices into the cinnamon sugar/cocoa mixture and shake off any excess.

Serve topped with fresh berries, toasted coconut, and maple syrup.

5 thoughts on “Brazilian French Toast (Rabanada)

  • August 4, 2016 at 3:33 pm

    This looks and sounds amazing. My family is big on french toast so I’m excited to try this to switch it up a bit.

    • August 4, 2016 at 3:49 pm

      We eat a lot of French Toast at our house too! Hope you enjoy.

    • August 4, 2016 at 3:48 pm

      The Brazilian version is so much better than the American version


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