Fatias Douradas or Rabanadas is a classic Portuguese dessert made with bread, soaked in a mix of milk, sugar, lemon, and eggs, and deep fried until golden. It’s Portugal’s own twist on the French toast, and a dessert that’s usually enjoyed during Christmas time. The name in Portuguese simply means ‘golden slices’, and it’s a reference to the golden colour of the deep fried bread. Continue to learn how to make this traditional dessert that’s packed with Portuguese flavours!
What’s the Difference Between Fatias Douradas and French Toast
People usually describe fatias douradas as the Portuguese version of the French toast. Well, the concept is very similar, slightly stale slices of bread dipped in sweet milk infused with citrus peel. Some of the main differences are the bread used, in Portugal you can use either cacete or sandwich bread. In French toast, brioche is usually the standard.
The milk and egg wash also varies slightly. While in French toast all the ingredients are mixed together, in Fatias Douradas, the eggs are whisked separately and used as a final coat before frying. French toast is pan fried and eaten for breakfast or brunch, while Fatias Douradas are deep fried and eaten as dessert. And indeed, Fatias Douradas are more like a dessert or a sweet treat, as they lose the texture and flavour of bread.
Authentic Fatias Douradas Recipe
To make authentic fatias douradas you will need sliced bread, full-fat milk, eggs, sugar, cinnamon (both stick and powder), lemon peel, a vanilla bean, and vegetable oil for frying. The first step is to infuse the milk with the sugar, lemon, cinnamon, and vanilla.
While it cools down, we whisk the eggs in a separate bowl until bubbly. The bread is then dipped first in the milk, then in the egg wash, then fried in the hot oil until golden. To finish off, each one of the slices are coated in a mix of granulated sugar and cinnamon powder. At the end they are all piled on a serving dish and placed at the table for everyone to enjoy a slice or two!
What Bread Should You Use?
If you are in Portugal, the best option is pão cacete. They are similar to a baguette and are available as a big loaf or smaller individual rolls (cacetinho). If you prefer, you can also use sandwich bread, or any bread that has a light crust and a soft crumb. This recipe works best with bread that’s a day or two old and won’t soak up too much liquid. The bread slices should be about 3cm thick so when you fry, they don’t dry up and remain soft and moist on the inside. Continue to read to learn how to make this delicious Portuguese Christmas time dessert!
How to Make Portuguese Style French Toast
Fatias Douradas – How to Make Portuguese ‘French’ Toast
4
servings15
minutes20
minutes400
kcalFatias Douradas or Rabanadas is a classic Portuguese dessert made with bread, soaked in a mix of milk, sugar, lemon, and eggs, and deep fried until golden.
Ingredients
4 Small Bread Rolls
500 ml Full Fat Milk
3 Eggs
130 g Granulated Sugar
1 Cinnamon Stick
1/2 Vanilla Bean
3 Strips of Lemon Rind
1 tsp Cinnamon Powder
1 l Vegetable Oil
Directions
- Start by adding the milk, 30g of sugar, the cinnamon stick, and the lemon to a small pan. Cut open the vanilla bean and scrape the seeds into the milk, add the bean in too. Place the pan over medium to high heat. Bring it to a boil, then turn the heat off and cover with a lid. Let it infuse for about 10 minutes.
- While the milk cools down, add your oil to a pan suitable for deep frying and place it over low to medium heat to heat up slowly.
- In the meantime, cut the bread rolls into slices of approx. 3cm.
- Check the oil temperature, it should be around 190° C. If you don’t have a thermometer, you can check the temperature by placing the handle of a wooden spoon in the hot oil. If it starts bubbling gently but constantly, it should be ready.
- Crack the eggs into a bowl, give it a good whisk until bubbly.
- Take out the spices and the citrus peel from the milk.
- Dip each one of the slices first into the infused milk then in the egg wash. Place it carefully in the hot oil, fry until golden on both sides. Transfer the fried bread to a plate lined with absorbent paper.
- Combine the remaining sugar and cinnamon powder on a plate. Coat each one of the slices with it. Serve it while still slightly warm.
Have you Tried this Recipe? Let me know in the comments! I would love to hear your thoughts!