FreeFree recipe · Christmas French Toast (Rabanadas)
Air Fryer Christmas French Toast
Golden outside and soft in the center, these air-fryer rabanadas use very little oil and finish with cinnamon sugar.
- Yield
- 8 slices · 4 servings
- Prep
- 12 min
- Cook
- 13 min
- Total time
- 25 min
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Ingredients
- 240 g day-old crusty white bread rolls (Brazilian pão francês) or baguette
- 240 ml whole milk
- 160 g sweetened condensed milk
- 2 un eggs
- 10 ml neutral vegetable oil
- 60 g granulated sugar
- 5 g ground cinnamon
Method
- Cut the bread into 8 slices about 2 cm thick.
- Mix the milk and condensed milk until smooth.
- Beat the eggs just until the whites and yolks are combined.
- Mix the sugar and cinnamon.
- Preheat the air fryer to 180 °C (350 °F) for 3 minutes.
- Lightly brush the basket with the oil.
- Quickly dip each slice in the milk mixture and let the excess drip off.
- Coat each moistened slice in the beaten eggs.
- Arrange the slices in a single layer without overlapping.
- Air-fry at 180 °C (350 °F) for 5 minutes.
- Turn the slices over.
- Air-fry for another 5 minutes at 180 °C (350 °F), until golden and firm outside.
- Coat the warm slices in the cinnamon sugar.
Presentation
Serve right after coating with cinnamon sugar, preferably on an uncovered platter.
Suggested pairing
Coffee, cappuccino, or fresh fruit.
Storage
Store in a covered container in the refrigerator at 4 °C or below for up to 2 days. Reheat in the air fryer at 160 °C (320 °F) until hot throughout.
Make ahead
Slice the bread and mix the cinnamon sugar ahead. Dip in milk and egg only when ready to cook.
Food safety
Raw egg: cook until the center is fully hot with no wet egg. Hot oil: use only the small amount listed, and never leave heating oil unattended in adaptations. Allergens: gluten, milk, and egg.
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