FreeFree recipe · Christmas French Toast (Rabanadas)
Coconut Milk French Toast with Shredded Coconut
Golden, tender rabanadas with gentle coconut flavor and a light coconut coating.
- Yield
- 12 slices · 6 servings
- Prep
- 15 min
- Cook
- 20 min
- Total time
- 35 min
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Ingredients
- 300 g day-old crusty white bread rolls (Brazilian pão francês) or baguette
- 250 ml coconut milk
- 150 ml whole milk
- 150 g sweetened condensed milk
- 3 un eggs
- 700 ml neutral vegetable oil
- 80 g unsweetened shredded coconut
- 40 g granulated sugar
Method
- Cut the bread into 12 slices about 2 cm thick.
- Mix coconut milk, whole milk and sweetened condensed milk.
- Beat the eggs until smooth.
- Mix the shredded coconut and sugar on a plate.
- Heat the oil to 170–175 °C (340–350 °F) without smoking.
- Briefly dip each slice into the coconut milk mixture.
- Dip each slice into the beaten eggs.
- Fry the first side for 90 seconds until golden.
- Turn and fry for 90 seconds more until golden and the egg is cooked.
- Drain on a rack or absorbent paper.
- Coat the warm slices with shredded coconut and sugar.
Presentation
Serve with a visible coconut coating and a crisp, not soggy, surface.
Suggested pairing
Fresh berries or black coffee.
Storage
Refrigerate in a covered container at 4 °C or below for up to 2 days; keep topping separate where possible. Reheat thoroughly before serving. Do not leave at room temperature for over 2 hours.
Make ahead
Use bread from the day before. Measure ingredients ahead, but keep milk and eggs chilled until cooking. Fry shortly before serving for the best texture.
Food safety
Use sound eggs; do not taste raw egg mixture. Cook until the center is set with no runny egg. Hot oil can burn: monitor its temperature and never leave it unattended. Allergens: gluten (wheat), milk and egg. Additional allergen: coconut.
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