Portuguese French toast (rabanadas)

Port Wine Recipe: Portuguese French Toast (Rabanadas)

Enjoy with Sandeman Porto Tawny 30 Years Old Ingredients
  • 2 slices wholemeal bread
  • Soya or rice milk for dipping
  • Cinnamon
  • Aniseed
  • Corn jelly (to taste)
  • 1 beaten egg (optional)
  • Oil for frying (to taste)
  • Warm the milk with the aniseed. Dip bread in the milk until soft but not mushy.
  • Dip each slice in beaten egg or, if you prefer, dip in a thin batter. Cover the bottom of a frying pan with a little oil and fry on both sides until golden.
  • Meanwhile, heat a little corn jelly, a few drops of water and some powdered cinnamon in a pan to form a thin syrup. Cool and drizzle over the French toast.

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