By Mya 🎤

Hey GenzNewz readers, Mya here! As we get closer to the holidays, everyone’s talking about gingerbread and candy canes. But if you really want to win the dessert table this year, you need to know about Rabanadas.

If you've never heard of them, Rabanadas are basically the Brazilian main character of Christmas desserts. 🇧🇷 Imagine French toast, but make it a million times better—crispy on the outside, incredibly soft and custardy on the inside, and covered in a dreamy cinnamon-sugar coating. 🤤

In Brazil, it’s not Christmas until the Rabanadas are on the table. They are pure comfort, joy, and sugar (the best combo, tbh).

I got the classic recipe, and trust me, it’s super easy. Ready to bring some global flavor to your celebration? Let's do this! 👩‍🍳

📋 The Vibe Check (Ingredients)

• 1 loaf of "day-old" bread: Stale bread is actually the secret! A French baguette or a similar white bread is perfect.
• 2 cups of milk 🥛
• 2-3 large eggs 🥚
• Vegetable oil for frying (you'll need about 1-2 inches in a pan)
• 1 cup of sugar (for the coating)
• 2 tablespoons of ground cinnamon (for the coating)
• (Optional Pro-Tip: Add 1 teaspoon of vanilla extract to the milk for extra flavor!)

🔥 How to Make the Magic Happen (Instructions)

1. Prep Your Station: Get three shallow bowls ready.
   • Bowl 1: Pour in the milk (and vanilla, if you're using it).
   • Bowl 2: Lightly beat the eggs.
   • Bowl 3: Mix the sugar and cinnamon together.
2. Slice the Bread: Cut your stale bread into slices about 1-inch thick. If the bread is too fresh, it will fall apart, so stale is key! 🔑
3. The Double Dip: Take one slice of bread and quickly dip it in the milk. Don't let it get soggy! Just a fast in-and-out.
4. Egg Coat: Let any extra milk drip off, then immediately dip the bread into the beaten eggs, coating both sides.
5. Fry 'til Golden: Heat your oil in a skillet over medium-high heat. When it's hot, carefully place the egg-coated bread slices into the oil. Fry them for about 1-2 minutes per side, until they are a beautiful, deep golden brown. 🤩
6. Drain (Briefly!): Use a slotted spoon to remove the Rabanadas from the oil and let them drain on a paper towel-lined plate for just a few seconds.
7. The Sweet Finish: While the Rabanadas are still hot 🔥 (this is important!), toss them in your cinnamon-sugar mixture. Make sure they are coated all over.
8. Serve & Slay: These are best served warm. Eat them as is, or with a drizzle of honey or a scoop of ice cream.

And that’s it! You’ve made the best holiday dessert ever. Your family and friends are going to be obsessed.

Happy Holidays! — Mya