I have taken quite a long break from blogging. It’s been a life altering year and many positive and great things have occurred on account of the changes in my life. I have recently had the opportunity to help my cousin test some recipes for her cookbook (which I am super excited about!), and during this process I’ve become inspired to begin cooking and writing once again. I’ve learned, rather accepted, that I like change. I get bored easily and sometime lose focus, and you know what? I’m okay with that. It’s part of who I am and something I am working on, hence, my New Year’s resolution… “Focus”…. so this morning I decided to charge my camera battery which was really dead, and put on my thinking cap. And since desserts are my weakness, I thought why not start with what I life best… and it happened to be breakfast time. Obviously, I didn’t plan ahead to make this recipe lighter or healthier, however, I have made suggestions below to help make it lighter, therefore, it would change the nutritional values.
I had a half a loaf of two-day old French bread I knew I was going to throw out so I decided to make French Toast. Not just any French Toast, but my favorite kind, Rabanada. Rabanada is the Brazilian version of French Toast and can be served as breakfast or dessert. This is my version and I prepared it two ways. Find out why…
Prep Time: 30 minutes
Cooking Time: 5-7 minutes
Yield: 3 servings (2 pieces)
Cal. 187 / Fat 9.3 g / Fiber 0.8 g / Carbs 22.2 g
WW Points Plus Value: 5 per serving
- 2 Eggs
- 2 Egg whites (or 4 egg whites and eliminate yolks to reduce cholesterol)
- 4 tbsp. Condensed Milk (plus 2 tsp. separate)
- 1/2 cup Almond Breeze Vanilla Milk (or Skim milk)
- 1 tbsp. Pinnacle Whipped Vodka (optional) (or 1 tsp. Vanilla extract)
- 1/4 tsp. Diamond Crystal Kosher Coarse Salt
- 1/2 loaf French bread (cut into 3/4 inch slices)
(You can purchase wheat French or Italian bread, which would increase the fiber content)
Mix and set on flat dish
- 2 tbsp. White granulated sugar
- 1/2 tsp. ground Cinnamon
- In a mixing bowl, combine first six ingredients, mixing well. Set aside.
- In another container, lay all six slices of bread side by side.
- Pour egg mixture over bread and allow to sit for a minimum of 15 minutes so bread absorbs egg mixture.
- In a large skillet, add canola oil and butter and set stove to medium low setting.
- Place the egg soaked slices of bread into the skillet and cook for 2-3 minutes on each side. Be careful to adjust heat if necessary since the
- Rabanada can easily burn.
- Place each bread slice onto sugar and cinnamon mix, and serve immediately.
- If you choose to drizzle your Rabanada with condensed milk, place each bread slice onto cinnamon ONLY.
NOTE: The Rabanada will be too sweet if you drizzle the condensed milk on the sugar and cinnamon mixture. You don’t need the sugar since the condensed milk is very sweet.
My daughter likes to use traditional pancake syrup. Enjoy!