Welcome to Rosa’s Portuguese Kitchen! In this special holiday episode, we dive into one of the most cherished and rich Portuguese Christmas traditions: making Rabanadas com Frutos Secos e Molho de Vinho do Porto – French toast with dried fruit and port wine sauce. This Portuguese version of fried sweet bread is more than just a dessert; it’s a delicious reminder of family, affection, and the coziness of Christmas Eve dinner.
Rosa guides us through the art of transforming crustless bijou bread into a luxurious treat, starting with its immersion in sweetened milk flavored with cinnamon sticks and lemon peel, and then frying it until perfectly golden. The final touch that elevates this recipe to a new level of indulgence is the luxurious and unmistakable Port Wine Sauce with Dried Fruits, which provides a sophisticated and spiced note, essential for the festive season. Don’t miss Rosa’s exclusive tips for achieving the perfect texture!
Featured Recipe: Rabanadas com Frutos Secos e Molho de Vinho do Porto – French toast with dried fruit and port wine sauce
Main Rabanadas Ingredients:
250 g sugar
4 crustless bijou bread rolls
8 eggs
1 L milk
2 cinnamon sticks
1 lemon peel
Sugar and ground cinnamon (for dusting)
Oil for frying
Port Wine Sauce with Dried Fruits Ingredients:
100 ml Port wine
80 ml water
200 g sugar
Sliced orange
1 lemon peel
Walnuts
Dried figs
2 cinnamon sticks
Instructions (Step-by-Step):
In a pot, combine the milk, sugar, cinnamon sticks, and lemon peel. Whisk well and bring to a boil. Remove from heat and let cool slightly.
In a separate bowl, beat the eggs and mix in half of the warm milk mixture.
Soak the crustless bread rolls in the remaining milk mixture for 30 minutes.
Carefully squeeze the bread, dip in the egg mixture, and deep-fry in hot oil until golden.
Drain on paper towels and dust with sugar and cinnamon.
Port Wine Sauce: In a saucepan, combine Port wine, water, sugar, sliced orange, lemon peel, and cinnamon sticks. Bring to a boil.
Add the dried fruits (walnuts and figs) and simmer for a few more minutes until slightly thickened.
Pour the warm sauce over the rabanadas and serve.
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