Rabanada
Crunchy and caramelized on the outside, warm, custardy, and decadent on the inside, this Rabanada is the perfect way to finish your meal!
Trim <quantity>1</quantity> white bread loaf and cut into <quantity>8</quantity> large cubes
Add <quantity>500<unit>ml</unit></quantity> of milk to bowl
Add <quantity>500<unit>ml</unit></quantity> of heavy cream
Add <quantity>3</quantity> eggs
Add <quantity>¾<unit>cup</unit></quantity> of sugar
Whisk until combined
Soak white bread cubes for 90m until saturated
Flip bread. Soak for 90m until fully saturated
Remove and let excess drip
Freeze overnight
Remove from freezer and trim edges
Coat all sides in sugar
Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a pan on low heat
Pan roast all over and remove
Top with sugar
Caramelize sugar with kitchen torch
Plate the Rabanada
Enjoy! Goes great with goat's milk cheese or your favorite ice cream!
I'm here to answer any questions you have about Rabanada. Try me!