📝 About This Recipe
Rebanadas are a beloved staple of the Mexican panadería, consisting of thick, toasted slices of fluffy pan de yema (egg bread) slathered with a rich, velvety buttercream and dusted with sugar. These 'slices' offer a nostalgic crunch followed by a melt-in-your-mouth sweetness that has comforted generations of Mexican families during 'merienda' time. Simple yet decadent, they represent the perfect marriage of rustic baking and sweet indulgence.
🥗 Ingredients
The Bread Base
- 1 large loaf Pan de Yema or Brioche Loaf (unsliced, preferably a day old for better texture)
- 2 tablespoons Unsalted Butter (melted, for the initial light toast)
Sweet Buttercream Spread
- 1 cup Unsalted Butter (high quality, softened to room temperature)
- 1/2 cup Powdered Sugar (sifted to avoid lumps)
- 1/4 cup Granulated White Sugar (for a slight crunch in the spread)
- 1 teaspoon Vanilla Bean Paste or Extract (Mexican vanilla is preferred for authenticity)
- 1 pinch Fine Sea Salt (to balance the sweetness)
The Topping
- 1/2 cup Granulated White Sugar (for dredging the tops)
- 1/2 teaspoon Ground Cinnamon (optional, for a warm spice profile)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
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2
Using a serrated knife, slice the bread loaf into thick rounds, approximately 1 inch (2.5 cm) thick. You should yield about 8-10 generous slices.
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3
Lightly brush both sides of each bread slice with a tiny amount of melted butter. This ensures the bread crisps up without becoming greasy.
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4
Place the slices on the baking sheet and toast in the oven for about 5-6 minutes per side. You are looking for a light golden hue and a firm, toasted surface.
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5
Remove the bread from the oven and let the slices cool completely on a wire rack. This is crucial; if the bread is hot, the buttercream will melt and soak in rather than sitting on top.
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6
In a medium mixing bowl, cream the softened butter using a hand mixer or spatula until it is pale, light, and very fluffy (about 3 minutes).
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7
Gradually add the powdered sugar, granulated sugar, vanilla, and salt to the butter. Beat on medium speed until the mixture is smooth but retains a slight graininess from the granulated sugar.
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8
In a separate shallow bowl or plate, mix the topping sugar with cinnamon if you are using it.
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9
Once the bread slices are entirely cool to the touch, use an offset spatula to spread a thick, even layer of the buttercream onto one side of each slice.
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10
Hold the buttered slice by the edges and gently press the buttered side into the sugar mixture until it is fully and evenly coated.
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11
Shake off any excess sugar and place the finished rebanadas on a serving platter.
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12
Let them rest for 5 minutes to allow the sugar to 'set' into the butter before serving.
💡 Chef's Tips
Use high-fat European-style butter for the best flavor profile as it is the star of the dish. If you cannot find Pan de Yema, a sturdy Challah or Brioche works beautifully as a substitute. Ensure the bread is slightly stale or well-toasted; soft bread will collapse under the weight of the buttercream. Store leftovers in an airtight container in a cool place, but do not refrigerate or the butter will become too hard. For a citrus twist, add a teaspoon of orange zest to the buttercream mixture.
🍽️ Serving Suggestions
Serve with a steaming cup of Mexican Hot Chocolate whisked with a molinillo. Pair with a traditional Cafè de Olla (spiced coffee with piloncillo and cinnamon). Enjoy as a mid-afternoon 'merienda' snack with a cold glass of milk. Top with fresh sliced strawberries or raspberries for a modern, fruity contrast. Serve alongside a bowl of thick Greek yogurt or crema Mexicana for dipping.