📝 About This Recipe
Fatias Douradas, also known as Rabanadas, are the soul of the Portuguese festive table, transforming humble bread into a decadent, syrup-soaked masterpiece. Unlike standard French toast, these are traditionally fried to a deep golden brown and often bathed in a rich spiced sugar syrup or a Port wine reduction. Each bite offers a crispy, caramelized exterior that gives way to a custard-like center scented with cinnamon and lemon zest.
🥗 Ingredients
The Bread
- 1 loaf Stale Portuguese bread or baguette (approx. 400g, cut into 1-inch thick slices; day-old bread is essential)
The Custard Soak
- 500 ml Whole milk (room temperature)
- 3 tablespoons Granulated sugar
- 2 strips Lemon peel (yellow part only, no white pith)
- 1 Cinnamon stick
- 4 pieces Large eggs (well-beaten)
Frying and Coating
- 2 cups Neutral oil (for shallow frying (sunflower or vegetable oil))
- 1/2 cup Granulated sugar (for dredging)
- 1 tablespoon Ground cinnamon (mixed with the dredging sugar)
Traditional Port Wine Syrup (Calda)
- 1 cup Water
- 1 cup Granulated sugar
- 1/2 cup Port Wine (Ruby or Tawny) (adds depth and authenticity)
- 1 tablespoon Honey (for shine)
- 1 piece Star anise (optional for extra aroma)
👨🍳 Instructions
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1
In a medium saucepan, combine the milk, 3 tablespoons of sugar, lemon peel, and the cinnamon stick. Bring to a gentle simmer over medium heat, then remove from heat and let it steep for 10 minutes to infuse the flavors.
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2
While the milk is cooling slightly, prepare the syrup. In another small saucepan, combine water, 1 cup of sugar, Port wine, honey, and star anise. Simmer over medium-low heat for 10-12 minutes until it thickens into a light syrup. Set aside.
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3
Slice your bread into thick rounds (about 2.5cm or 1 inch). If the bread is too fresh, toast it very lightly in a low oven for 5 minutes to dry it out.
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4
Strain the infused milk into a wide, shallow dish. In a separate shallow bowl, beat the 4 eggs until completely combined and slightly frothy.
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5
Place the bread slices into the milk mixture. Let them soak for about 30-45 seconds per side. They should be saturated but not falling apart.
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6
Transfer the milk-soaked bread to a wire rack for 1 minute to allow any excess liquid to drip off. This ensures a cleaner fry.
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7
Heat about 1 inch of oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a small piece of bread sizzles immediately upon contact (approx 175°C/350°F).
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8
One by one, dip a soaked bread slice into the beaten eggs, ensuring it is fully coated on all sides.
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9
Carefully place the slices into the hot oil. Do not overcrowd the pan; fry in batches of 3 or 4.
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10
Fry for 2-3 minutes per side until they reach a deep, reddish-golden brown color. The 'dourada' (golden) name comes from this rich crust.
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11
Use a slotted spoon to remove the slices and place them briefly on paper towels to drain excess oil.
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12
While still warm, dredge each slice in the cinnamon-sugar mixture until evenly coated.
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13
Arrange the fatias on a serving platter. If you prefer them moist, drizzle the warm Port wine syrup generously over the top.
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14
Allow to rest for at least 15 minutes before serving so the syrup can penetrate the center. They can be served warm or at room temperature.
💡 Chef's Tips
Use 'Pão de Cacete' or a sturdy sourdough if you can't find Portuguese bread; soft sandwich bread will disintegrate. Don't skip the lemon peel in the milk; it provides the essential brightness that cuts through the fried richness. Ensure your oil is at the right temperature; if too cold, the bread becomes greasy; if too hot, the outside burns before the egg cooks. For a more modern twist, you can add a pinch of clove or nutmeg to the dredging sugar. If you have leftovers, these are actually better the next day as the syrup develops a jam-like consistency.
🍽️ Serving Suggestions
Serve with a small glass of chilled Tawny Port to echo the flavors in the syrup. A side of fresh berries or sliced oranges provides a refreshing acidic contrast. In Portugal, these are often served alongside a strong 'Bica' (espresso). For a decadent dessert, add a dollop of thick Greek yogurt or mascarpone on the side. Traditionally enjoyed during Consoada (Christmas Eve), but perfect for a luxurious Sunday brunch.