It’s almost New Year’s Eve, which precedes my favorite brunching day of the year, New Years Day. For the occasion, I wanted to make something breakfast and brunch appropriate and immediately thought of this Cocoa-Cinnamon Churro French Toast (aka Rabanada). Okay, it’s actually a dish that Brazilians eat for dessert. On Christmas. But I thought it okay to bend the rules a bit because, let’s be honest, New Year’s Day is a brunch-lovers’ equivalent of Christmas.
So, here it is a pull-out-the-stops, over-the-top version of French Toast that’s more akin to a churro than French Toast and I’m not even gonna apologize for it. After soaking it in coconut milk (the longer the better), you fry (yes, fry!) it for a crisp, custardy Churro French Toast that takes the cake. It’s brunch perfection!
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Rabanada} Cocoa-Cinnamon Churro French Toast Recipe
Ingredients
- 1 loaf French (aka sweet) baguette (about 14 ounces)
- 3 large eggs
- 14 ounces lite or regular coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar divided
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- Canola, grapeseed, or peanut oil for frying
- Toasted coconut for serving (optional)
- Berries for serving (optional)
Instructions
- Cut baguette on the bias into 1-inch-thick slices (you should have about 16 slices). Place eggs, coconut milk, 1/4 cup sugar, vanilla extract, and salt in a medium bowl and whisk until evenly combined. Pour mixture into a shallow dish that will snugly hold all of the bread (such as a glass baking dish or a large pie plate) and add baguette slices. Turn slices to coat well in the mixture.
- Cover with plastic wrap and refrigerate until egg mixture is almost completely absorbed, at least 4 hours or up to overnight. Place remaining 1/4 cup sugar, cocoa powder, and cinnamon in a small bowl and mix until evenly distributed; set aside.
- When the bread has finished soaking, fill a medium pot with oil to a depth of 2 inches. Heat over medium heat until the oil registers 350°F on a deep-fat thermometer. Place reserved cinnamon-cocoa mixture on a plate and set aside. Line another plate with paper towels and set aside.
- Remove bread slices from the egg mixture, allowing any excess to drip off. Place 4 to 6 pieces of bread in the hot oil (being sure not to overcrowd the pot). Fry until bread slices are dark golden brown on one side, about 4 to 5 minutes. (You'll want the oil to maintain a temperature of 325°F while the bread is frying; adjust the heat as necessary to achieve this.) Flip and fry another 4 to 5 minutes.
- Remove to the paper-towel-lined plate to drain. While still hot, dredge French toast in the cinnamon-cocoa mixture and shake off any excess. Repeat the frying process with the remaining bread slices and serve topped with berries and toasted coconut.
