Stale bread: 1 loaf of bread (stale)
Milk: 1 litre
Cream: 1 litre
Cane sugar: 300 g
Eggs: 6
Cane sugar
Butter: 80 g
Crunchy and golden on the outside, soft and delicious on the inside, rabandas are delicious. Vasco Coelho Santos has the perfect dessert recipe for using up bread (usually stale) leftover from your Christmas spread. Slices are bathed in eggs and milk, then sat in a pan until beautifully golden on the outside. Take a look at the easy steps below.
Method
Cut the bread and let it dry for at least 2 days.
Mix milk, cream, sugar and eggs. Soak in the liquid for 3 hours (turning around after 1h30).
Remove from the liquid and store in the freezer for 1 day.
Trim to a rectangular shape, coat in sugar and fry in butter.
Put the sugar (N/A) on one side and caramelise with a blowtorch.
