Rabanada Recipe

Prepare custard

In a shallow wide bowl or baking dish, whisk together whole milk, heavy cream, eggs, 3 tablespoons granulated sugar, 1 teaspoon vanilla, lemon zest, and a pinch of salt until smooth and slightly frothy.

Soak bread

Cut each brioche slice into a pocket if desired (slice horizontally but not all the way through) or leave whole. Place the brioche slices in a single layer in the custard. Let soak 20–30 seconds per side, pressing gently so the bread absorbs custard but does not fall apart. Transfer to a wire rack to rest for 1–2 minutes so excess custard drains.

While bread soaks, make the cream cheese filling: in a small bowl, beat softened cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth and spreadable. If too thick, thin with 1 teaspoon milk. Chill briefly if needed so it holds shape.

If using pockets, pipe or spoon about 1 tablespoon of cream cheese mixture into the center of four of the soaked slices, then top with the remaining four slices to form sandwiches. If not making pockets, spread the cream cheese on half the slices and sandwich with remaining slices.

In a large skillet, heat unsalted butter and vegetable oil over medium heat until butter foams and begins to turn golden but not brown. The oil raises the smoke point and helps an even crust form.

Prepare the coating: in a shallow bowl combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon; mix thoroughly.

Fry the rabanadas in batches: add sandwiches to the hot skillet and cook 2–3 minutes per side, pressing lightly with a spatula, until deep golden brown and warmed through (internal temperature about 140–150°F / 60–65°C). If bread browns too quickly, reduce heat to medium-low. Total frying time per sandwich 4–6 minutes. Transfer to a wire rack briefly to drain excess fat.

While still warm, toss each fried rabanada in the cinnamon-sugar mixture, coating both sides so the sugar adheres. Place on a serving plate.

Make caramel sauce while rabanadas fry: in a medium heavy-bottomed saucepan, spread 3/4 cup granulated sugar in an even layer. Cook over medium heat without stirring, gently swirling the pan occasionally, until sugar melts and turns an amber color (watch closely to avoid burning).

When sugar reaches amber, immediately reduce heat to low and carefully add the cold cubed butter, whisking until melted and incorporated. Remove from heat and slowly pour in warm heavy cream while whisking (mixture will bubble vigorously). Stir until smooth. Add 1/4 teaspoon sea salt and taste; adjust salt if desired. If foam is excessive, return to low heat for 30 seconds and whisk.

Keep caramel warm on the lowest setting, or transfer to a heatproof container. It will thicken as it cools.

Place one warm rabanada on each plate. Add a scoop of vanilla ice cream alongside or on top. Spoon 1–2 tablespoons of warm caramel sauce over the rabanada and ice cream. Garnish with a mint leaf if using.

Serve immediately so the bread is warm and the ice cream contrasts with the hot caramel. Leftover caramel can be refrigerated for up to 2 weeks; reheat gently before using.