Rabanada Recipe

Prepare custard

In a medium bowl whisk together 3 eggs, 1 cup whole milk, 1/2 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt until smooth and slightly frothy.

Arrange 8 slices of day-old brioche or challah on a baking sheet. Pour the custard into a shallow baking dish just wide enough to hold one slice at a time.

Working one slice at a time, submerge the bread in the custard for 20–30 seconds per side, pressing lightly so the custard soaks into the crumb but the slice still holds its shape. Place soaked slices on a wire rack while you prepare breading.

While bread soaks, make the cream center: in a small bowl beat 4 oz softened cream cheese with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth and pipeable. Transfer to a small piping bag or a zip-top bag with corner snipped.

If you prefer pockets, gently press a shallow well in the center of each soaked slice and pipe about 1 tablespoon of the cream cheese mixture into the well. For a molten center, sandwich two thinner slices with a tablespoon of filling between them.

Set up a breading station: one shallow plate with 1/2 cup all-purpose flour, one shallow bowl with 1 beaten egg mixed with 1 teaspoon water (egg wash), and a tray for finished pieces.

If you piped filling into wells, gently press the filled area closed or dust the edges with flour to seal. Dredge each soaked (and filled) slice first in flour, shaking off excess, then dip into egg wash, letting excess drip off.

Heat 1 cup vegetable oil in a large skillet over medium heat until it reaches 350°F / 175°C (or a small piece of bread sizzles and browns in ~45 seconds). Add the slices (work in batches, do not crowd). Fry 1–2 minutes per side, until golden brown and crisp. Reduce heat slightly if browning too quickly.

Remove fried rabanadas to a paper-towel-lined tray. If desired, add 1 tablespoon butter to the warm skillet and swirl the fried slices briefly to gloss them.

In a shallow bowl combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. While the rabanadas are still warm (but not oily), toss or brush each piece generously in the cinnamon sugar so it adheres to the surface.

Make the caramel: in a small heavy-bottomed saucepan over medium heat add 1/2 cup granulated sugar. Stir constantly or swirl the pan (do not spray with water) as the sugar melts and turns amber—be attentive to avoid burning.

Once the sugar is a deep golden amber, reduce heat to low and carefully add 2 tablespoons cubed unsalted butter; stir until melted. Remove from heat and slowly pour in 1/4 cup warm heavy cream while stirring; the mixture will bubble vigorously. Stir until smooth. If desired, stir in 1/4 teaspoon sea salt. Let cool slightly to thicken but remain pourable.

To serve: place 1 or 2 warm rabanadas on each plate, add a scoop of vanilla ice cream, and drizzle with warm caramel sauce. Serve immediately so the center is creamy and the ice cream begins to melt into the warm toast.