1 bengal or filé of French bread
1 2/3 cup of sugar
12 soup spoons of water
1 soup spoon of butter
1 cinnamon stick
Lemon zest from 1 lemon
A pinch of salt
2 eggs
2 egg yolks
Frying oil for frying
1/4 cup of sugar for dusting
Cinnamon to taste for dusting
3 cups of red, green, or maduro wine
3/4 cup of honey
1 bengal or filé of French bread
1 2/3 cup of sugar
12 soup spoons of water
1 soup spoon of butter
1 cinnamon stick
Lemon zest from 1 lemon
A pinch of salt
2 eggs
2 egg yolks
Frying oil for frying
1/4 cup of sugar for dusting
Cinnamon to taste for dusting
3 cups of red, green, or maduro wine
3/4 cup of honey
Prepare this recipe in advance
Cut the bread into slices about 1 cm thick
In a pot, mix together the water, sugar, butter, cinnamon stick, lemon zest, and salt
Heat it over low heat, stirring occasionally until the sugar dissolves
Let it simmer for 5 minutes
Turn off the heat and place the bread slices in the hot syrup
Drain off any excess syrup
Beat the eggs with the egg yolks whole
Dip each bread slice into the beaten eggs and fry them in hot oil until golden brown
As you fry the rabanadas, place them in a deep dish and dust them with sugar and cinnamon
To serve, mix together the red wine, honey, and cinnamon (if using green or dry wine, add a little more sugar to balance the flavors)
Heat it over low heat just to warm it up, then pour it over the rabanadas and gently turn them once to avoid breaking
Serve on the day after, with 12 servings.
