1 1/4 cups whole milk (300 ml)
2 tablespoons cornstarch
4 tablespoons all-purpose flour
4 eggs, beaten lightly
12 slices of bread (360 g), cut from a loaf without crust
Butter, for greasing
For the sauce
200g dark chocolate chips, chopped
1 cup whole milk (240 ml)
1 1/4 cups whole milk (300 ml)
2 tablespoons cornstarch
4 tablespoons all-purpose flour
4 eggs, beaten lightly
12 slices of bread (360 g), cut from a loaf without crust
Butter, for greasing
For the sauce
200g dark chocolate chips, chopped
1 cup whole milk (240 ml)
In a medium bowl, combine the milk, cornstarch, flour, and eggs
Dip the bread slices into this mixture and, in a buttered skillet, fry two at a time, until golden brown on both sides
Monitor the temperature to prevent burning and ensure uniform browning
Grease the skillet as needed
Scoop out the fried bread and keep warm
Prepare the sauce: In a heatproof bowl, combine the chocolate and milk
Place it over low heat in a double boiler, stirring occasionally, until melted
Assemble the rabanadas on a serving dish and drizzle some of the sauce over them
Serve immediately with the remaining sauce
231 calories per slice
