zoom Rabanada with brigadeiro sauce
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    Hot and Chilli's Rabanada with brigadeiro sauce

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    Hot and Chilli's Rabanada with brigadeiro sauce

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.


    1 sourdough bread, sliced (8 slices)

    2 cups of milk, 200ml

    1 can of condensed milk

    3 organic eggs, beaten

    Cinnamon to taste

    Sunflower oil to fry


    1/2 cup of icing sugar, 60g

    1 dessertspoon of ground cinnamon, 3g


    1 tablespoon of unsalted butter, 15g

    1 can of condensed milk

    1 tablespoon of good quality cocoa powder, 10g

    1/2 cup of whole milk, 200ml



    1. Cut the bread into medium slices, cut in half if too big.

    2. In a deep plate, mix the milk with the condensed milk and dip the slices of bread until they are completely soaked.

    3. In another plate, beat the eggs.

    4. Dip the sliced wet bread on the beaten eggs until completely covered.

    5. Fry in hot oil till golden and drain the toast into a paper towel, continue the process until they are all fried.

    6. Dust each slice with cinnamon and sugar mix (decoration)

    7. Serve warm or place in refrigerator to serve chilled.


    1. In a deep pan, place the butter, the condensed milk, the chocolate and whole milk, bring to simmering point until the mixture has the consistency of single cream. 

    2. Place in a heatproof jug. Serve hot or cold with the rabanadas.

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    Tip: The sauce can be made in advance; it will keep in the fridge for a couple of days.


    Average user rating

    5 stars