Brazilian Rabanadas With Cinnamon Sugar and Condensed Milk

Imperial November 14, 2026November 14, 2026

Quick Recipe Version (TL;DR)

Brazilian Rabanadas with Cinnamon Sugar and Condensed Milk are a festive Christmas favorite: thick slices of bread with tender, sweet centers, crisp golden edges, and a generous cinnamon-sugar coating.

Yield: 6 servings, 2 slices each
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

12 thick slices day-old French-style bread, about 400 g total, cut 3/4 inch (2 cm) thick
1 1/2 cups (360 ml) whole milk
1/2 cup (150 g) sweetened condensed milk, plus 1/4 cup (75 g) for optional drizzling
2 teaspoons (10 ml) vanilla extract
1/4 teaspoon fine salt
3 large eggs
1/2 cup (100 g) granulated sugar
2 teaspoons (5 g) ground cinnamon
About 3 cups (720 ml) neutral frying oil, enough for a 1/2-inch (1.25 cm) depth in your pan

Do This

1. Cut the bread into 12 slices, each 3/4 inch (2 cm) thick. Set a wire rack over a baking sheet.
2. Whisk together the whole milk, 1/2 cup condensed milk, vanilla, and salt. Beat the eggs in a separate shallow bowl. Mix the sugar and cinnamon in a third dish.
3. Heat 1/2 inch (1.25 cm) oil in a deep skillet to 350°F (175°C).
4. Soak each bread slice in the milk mixture for 5–10 seconds per side. Let excess drip off, then dip both sides in beaten egg.
5. Fry in 3 batches of about 4 slices, without crowding, for 2–3 minutes per side. Keep the oil between 340–350°F (170–175°C).
6. Drain on the rack for 30–60 seconds, then coat both sides in cinnamon sugar. Serve warm, optionally drizzled with the remaining 1/4 cup condensed milk.

Why You’ll Love This Recipe

A Brazilian Christmas classic: Rabanadas bring a festive touch to a holiday dessert table or a special breakfast.
Wonderful texture: The separate milk soak and egg coating create soft centers with crisp, golden exteriors.
A delicious use for leftover bread: A sturdy, day-old loaf holds its shape beautifully.
Easy to finish your way: Enjoy the cinnamon-sugar coating on its own or add a sweet condensed milk drizzle.

Grocery List

Produce: None needed for the classic recipe.
Dairy: Whole milk, sweetened condensed milk, and 3 large eggs.
Pantry: Day-old French-style bread, granulated sugar, ground cinnamon, vanilla extract, fine salt, and neutral frying oil such as canola or sunflower oil.

Full Ingredients

For the Bread and Milk Soak

12 slices day-old French-style bread, about 400 g total, each 3/4 inch (2 cm) thick; choose a sturdy white loaf with a fairly close crumb
1 1/2 cups (360 ml) whole milk
1/2 cup (150 g) sweetened condensed milk, not evaporated milk
2 teaspoons (10 ml) vanilla extract
1/4 teaspoon fine salt

For the Egg Coating and Frying

3 large eggs
About 3 cups (720 ml) neutral frying oil, such as canola or sunflower oil; the exact amount depends on your skillet

For the Cinnamon-Sugar Coating

1/2 cup (100 g) granulated sugar
2 teaspoons (5 g) ground cinnamon

For Serving

1/4 cup (75 g) sweetened condensed milk, optional, for a light drizzle over all 12 slices

Brazilian Rabanadas With Cinnamon Sugar and Condensed Milk – Closeup

Step-by-Step Instructions

Step 1: Slice the bread and prepare a draining rack

Cut the day-old bread into 12 slices, each about 3/4 inch (2 cm) thick. Keep the crusts on: they help the slices stay together during soaking and frying. The bread should feel firm and slightly dry, but not rock-hard.

Place a wire rack over a rimmed baking sheet near the stove. Have a wide spatula or kitchen spider ready for lifting the soaked bread and turning it gently in the oil.

Step 2: Mix the sweetened milk soak

In a shallow bowl wide enough to hold a bread slice flat, whisk together the whole milk, 1/2 cup (150 g) sweetened condensed milk, vanilla extract, and salt until completely combined. Scrape the bottom of the bowl as you whisk so no thick condensed milk remains there.

Step 3: Prepare the coating station and heat the oil

In a second shallow bowl, beat the eggs thoroughly until the whites and yolks are fully blended. In a third shallow dish, stir together the granulated sugar and ground cinnamon.

Pour the oil into a deep, heavy 10-inch (25 cm) skillet to a depth of 1/2 inch (1.25 cm), keeping the pan no more than half full. Heat over medium heat to 350°F (175°C), checking with a frying thermometer. Allow about 5 minutes for heating; the exact time will depend on your stove.

Step 4: Soak the bread, then dip it in egg

Working with only enough slices for one batch, place each slice in the milk mixture for 5–10 seconds per side. The bread should absorb the sweetened milk and soften slightly while remaining easy to lift. Start with 5 seconds per side and increase only if the bread is especially dry.

Lift each slice carefully and let excess milk drip back into the bowl for about 3 seconds. Dip both sides in the beaten eggs, then lift and let excess egg drip off for another 2–3 seconds. Transfer immediately to the hot oil. Do not soak all the slices ahead of time; they can become fragile while waiting.

Step 5: Fry until deeply golden and crisp

Carefully lower about 4 slices into the oil, leaving space between them. Fry for 2–3 minutes on the first side, then gently turn and fry for 2–3 minutes on the second side. The surfaces should be evenly golden brown, the edges crisp, and the egg coating fully set.

Maintain the oil between 340–350°F (170–175°C), adjusting the heat as needed. Let it return to 350°F (175°C) before adding the next batch. Repeat with the remaining bread, cooking in about 3 batches total. If your skillet cannot hold 4 slices comfortably, use smaller batches and allow extra cooking time.

Step 6: Drain briefly and coat in cinnamon sugar

Transfer the fried slices to the wire rack and drain for 30–60 seconds. While they are still warm and lightly glossy with oil, turn each slice in the cinnamon sugar, coating both sides and the edges. Shake off any excess and arrange on a serving platter without stacking tightly.

Discard any leftover milk soak or beaten egg that has been used for dipping.

Step 7: Drizzle and serve

Serve the rabanadas warm for the best contrast between the crisp coating and tender center. If desired, drizzle the platter with the remaining 1/4 cup (75 g) sweetened condensed milk, using a spoon to make thin ribbons rather than a heavy blanket.

For a less-sweet finish, serve the condensed milk on the side so everyone can add their own. Rabanadas are also lovely at room temperature; refrigerate any leftovers within 2 hours.

Pro Tips

Choose sturdy bread: A French-style white loaf works especially well. Avoid very soft sandwich bread or bread with large holes, which can fall apart or soak unevenly.
Fresh bread needs drying: If your loaf is fresh, arrange the slices on a baking sheet and dry at 300°F (150°C) for 10–12 minutes, turning once. Cool completely before soaking. This adds time to the recipe.
Use the bread as your guide: It should feel moistened but supported, not floppy or dripping heavily. If a slice starts breaking apart, shorten the soak for the remaining slices.
Watch the oil temperature: Oil that is too cool makes greasy rabanadas; oil that is too hot browns the outside before the coating cooks properly.
Coat while warm: Cinnamon sugar sticks best after a brief drain, before the surface has cooled and dried.

Variations

Orange-scented rabanadas: Whisk 1 teaspoon finely grated orange zest into the milk mixture along with the vanilla.
Extra-spiced holiday version: Add 1/4 teaspoon freshly grated nutmeg to the cinnamon-sugar coating.
Rich brioche version: Substitute 400 g day-old brioche for the French-style bread. Start with a shorter soak of 3–5 seconds per side because brioche softens quickly.

Storage & Make-Ahead

Make ahead: Slice the bread up to 1 day ahead and keep it loosely covered at room temperature. Mix the milk soak up to 24 hours ahead and refrigerate in a covered container; whisk again before using. The cinnamon sugar can be mixed several days ahead and stored airtight. Wait until just before frying to soak and coat the bread.

Refrigerate: Let leftover rabanadas cool, then refrigerate in an airtight container for up to 3 days, placing parchment paper between layers. Refrigerate within 2 hours of cooking. Store any extra condensed milk separately according to its package instructions.

Reheat: Arrange the slices in a single layer on a rack set over a baking sheet. Heat at 375°F (190°C) for 8–10 minutes, until hot throughout and the edges have crisped again. Add the condensed milk drizzle after reheating. A microwave will warm them but soften the coating.

Nutrition (per serving)

Estimated for 2 slices, excluding the optional condensed milk drizzle. Values assume the full milk mixture and cinnamon sugar are used, with approximately 10 g frying oil absorbed per serving; actual absorption and unused coating will vary.