red wine rabanadas (red wine french toasts). or rich french toasts, as they are commonly known in my family. are one of the typical christmas sweets. indispensable. because this only makes "sense" in this time of the year. it's traditional. makes us get together at the table. with family and friends. are these agglomerations at tables that christmas is made. by a big supper on christmas eve. on the very day just to nibble something. from turkey until french toasts wrapped in cinnamon and sugar that makes us lick our fingers. is the holiday season, that ends at 6th of this month and is so good while it lasts. nice year.
rabanadas ricas
para 12 fatias
ingredientes:
1 pão de rabanadas (cacete largo)
4 c. sopa açúcar
300 ml vinho tinto
1 raspa de limão
1 pau de canela
3 ovos
oléo vegetal q.b.
finalização:
.2 c. sopa açúcar e 1 c. sopa canela.
Primeiro por um tacho ao lume médio com o vinho, o açúcar, a raspa de limão e o pau de canela. Deixar dissolver bem durante 5-10 minutos, mas não deixar ferver.
Enquanto isso cortar o pão em fatias de 1 cm de espessura.
Então passar as fatias de pão pelo molho de vinho e deixar de lado num prato
Num prato bater ligeiramente os 3 ovos e por também o óleo a aquecer numa frigideira plana (0.5-1 cm óleo).
Passar as fatias de pão pelo ovos, levar a fritar no óleo e deixar dourar ligeiramente de cada lado. Depois por em papel de cozinha antes de finalizar.
Para finalizar envolver as rabanadas na mistura de açúcar e canela.
makes 12 slices
ingredientes:
a large bread/loaf
4 tbsp. sugar
300 ml red wine
a lemon zest
a cinnamon stick
3 eggs
vegetable oil
garnish:
.2 tbsp sugar and 1 tbsp ground cinnamon
First put the wine in a saucepan at medium heat with emon zest and the cinnamon stick. Allow it to dissolve well for 5-10 minutes, but don't let it boil.
Meanwhile cut the bread into 1 cm thick slices.
Then dip the bread slices in the wine sauce and leave on the side on a plate.
On a bowl lightly beat the 3 eggs and also heat the oil (0.5-1cm oil) in a frying pan over high heat.
Dip the bread slice into the eggs, then fry in the oil and let it brown slightly on each side. Let it drain over kitchen paper before the final step.
Involve the bread slices in a mixture of sugar and cinnamon.
