Portuguese Christmas Rabanadas with Port wine syrupe made in the oven

 

Deep-fried food doesn't have a reputation for being healthy. This cooking method promotes a healthy lifestyle and helps in managing weight compared to frying!

A baguette (french word) or "cacete" is usually 500g.

(Don't cut it all at once in slices as it may be a lot for this list of ingredients. 

How to prepare this delicious Christmas Recipe!

Cut a loaf of bread into oblique slices as thick as your index finger, more or less, and discard the ends. Place them on a board. These slices will be watered with milk. 

Select a different tray to place the bread slices in the oven and line it with parchment paper that has been generously buttered. In a saucepan, combine 300 ml of milk, 50 g of sugar, 2 cinnamon sticks, and 2 lemon peels. Stir the mixture occasionally. When it comes to a boil, turn off the heat and set it aside.

While the milk cools down a bit, you can prepare the syrup. In another saucepan, combine 200 ml of water, 100 ml of port wine, 100 g of sugar, 2 lemon peels, and 1 cinnamon stick. Stir everything together and bring it to a boil. Once it starts boiling, continue to stir, then reduce the heat and let it simmer for five minutes. Turn off the heat, and the syrup is ready.

In a bowl, beat 4 eggs. The bread slices will be dipped in these beaten eggs.

Remove the lemon peels and the cinnamon stick from the milk, and pour half of the milk over the bread slices using a spoon. Turn the slices over and pour the remaining half of the milk over them. Carefully take a slice, allow it to drain, and then dip it into the beaten egg mixture, ensuring it becomes yellow on both sides. Let any excess egg drain off and place the slice on the prepared baking tray. If you have milk and egg left you can pour it over the slices.

Preheat the oven to a temperature between 180°C-200°C.

After 20 minutes, remove the tray, flip each slice over, and return the tray to the oven for an additional 10 minutes. If desired, you can turn on the oven's broiler to achieve a slightly browned appearance. This step may be necessary if using a small electric oven, as the slices might appear pale.

Remove the tray from the oven. In a shallow dish, combine 3 tablespoons of sugar and a teaspoon of cinnamon, and mix them together. Pass each toast through this mixture, then place them on a serving plate. If you find that the mixture isn't adhering well, you can sprinkle a bit more of it onto the slices.

Once arranged on the plate, you can drizzle the Port wine syrup over the toasts and place the remaining syrup in a small bowl in the center, as I did. Alternatively, you can serve them without the syrup, as some people may not prefer it.

Note: If there's any remaining milk in the tray and an extra egg, you can prevent waste by adding a small piece of bread (referred to as a 'papo-seco') cut into two halves.

Enjoy your meal! Bom Apetite!

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