January 31, 2015


1Cut the French bread in 1 inch thick slices.

2Mix the eggs and milk together in a shallow dish. At the same time heat the butter in the pan.

3Dip the slices into the eggy-milky mix. Allow the bread to soak in the mass.

4Add your soaked bread slices in the frying pan and fry on both sides until they have a nice golden brown color.

5Roll the slices in plenty of sugar.

6Sprinkle about another cinnamon and serve. If they are hot, they are the best.


6 small stokbroden (the parent and hardener, the better)

1/2 liters of milk

4 Owner

A dollop of butter for frying

Sugar (enough to cover the rabanadas)

Cinnamon powder - to taste