Baked Rabanada (Brazilian French Toast Pudding) with Chocolate and Dulce de Leche
Baked Rabanada (Brazilian French Toast Pudding) with Chocolate and Dulce de Leche
Ingredients
For the Rabanada
- 4 pão de sal, or small baguettes, sliced into 1-inch thick rounds
- 3 eggs
- 1 can condensed milk, (14 ounces)
- 1 box table cream, (7 ounces, or light cream)
- 1 lime, zested
- 1 can milk, (use empty condensed milk can for measurement)
- 1/2 teaspoon cinnamon, for sprinkling, or as needed
- 4 ounces milk chocolate, broken into pieces
For Serving
- 1/2 cup dulce de leche, warmed, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking dish (approximately 9x13 inches) with butter or cooking spray.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, crack the 3 eggs. Add the entire can of condensed milk and the box of table cream. Grate the zest of one lime directly into the bowl.
⏱️ 3 min
- 3
Whisk the ingredients thoroughly until well combined and smooth. Then, using the empty condensed milk can as a measure, pour one can's worth of regular milk into the mixture and whisk again until fully incorporated and smooth.
⏱️ 3 min
- 4
Arrange the sliced bread pieces in a single layer in the prepared baking dish. Pour the prepared custard mixture evenly over the bread, ensuring all pieces are well-soaked. Gently press down on the bread slices to help them absorb the custard.
⏱️ 4 min
- 5
Let the bread soak in the custard for at least 15 minutes at room temperature. This passive time allows the bread to fully absorb the liquid, ensuring a moist and tender rabanada.
- 6
After soaking, sprinkle the top of the rabanada evenly with cinnamon. Distribute the broken pieces of milk chocolate over the custard-soaked bread.
⏱️ 2 min
- 7
Bake in the preheated oven for 25-30 minutes, or until the rabanada is golden brown, set in the center, and the chocolate is melted and slightly bubbly. A knife inserted into the center should come out mostly clean.
⏱️ 30 min•🌡️ 350
- 8
Remove from the oven and let cool slightly before serving. Serve warm, drizzled generously with warmed dulce de leche.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Rabanada (Brazilian French Toast Pudding) with Chocolate and Dulce de Leche
Ingredients
For the Rabanada
- 4 pão de sal, or small baguettes, sliced into 1-inch thick rounds
- 3 eggs
- 1 can condensed milk, (14 ounces)
- 1 box table cream, (7 ounces, or light cream)
- 1 lime, zested
- 1 can milk, (use empty condensed milk can for measurement)
- 1/2 teaspoon cinnamon, for sprinkling, or as needed
- 4 ounces milk chocolate, broken into pieces
For Serving
- 1/2 cup dulce de leche, warmed, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking dish (approximately 9x13 inches) with butter or cooking spray.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, crack the 3 eggs. Add the entire can of condensed milk and the box of table cream. Grate the zest of one lime directly into the bowl.
⏱️ 3 min - 3
Whisk the ingredients thoroughly until well combined and smooth. Then, using the empty condensed milk can as a measure, pour one can's worth of regular milk into the mixture and whisk again until fully incorporated and smooth.
⏱️ 3 min - 4
Arrange the sliced bread pieces in a single layer in the prepared baking dish. Pour the prepared custard mixture evenly over the bread, ensuring all pieces are well-soaked. Gently press down on the bread slices to help them absorb the custard.
⏱️ 4 min - 5
Let the bread soak in the custard for at least 15 minutes at room temperature. This passive time allows the bread to fully absorb the liquid, ensuring a moist and tender rabanada.
- 6
After soaking, sprinkle the top of the rabanada evenly with cinnamon. Distribute the broken pieces of milk chocolate over the custard-soaked bread.
⏱️ 2 min - 7
Bake in the preheated oven for 25-30 minutes, or until the rabanada is golden brown, set in the center, and the chocolate is melted and slightly bubbly. A knife inserted into the center should come out mostly clean.
⏱️ 30 min•🌡️ 350 - 8
Remove from the oven and let cool slightly before serving. Serve warm, drizzled generously with warmed dulce de leche.
⏱️ 3 min