Rabanadas!

I have developed my own version for this Portuguese recipe through the years...  The fabulous cookbook A Continual Feast has a great recipe for it and my own adapted recipe comes from it. Some families in Brazil have this during the holidays only--and I seem to do the same, although growing up we used to have it year round.

 I believe the original bread you start with should be a day old French loaf--commonly found in a Brazilian kitchen. For this batch I used a homemade, dense bread I had extras of, sliced about one 3/4 inches thick. I scalded the milk and added about 1/2 Tsbp lemon juice to it, some sugar and 3 eggs. The slices soaked in there and were fried in vegetable oil and then rolled in sugar.

Delicious breakfast with fresh coffee.