Paula's Sweet Bread Rabanadas

1. Slice the loaf of sweet bread into 1-inch thick slices.
2. The bread should ideally be day-old, as it will hold up better when soaked.
3. If using fresh bread, lightly toast the slices to help them absorb the milk without falling apart.
4. In a shallow dish (large enough to dip the bread), add the 2 cups of milk.
5. In another shallow dish, beat the 3 eggs (this will be the egg wash to coat the soaked bread slices).
6. Heat a large skillet over medium heat with vegetable oil to the pan, enough to cover the bottom.
7. Take each slice of bread and dunk it in the milk mixture.
8. Let it soak for 15-20 seconds on each side so that the bread absorbs the liquid but doesn’t become overly soggy.
9. Then dip each soaked slice into the beaten eggs, coating it on both sides.
10. Once the oild is hot, fry the soaked bread slices for 2-3 minutes per side or until they are golden brown and crispy on the outside.
11. Make sure not to overcrowd the pan—fry in batches if necessary.
12. Place the fried rabanadas on a plate lined with paper towels to drain any excess oil.
13. Dust the rabanadas with a mixture of sugar and cinnamon while they’re still warm.

Recipe Credit: Paula

Photo Credit: Leonor Santos