Rabanada

Rabanada is the Portuguese and Brazilian version of french toast. It's made with round or oval stale bread cut in thick slices that's dipped in milk (or milk, sugar, and vanilla) and beaten eggs, fried in oil, then sprinkled with cinnamon sugar. As a result, rabanada is sweeter and crunchier than the American french toast. The first mention of rabanada dates back to the 15th century, when it was described by Juan del Encina as a dish that's helpful for recovery from childbirth, which is why rabanada is alsko known as fatia parida, meaning slices for the new mom. The first recipe dates back to the 17th century, and by the beginning of the 20th century, the treat was commonly served in the taverns of Madrid, accompanied by jugs of wine. Nowadays, it is particularly popular during Christmas time but can be enjoyed year-round in many parts of Brazil and Portugal.