Rabanada with Brigadeiro Chocolate Fudge Cream | Recipes.com.au
Rabanada with Brigadeiro Chocolate Fudge Cream This recipe is a Brazilian favourite that is derived from the idea of French toast.
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Cooking tools:
- Piping bag
- Pastry cutter
- Cast iron skillet
- Microplane
- Saucepan
- Spatula
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Oven
- Paper towel
- Plate
- Fork
Ingredients
- 395 g NESTLÉ Sweetened Condensed Milk 395g
- 120 g NESTLÉ PLAISTOWE Premium 70% Cocoa 200g
- 50 g Butter diced
- salt
- 200 g Caster sugar
- 2 tbsp Cinnamon, ground
- 1 large loaf of white bread (preferably 1-2 days old)
- 6 Eggs, lightly beaten
- 450 mL Whole milk
- 100 g Butter
- Orange zest
- Oil for cooking
- Sea salt
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