Portuguese ‘Rabanadas’ with honey, nuts and figs syrup – The Copper Kettle
This is a traditional Christmas dessert I have grown up with. It’s a kind of Pain Perdu (or French Toast), soaked in a sweet syrup with cinnamon.
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Ingredients
- 60 grams walnuts pieces
- 60 grams chopped dry figs
- 60 grams laminated almonds
- 150 ml honey (runny)
- 200 ml water
- 2 sticks cinnamon
- 30 ml Port wine
- butter ((for greasing))
- 1 loaf white bread (small and stale (2 to 3 days old))
- 300 ml milk (semi-skimmed or whole)
- 2 strips lemon zest
- 1 stick cinnamon
- 2 1/2 tbsp sugar (granulated)
- 3 eggs (medium)
- butter (in little knobs)
- 1 tbsp ground cinnamon
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