Components
- Three French breads at dawn
- Two eggs
- 1 cup of milk (tea size)
- Half a tea cup of sugar
- Half a teaspoon of ground cinnamon
Mode of preparation
- Slice each loaf into four thick pieces, approximately 3 cm in thickness.
- In a small bowl, crack one egg at a time and pour it into a medium bowl—this way, if an egg is bad, the recipe won’t be ruined. Whisk thoroughly with a fork to combine the egg whites and yolks; then add the milk and 1/4 cup of sugar, stirring well. In a separate deep dish, combine the remaining sugar with cinnamon.
- Set the Electrolux air fryer by Rita Lobo to 180 °C and bake the rabanadas in two 8-minute sessions, totaling 16 minutes.
- Soak 6 slices of bread in the bowl containing the milk and egg mixture and let them sit for 1 minute — the soaking time may vary depending on the thickness or dryness of the slices, with thicker or drier slices requiring more time to absorb the liquid.
- Using tweezers, take out the milk slices, allowing any excess liquid to drain. Open the Air Fryer drawer and arrange half of the slices side by side in the basket. Bake for 8 minutes, or until golden brown — there is no need to flip them halfway through.
- Using the clamp, take out the golden rabanadas from the Air Fryer and repeat the steps with the remaining ones. Coat the golden rabanadas in cinnamon sugar and serve immediately.
