Gluten-Free Rabanadas (Portuguese French Toast)

Ingredients:

4 slices gluten-free bread (slightly stale works best)
2 large eggs
1/2 cup milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Olive oil, for frying
Powdered sugar, for dusting
Optional: Honey or maple syrup, for serving

Instructions:

Prepare the Bread:

If the bread is not slightly stale, you can lightly toast it in a toaster or oven to help it hold its shape during soaking.

Make the Soaking Mixture:

In a shallow bowl, whisk together the eggs, milk, granulated sugar, ground cinnamon, and a pinch of salt.

Soak the Bread:

Dip each slice of gluten-free bread into the soaking mixture, allowing it to soak for a few seconds on each side until it absorbs the liquid.

Heat the Oil:

In a skillet, heat a generous amount of olive oil over medium heat.

Fry the Bread:

Carefully place the soaked bread slices in the hot oil. Fry until they are golden brown and crisp on each side, about 2-3 minutes per side.

Drain and Dust:

Use a slotted spoon to remove the fried Rabanadas from the oil and place them on a plate lined with paper towels to drain excess oil.

Dust with Sugar:

While the Rabanadas are still warm, dust them generously with powdered sugar.

Serve:

Serve the Gluten-Free Rabanadas warm, optionally drizzled with honey or maple syrup.

Enjoy:

Enjoy this delightful gluten-free twist on traditional Portuguese Rabanadas, perfect for a sweet breakfast or dessert. The combination of crispy edges and soft, custardy centers makes them a true treat.

Feel free to experiment with additional flavors such as vanilla extract or nutmeg in the soaking mixture. The gluten-free bread absorbs the custard-like mixture beautifully, resulting in a delicious and satisfying dish.