{Rabanada} Cocoa-Cinnamon Churro French Toast Recipe — Salt & Wind Travel (2024)

For Soaking The French Toast :

• 1 loaf French (aka sweet) baguette (about 14 ounces)
• 3 large eggs
• 14 ounces lite or regular coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 cup granulated sugar

For Coating:

• 1/4 cup granulated sugar
• 1 teaspoon unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon

For Frying:

• Canola, grapeseed, or peanut oil for frying

For Serving:

• Toasted coconut for serving (optional)
• Berries for serving (optional)

• Prepare The French Toast Custard: Cut baguette on the bias into 1-inch-thick slices (you should have about 16 slices). Place eggs, coconut milk, 1/4 cup sugar, vanilla extract, and salt in a medium bowl and whisk until evenly combined.

  Pour mixture into a shallow dish that will snugly hold all of the bread (such as a glass baking dish or a large pie plate) and add baguette slices. Turn slices to coat well in the mixture.

• Let The French Toast Soak: Cover with plastic wrap and refrigerate until egg mixture is almost completely absorbed, at least 4 hours or up to overnight. Place remaining 1/4 cup sugar, cocoa powder, and cinnamon in a small bowl and mix until evenly distributed; set aside.

• Fry The French Toast: When the bread has finished soaking, fill a medium pot with oil to a depth of 2 inches. Heat over medium heat until the oil registers 350°F on a deep-fat thermometer. Place reserved cinnamon-cocoa mixture on a plate and set aside. Line another plate with paper towels and set aside.

• Remove bread slices from the egg mixture, allowing any excess to drip off. Place 4 to 6 pieces of bread in the hot oil (being sure not to overcrowd the pot). Fry until bread slices are dark golden brown on one side, about 4 to 5 minutes.

  (You'll want the oil to maintain a temperature of 325°F while the bread is frying; adjust the heat as necessary to achieve this.) Flip and fry another 4 to 5 minutes.

• Serve The French Toast: Remove to the paper-towel-lined plate to drain. While still hot, dredge French toast in the cinnamon-cocoa mixture and shake off any excess. Repeat the frying process with the remaining bread slices and serve topped with berries and toasted coconut.

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