In Christmas spirit, I’ll stick this (older) post at the top for the second year in a row.
The rabanada is a type of French toast that comes from Portugal and has migrated to Brazil. It can be made by taking a slice of wheat bread and soaking it in milk (in Minho, Portugal they use red or white wine) or a sugar syrup, then its dipped in eggs and fried. Its much like French toast although once you try it, you may agree with me about it being slightly different and better tasting. Much like the French name, pain perdu (lost bread), the rabanada is usually made from bread that is about to go stale, thus the reason for soaking it in something such as milk to soften it up again.
Rabanadas (pronounced ha-ba-nadas) are part of the Portuguese Christmas tradition, which is likely how they spread to Brazil. They are normally served with cinnimon and sugar sprinkles or topped with a sugar syrup or honey. In the old days, the dessert was known as rabanada only in northern Portugal while towards the south, it was referred to as the patia-dourada (golden slice). In Brazil, its a typical plate of Christmas dinner, being rarely consumed outside of this holiday season.