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Rabanadas With Port Wine

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Preparation time
10 mins
Cooking time
30 mins
Serves 8


  1. Place the raisins to be soaked in port wine in a bowl. Sweeten some hot milk with sugar. Cut the bread into slices and pass them through the hot milk to soften.

  2. Heat a skillet with oil. Carefully squeeze the slices of bread, pass them through the eggs, previously beaten, drain them and fry them in the hot oil. Put them to drain on absorbent paper and sprinkle with a little sugar.

  3. Prepare the sauce: pour the sugar into a saucepan, add a little water just to soak and bring to the boil, letting it boil until you get a not too dark caramel.

  4. Remove from the heat, add the wine with the raisins and return to the heat until boiling. Remove and let cool.

  5. Arrange the rabanadas on a serving plate, drizzle with the previous sauce. Decorate with laminated almonds and serve.