Portuguese Sweet Bread French Toast Food

PORTUGUESE SWEET BREAD I

Steps:

• Add ingredients in order suggested by your manufacturer.
• Select "sweet bread" setting.

PORTUGUESE BREAD FRENCH TOAST CASSEROLE RECIPE - (4.1/5)

Steps:

• Slice sweet bread into about 20 slices, 1" thick. Liberally spray a 9" x 13" baking dish with cooking spray and arrange bread slices in 2 rows overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, and beat with a rotary beater or whisk until blended (but not too bubbly). Pour mixture over the bread slices, making sure they're evenly covered (get the mixture in between the slices with a spoon). Cover and refrigerate overnight. The next morning, preheat oven to 350º F. Combine all the ingredients for the topping and spread evenly over the top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with coconut pancake syrup (I use homemade pear or blackberry)But most of us didn't use the syrup at all!).

RABANADAS (PORTUGUESE FRENCH TOAST)

Steps:

• In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

PORTUGUESE SWEET BREAD

Steps:

• To make the sponge, stir together flour, sugar, and yeast in a small bowl. Add the water and stir until all ingredients are hydrated and make a smooth batter. Cover with plastic wrap and ferment at room temperature for 60-90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
• To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer, which is what I use). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook) and mix in the sponge and flour (I wait to change out the attachments until most of the ingredients are mixed, as it seems I have a problem getting the dough to grab onto the hook if I switch too early). Add the water, as needed, to make a very soft dough (more than likely you will not need the full amount of water, but it can vary due to factors such as the moisture content and protein percentage of your flour). The finished dough should be very supple and soft, easy to knead, and not wet or sticky. To achieve this will take 10-12 minutes with the mixer and close to 15 minutes by hand, as dough with high amounts of fat and sugar usually takes longer to knead because the gluten requires longer to set up. The finished dough should pass the windowpane test (see note below if you are unsure what this is) and register 77F to 81°F Lightly oil a large bowl, put the dough in the bowl, rolling it around to coat with oil. Cover with plastic wrap.
• Ferment at room temperature until dough doubles in size, around 2 hours.
• Remove dough from bowl, divide in 2 equal pieces, and form each into a boule. Lightly oil two 9-inch pie pans and place a boule, seam side down, in each pan. Mist with spray oil and loosely cover with plastic wrap.
• Proof at room temerature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size. (If you want to bake only 1 of the loaves, you can retard the second in the refrigerator for 1 day, but it will take 4 to 5 hours to proof after it come out of the refrigerator.).
• Very gently brush the loaves with the egg wash. Preheat the oven to 350F with the oven rack on the middle shelf.
• Bake the loaves for 50 to 60 minutes, or until they register 190F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. The dough will brown rather quickly (please see intro), long before it is done. When done, the loaves will be a rich mahogany brown.
• Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.
• *Windowpane Test: Cut off a small piece of dough and gently stretch, pulling and turning it to see if it will hold a paper-thin, translucent membrane. It it falls apart before it make this windowpane, continue to knead for another minute or two and test again.

PORTUGUESE FRENCH TOAST

Steps:

• Preheat oven to 350°F Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl.
• Cut the bread into seven or eight slices and lay them overlapping in a large baking dish.
• Pour the egg mixture over the bread, covering every slice.
• The bread should not be entirely submerged though; the higher parts should become toasted and crispy.
• Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set.
• Serve immediately.

PORTUGUESE SWEET BREAD FRENCH TOAST RECIPE

Steps:

• Preheat oven to 100°C or 200°F. Crack the eggs into a large bowl and whisk well. Add milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined. Quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides. Transfer the coated bread slices to a plate while you finish coating the remaining slices. Heat a small skillet over medium heat until it's hot, about 3 to 5 minutes. Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn them a plastic turner and cook until the second side is golden, about 1 to 1 1/2 minutes. Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place them in the oven to keep warm while you cook the other slices. Repeat with the remaining slices, be sure to add 1 teaspoon of butter to the pan before every slice. Sprinkle the French toast with confectioners' sugar and serve. Recipe & Photo Credit: Emeril Lagasse, emerils.com

PORTUGUESE SWEET BREAD

Steps:

• Sprinkle yeast into 1/2 cup warm water and let activate.
• Combine all ingredients and knead well.
• Cover with a dry towel and let rise until doubled.
• Divide into 3 round loaves and placed in greased round cake pans.
• Let rise, brush tops with beaten egg and bake at 350F degrees 30-40 minutes .