This is a typical sweet dish, or desert, found in Portuguese Christmas
tables, before, during and after the 24th and 25th of December. It is made
essencially of bread and eggs, and was historically linked to using
available leftover bread. This makes it very relevant for the pressing
issue of food waste nowadays, making it perfect for a contemporary
Christmas celebration.
This is a very easy dish to make. Here is the recipe I learned from my
mother, and she from her grandmother before her. It is a must for
Christmas season, specially for breakfast or the afternoon snack. There
are many variants of Fatias Douradas, including the very famous Rabanadas,
which are a bit more juicy, but too soft for the taste of an Alentejano (a
person from the Alentejo region of Portugal).
🍞 leftover sliced bread. Hearty, dense bread is recommended, like
the typical one from Alentejo. Use as many slices as desired by
hungry sweet lovers.
🥚🥚 whole eggs
🥛 a pinch of milk (can be vegetable milk)
🍯 brown sugar
🎄cinnammon (if desired)
🌻 vegetable oil
How to make:
Beat the whole eggs in a bowl, stir in a pinch of milk just to make it
creamier, and pour the mix into a soup plate (wide, shallow).
On a large pan, pour enough vegetable oil to create a shallow pool and
heat up until near boil.
Dip each slice of bread on the beaten eggs liquid, equally dampening
both sides of the slice until the centre is moist. If the egg mixture
starts running out, just repeat step 1. 😋
Drop the damp slices onto the hot oil. Flip them over when golden on
the cooked side.
Take out the golden slices (hence the name) and place them on a dish
lined with kitchen paper, to absorb the extra oil.
Remove the slices to a clean plate. Sprinkle generously with brown
sugar, and cinnammon if desired.
