Homemakers across Portugal prepare for the Christmas season by making yummy holiday cakes called "rabanadas poveiras". At home, the cake is often made as a loaf. The recipe for these festive cakes is a simple one: leftover bread, soaked in milk and eggs, seasoned with sugar and cinnamon.
Now, a patisserie in Póvoa de Varzim takes the homely rabanadas up a notch, shaping them into single-serve portions, rolled in granulated sugar: think sugar donut meets French toast.
I tried rabanadas poveiras from Creme & Canela, a patisserie in Póvoa de Varzim. They were freshly made, topped with a cinnamon stick and drizzled with sugar syrup. The verdict: fabulous. These dessert goodies are not as egg-y as some Portuguese pastries, nor quite as sweet. A bit crunchy on the outside, creamy on the inside, they are addictive.
Very festive served with a glass of tawny port, such as this Ferreira!