Crispy on the outside, buttery-soft on the inside, Rabanadas are Brazil’s equivalent of French toast. And yes, we’ve smothered them in Tony’s Chocolonely.

If you’ve never tried Tony’s, be warned. It’s dangerously delicious and more moreish than a bag of popcorn at the movies. That said, it’s Fairtrade and B Corp certified, so it’s your civic duty to melt it, drizzle it and scoff it by the pack.

Ingredients (serves 10)

For the sauce:

• 100g 70% Dark Chocolonely
• 200g Caramel Sea Salt  Milk Chocolonely
• 250g double cream

For the Rabanadas:

• 20 slices of baguette
• 3 eggs
• 600ml milk
• 75g condensed milk
• 1 tsp cinnamon
• 1 tsp ground nutmeg
• Pinch of salt
• Vegetable oil for frying

For the cinnamon sugar:

• 200g caster sugar
• 2 tsp cinnamon

Method

Step 1: Combine the eggs, condensed milk, milk, cinnamon, salt and nutmeg together in a bowl. Then whisk until smooth. This is your custard

Step 2: Slice the baguette at an angle, then toast it in the oven until it’s crispy and dry

Step 3: Dip the toasted bread into the custard and let it sit for 5 minutes. Drain, then pan fry in vegetable oil — just until  it’s crispy on both sides. Pop the fried bread on some kitchen roll to remove any excess oil, then toss it in cinnamon sugar. These are your Rabanadas

Step 4: Break the chocolate into small chunks. Heat the cream until it’s nearly boiling, then pour it over the chocolate. Stir to combine until everything has melted. Then keep it warm on a low heat, in a heavy bottom saucepan. This is your chocolate sauce

Step 5: Plate up the Rabanadas drizzled with warm chocolate sauce and topped with dark chocolate shavings. Magic that.

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Image supplied by Jenny McNeil, Recipe supplied by Flavourology