8 slices thick-cut stale bread, cut 4 cm (1½ inches) thick
4 large eggs, beaten
Vegetable oil, for frying
375 mL (1½ cups) ruby Port
Directions
Add the milk, peel of 1 lemon, 1 cinnamon stick, 2 allspice berries, 4 cloves and 100 g (½ cup) sugar to a medium saucepan. Bring to a gentle simmer and cook just until the sugar has dissolved and the milk is warmed through. Remove from the heat and allow to infuse for 5 minutes. Strain into a large shallow bowl.
Pour enough vegetable oil into a large, shallow skillet to generously cover the bottom. Heat over medium-high heat to 175°C (350°F).
Working in batches, submerge the bread slices in the warm milk mixture for 10–20 seconds, until well soaked but still holding their shape. Dip each slice into the beaten egg, allowing any excess to drip off, then carefully place into the hot oil.
Fry for 2–3 minutes per side, until deeply golden brown. Transfer to a paper towel-lined baking sheet to absorb any excess oil. Arrange the fried bread in a large baking dish and repeat with the remaining slices.
Add the Port, remaining lemon peel, cinnamon stick, allspice, cloves and 75 g (⅓ cup) sugar to a medium saucepan. Bring to a boil and cook for 8–10 minutes, until slightly reduced and syrupy.
Remove the syrup from the heat and allow to cool slightly. Strain and pour over the warm rabanadas. Let stand for 10–15 minutes to absorb the syrup before serving.
