Majestic Café Rabanada
Also known as: Majestic French Toast · Majestic Café Rabanada
A Porto rabanada with egg cream, sultanas, walnuts and pine nuts.
- Origin
- Porto · Café Majestic
- Region
- Porto · Café Majestic
- Season
- Year-round; especially suited to winter and Christmas
Rabanada à Majestic is a thick slice of fresh Portuguese cacete bread soaked in milk boiled with cinnamon and lemon, dipped in egg and fried to a golden crust. Instead of the customary cinnamon sugar, it is generously cloaked in homemade egg-yolk cream.
Sultanas, walnut pieces and pine nuts are scattered over the top, adding chew and crunch to the soft moist bread. The plate combines French toast, egg sweet and dried-fruit dessert—the rich presentation that separates it from household Christmas versions.
- fresh cacete bread
- milk
- cinnamon
- lemon
- eggs
- frying oil
- egg-yolk cream
- sultanas
- walnuts
- pine nuts
Soft citrus-scented fried bread, very rich yolk cream, sweet dried fruit and toasted walnut-and-pine-nut contrast.
The house identity requires egg cream and the mixture of sultanas, walnuts and pine nuts. It differs from plain rabanadas, Póvoa-style rabanadas and versions merely dressed with Port syrup.
At Café Majestic, Rua de Santa Catarina 112, Porto. The official 2025 menu still lists Rabanada à Majestic; confirm hours, price and availability before visiting.
Espresso, black tea or a glass of ten-year-old tawny Port.
The recipe reached Café Majestic through a former employee's cookery notebook. Served for roughly two decades, it became a sweet signature of the historic Art Nouveau café on Rua de Santa Catarina.
In 2019 it was one of Porto district's Seven Wonders of Portuguese Sweets candidates in the Festive Sweets category, joining the national list of 420 nominees. It remains on the official Majestic menu and also appears on event menus paired with ten-year-old Porto Majestic.
Sources: cafemajestic.com · cafemajestic.com · timeout.pt · caruspinus.pt
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