• Slice the bread into 1.5" thick rounds and set aside.
• In a deep dish, add the sugar and cinnamon. Whisk to combine, and set aside. This is the coating for the deep fried French toasts.
• In a medium deep frying pan, add enough oil to coat the bottom of the pan and about 1.5" up the side. Set aside.
• Line a large plate with paper towels and set aside. We will drain our rabanada here.
• In a medium bowl, measure in the condensed milk, the milk, the eggs and the vanilla. Whisk to combine.
• Dip the bread slices in the milk mixture until they absorb liquid, then gently squeeze the bread to remove excess liquid and place it on a plate. Do this to all pieces of bread, working gently yet quickly to not oversoak the bread.
• Place the oil pan over medium heat. When the oil is hot, fry a few pieces of the French toast at a time until golden brown on both sides.
• Place the fried bread on the line paper towels to absorb excess oil.
• Roll the bread in the cinnamon sugar mixture while still hot. Don't forget to coat the sides, too!

Bom Apetite!!