Rabanadas

In a shallow bowl, whisk together the milk, beaten eggs, sugar, and rum until the mixture is smooth and the sugar has dissolved.

Cut the bread into thick slices, approximately 1 to 1.5 inches thick, and submerge each slice in the milk and egg mixture, allowing the bread to soak thoroughly on both sides.

In a large skillet or frying pan, melt the butter over medium heat until it begins to foam but does not brown.

Working in batches, carefully place the soaked bread slices into the pan, frying each side until deep golden brown and cooked through.

Transfer the fried rabanadas to a plate lined with paper towels and allow them to drain briefly.

In a small bowl, combine cinnamon and confectioner's sugar, then generously dust the warm rabanadas on all sides with the mixture.

Serve the rabanadas immediately while warm, or allow them to cool to room temperature before serving as is traditional for the holiday preparation.