Baked French toast with guava paste and cheese is a Christmas dessert full of Brazilianness – 12/18/2023 – Marcão’s Recipes

The rango of the week is a Christmas dessert full of Brazilianness and ziriguidum.

I created this recipe to use up surplus panettone. The end of the year arrives and, with it, a toro of panettone appears out of nowhere: from the firm’s Christmas basket, from the cool client, from the aunt who came from the countryside.

Then you end up with more panettone than you can eat. It dries out. Hard panettone is perfect for making French toast

That said, you can also use regular bread, as long as it’s not too salty. I made mine with pandoro, which is basically panettone without the candied fruits (I’m not a big fan of them, no).

It’s French toast, but it’s not fried. Whenever possible, I like to adapt deep-fried recipes for the oven. For practicality and to avoid making a mess.

The principle is the same as normal French toast: you soak the bread (or panettone) with a mixture of milk, eggs and sugar. Lie: I also added port wine and cachaça. The alcohol is mostly gone, but feel free to omit it.

After baking, it becomes creamy, with the consistency of pudding. Since my French toast is shaped in a pan, perhaps it could be called bread pudding. Or would it be pavé? It doesn’t matter what the name is: just trust it, the sweet is delicious.

Once the French toast is baked, you can eat it just with a little sugar sprinkled on it. But I decided to improve the recipe, because, after all, it is a festive dessert.

On top of the roasted french toast, I added the nice little cheese and guava paste – or Romeo and Juliet. Because I care about the Christmas menu that only uses foreign or foreign ingredients, like walnuts and cherries.

And also because it looks so good.

You buy guava paste ready-made, the creamy type. The white icing contains cream cheese or cottage cheese, sugar and a little milk to thin it out.

Baked French toast is best if made the day before and stored in the refrigerator. I know the kitchen gets crazy in the days leading up to Christmas, but it’s worth a try.

That’s it. Merry Christmas, everyone!

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OVEN TOAST WITH CHEESE AND GOIABADA

Difficulty: easy

Performance: 8 servings

French toast ingredients

250 g of panettone or stale bread, approximately

500 ml of milk

2 eggs

2 tablespoons of sugar

50 ml port wine

50 ml of cachaça

Topping ingredients

100 g cream cheese or cottage cheese

50 ml of milk

2 tablespoons of sugar

4 tablespoons creamy guava paste

Way of doing

1. Heat the oven to 180ºC.

2. Cut the panettone or bread into cubes measuring 4 cm on each side. Fill a refractory with these cubes, without overlapping or leaving space between the pieces.

3. Mix the milk, eggs, sugar, wine and cachaça. Pour into the refractory until it covers the panettone.

4. Bake for 45 minutes. Wait for it to cool down.

5. Make the topping: with a whisk, mix the cheese, milk and sugar well. Spread this mixture over the French toast and, on top of it, distribute the creamy guava.

6. Leave in the refrigerator for up to 1 day before serving.

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