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Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
30 min
Baked Brioche with Vanilla Custard and Fresh Fruits
The perfect sweetness for an unforgettable Mother's Day.
RS
Por
Equipe Receita Solta
Prep Time20 min
Cook Time35 min
Servings6-8 porções
DifficultyEasy
Calories365 kcal
Resumo para quem tem pressa
"An elegant version of oven-baked French toast where thick slices of day-old brioche absorb a custard rich in vanilla and citrus zest. Baked until a golden crust forms and served with fresh red fruits."
Prepare an indulgent baked brioche, bathed in vanilla cream and crowned with fresh fruits, ideal for celebrating special moments with your mother. A recipe that combines simplicity and elegance, perfect for a memorable brunch or a comforting dessert.
O Que Você Precisa Saber
- The use of day-old brioche bread is essential so that the crumb absorbs the liquid cream without falling apart. - The emulsion of eggs, whole milk, and heavy cream creates a delicate pudding consistency inside the bread. - The prior rest of 20 minutes allows uniform hydration to the core of the slices before baking.
Ingredients
Ingredients and Preparation Method
- 1 unit (approx. 500g, from the previous day) Brioche
- 4 Large eggs
- 1 ½ xícaras (360ml) Whole milk
- ½ cup (120ml) Fresh cream
- ½ cup Refined sugar
- 1 ½ teaspoons Good quality vanilla extract
- Zest of 1 orange (optional)
- 1 tablespoon (for greasing) Unsalted butter
- 2 cups Assorted fresh fruits (strawberries, blueberries, raspberries)
- for sprinkling Powdered sugar
Instructions
Ingredients and Preparation Method
1
Preheat the oven to 180°C (350°F). Generously grease a baking sheet of approximately 20x30 cm with unsalted butter, ensuring all surfaces are covered. This step is crucial to prevent the brioche from sticking and to facilitate cleaning after baking.
2
Cut the brioche into slices about 2-3 cm thick. Arrange the brioche slices in the greased pan, overlapping them slightly so they fill all the space. The organization allows the cream to distribute evenly and the brioche to bake evenly.
3
In a large bowl, beat the eggs with a whisk until they are foamy. Add the whole milk, heavy cream, granulated sugar, vanilla extract, and orange zest, if using. Mix well until the sugar is completely dissolved and all ingredients are homogeneous.
4
Pour the liquid mixture over the brioche slices in the baking dish, making sure all the slices are well soaked. Gently press the brioche down so it absorbs as much custard as possible. In simple terms, the bread needs to absorb the liquid well.
5
Let the brioche soak for at least 15-20 minutes at room temperature. For an even juicier result, cover and refrigerate for 30 minutes to 4 hours, or even overnight. This soaking time is crucial for the final texture of the dish.
6
Take the baking sheet to the preheated oven and bake for 30-35 minutes, or until the brioche is golden, inflated, and the cream is firm to the touch. The center should be cooked but still moist. If it starts to brown too much, cover loosely with aluminum foil.
7
Remove the baked brioche from the oven and let it rest for 5-10 minutes before serving. This allows the cream to set and the dish to be easier to handle. Serve hot, sprinkled with powdered sugar and a generous portion of assorted fresh fruits. The short answer is: enjoy immediately!
Equipe sua Cozinha
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Chef Tips
- Cut the brioche slices 2 to 3 centimeters thick to support the weight of the absorbed cream.
- Press the slices lightly into the greased pan with your hands to ensure all the bread is submerged.
- Spread fresh fruits like strawberries and blueberries only upon leaving the oven to preserve their raw juiciness.
Variations
- Spread pieces of semi-sweet chocolate between the brioche slices before pouring the milky mixture. - Sprinkle raw sliced almonds over the brioche before baking to get a crunchy topping. - Drizzle a thread of maple syrup or pure honey over the hot slices right after sprinkling the powdered sugar.
Substitutions
- The brioche bread can be replaced by buttered sandwich bread, challah bread, or leftover dry panettone. - Fresh heavy cream can be replaced by clotted cream or whole milk with an additional egg yolk. - Orange zest can be swapped for fine lemon zest or a pinch of cinnamon powder.
How to Store
Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a preheated oven at 160°C for 8 minutes to return the golden texture without drying out the internal cream.
Can You Freeze It?
Freeze the baked and cooled brioche, without the fresh fruits, sliced and wrapped in foil for up to 30 days. To defrost, heat directly in the oven at 170°C for 15 minutes.
What to Serve With
Perfect with steaming café latte, wild fruit tea, light homemade whipped cream, or vanilla ice cream.
Frequently Asked Questions
Why doesn't fresh bread work as well as stale bread?
Fresh brioche still contains a lot of moisture and tends to fall apart into a soft paste when receiving the liquid cream; the slightly stale bread acts like a sturdy sponge.
Can I leave the brioche resting in the cream in the refrigerator overnight?
Yes, this method known as 'overnight' improves the texture even more; just cover well with plastic wrap and take straight to the oven the next morning adding 5 minutes of cooking.
How to know if the brioche cream has baked completely in the center?
Insert a thin knife into the center of the baking dish: it should come out moist but without raw liquid running, and the surface should be inflated and golden.
Can red berries be baked along with the bread?
They can, but they will release a lot of purple juice, staining the brioche and becoming wilted; placing them fresh on top at the end ensures aesthetic contrast and refreshing crunch.
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