Emptying out the post-holiday food stocks often takes up to a month or so… just about the last remnants of Christmas emerged from the deep-freeze in the form of 3 ensaimadas that survived the 3-4 weeks rather nicely, despite the frosty temperatures. While the default use in our home would be this superb ensaimada bread pudding, we decided to just toast these up for a quick breakfast treat…
Take the ensaimadas and cut them into quarters (we make very big ensaimadas) and brush them with lots of unsalted butter.
Drizzle them with homemade guava jelly and pop them in a toaster oven for 8-10 minutes until just slightly toasty and resurrected from the deep-freeze. The guava jelly disintegrates in the oven is absorbed into the bread.
You could opt to add the jelly after you toast the ensaimada, as you please. This and a cup of hot tea was a perfect, nearly effortless breakfast of leftovers. :)