Best Guava Bread Pudding Recipes

Guava Bread Pudding image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 stick (4 tablespoons) butter
1 loaf brioche bread, cut into cubes
1 cup brown sugar
1 cup white sugar
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 cups milk
5 large eggs
1/4 cup golden raisins
1/2 cup guava paste
1 cup marshmallows
1/2 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

For the guava bread pudding: Preheat the oven to 350 degrees F. Grease a loaf pan with the butter.
In a large bowl, combine the brioche, 1/2 cup of the brown sugar, and the white sugar, allspice, cinnamon, nutmeg, milk, eggs, golden raisins and guava paste. Mix well. Transfer to the prepared baking pan.
Bake until brown on top, about 45 minutes. Cool on a rack.
For the marshmallow-vanilla cream sauce: Meanwhile, melt the marshmallows in a nonstick skillet over low heat. Add the heavy cream, confectioners' sugar and vanilla. Continue to cook over low heat, stirring, until the sauce comes together.
To serve, invert the bread pudding onto plate and spoon some sauce over the top.

coconut bread pudding w/ raisins and guava image

Provided by rosa rivera

Categories Puddings

Time 3h

Number Of Ingredients 14

2 pkg day old bread/loafs
COCONUT BREAD PUDDING /WITH RAISINS AND GUAVA
6 large eggs
1 tsp salt
1 c sugar
1/2 c margarine
1/2 tsp vanilla extract
1 tsp cinnamon, ground
1 tsp lemon rind
1 c raisins
16 oz guava paste
2 can(s) evaporated milk
2 can(s) large coconut milk
1 can(s) condensed milk

Steps:

1. CUT BREAD INTO CUBES ,PUT INTO A LARGE BOWL SET ASIDE ,THEN IN ANOTHER BOWL ALSO LARGE ADD EGGS SUGAR AND BEAT UNTIL WELL BLEND ,THEN ADD the lemon rind, CINNAMON,VANILLA AND SALT,MELT BUTTER OR MARGARINE ADD TO BOWL. ADD , THE COCONUT MILK ,EVAPORATED AND CONDENCE MILK ,ALSO ADD RAISINS.ADD THE MILK MIXTURE TO THE BREAD CUBES, LET STAND FOR AN HOUR OR TWO ,OR UNTIL EVERTHING IS MOISTEND ,MIX TOGETHER WITH A BIG SPOON AND COVER FOR AN HOUR MORE, GREASE A LARGE PAN ,LIKE A LASAGNA PAN OR ANY OTHER ,BUTTER THE PAN VERY WELL ,POUR THE MIXTURE IN THE PAN ,NOW SLICE THE GUAVA AND ARANGE ALL AROUND THE PAN EVENLY.PUT IN A 350 DEGREES FOR AN HOUR OR UNTIL GOLDEN BROWN , MAKE SURE THE BREAD PUDDING IS GOLDEN AND CRUSTY, INSERT A KNIFE IN MIDDLE, SERVES AROUND 8 PEOPLE.
2. optional, serve with whip cream and cherries or strawberries.

PLANTAIN & GUAVA BREAD PUDDING image

Yield 6 to 8

Number Of Ingredients 14

7 to 8 large ripe plantains
½ lb guava paste (Colombian style, found in any Latin food market), slices ¼ inch thick
one loaf of 2-day old bread (preferably Farm bread, no scliced, supermarket variety please)
1 lb shredded Mozarella cheese
1½ cups grated parmesan cheese
3 cups Bechamelle sauce
good cognaq (about 1 cup)and enough milk to soak bread
Bechamelle Sauce:
4 Tbs butter
½ cup all purpose flower
1½ cups milk more or less
sugar to taste
a pinch of freshly-ground nutmeg
In saucepan, melt butter on medium to high heat. Add flower and beat constatly with a whisk until it forms into a thick ball. Gradually pour milk while stirring constantly. Don't stop stirring or you'll get lumps. Lower the heat to medium and continue stirring until you have the desired thickness. Add sugar and nutmeg, stir and set aside. I like to add a ¼ cup cognaq to add flavor.

Steps:

Preheat oven to 400º F. Peel and sclice plantains diagonally ½ thick and sauté in olive oil until golden brown. Lay on paper towels to drain excess fat. Prepare Bechamelle sauce, set aside. Break bread into pieces and put into a bowl to soak in cognaq and milk until soft. In a greased oven-proof casserole dish arrange the first layer of soaked bread to cover the surface of the dish, follow with a layer of plantain slices, followed by the guava slices. Cover the first tier of layers with Bechamelle sause and shredded cheese. Repeat steps until you have three full layers of bread, plantains, guava, sauce and cheese. Place casserole in the oven and bake 30 to 40 minutes until the cheese on top is golden brown. Serve immediately.