One of my family members asked me for a guava bread pudding recipe and I obviously couldn’t deny her this request. Clearly the love I have for guava has no bounds. At this point, I am pretty sure I can put it into anything. I am not going to lie, I don’t recall ever eating bread pudding until now, but after making this guava bread pudding I am a believer in its deliciousness. I also topped it off with a dark rum caramel sauce and OH MY GOD, just stop reading this, go to the recipe and make it already!
What if I don’t have day old bread?
Now, I know some of you may be impatient to wait a day to make this guava bread pudding and that’s ok. I would be too. If you don’t have day old bread, just preheat your oven to 350F, cut your bread into cubes and toast for about 10-15 minutes, until crispy. Trust me, it will come out just as good!
How do you make guava bread pudding?
Slice your bread: You are going to need a day old loaf of bread. Slice the bread into about 1-2 inch cubes. Place the cubes in a buttered baking dish.
Make your pudding sauce: In a large pot, heat your milk, guava, and butter over medium-high heat, until the guava is dissolved. In a mixing bowl, add your sugar, eggs, cinnamon, and vanilla. Whisk the ingredients until they are well incorporated. Slowly add your milk mixture to the eggs. Careful not to add the hot milk too fast because you will cook the eggs. Once everything is well combined, pour the mixture over the bread cubes until the bread is basically submerged.
Bake: Place the oven safe dish into an oven that is preheated to 350F and cook for 30-35 minutes. The bread pudding will slightly jiggle when fully cooked and a knife should come out clean when placed in the middle. Remove from the oven and allow it to slightly cool before serving. Drizzle on top my dark rum caramel sauce!
Dont forget to rate this recipe and leave a comment below! If you are looking for more guava recipes, click here!
Guava Bread Pudding Recipe
Ingredients
Guava Bread Pudding
- 1 loaf of bread a day old
- 4 cups of whole milk
- 10 tbsp ~10oz of guava paste
- 5 tbsp of butter
- 5 whole eggs
- ½ cup of sugar
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
Dark Rum Caramel Sauce
- 1 cup of sugar
- ¼ cup of water
- ⅓ cup of butter cold
- ½ cup of whipping cream
- ⅓ cup of bacardi gold or any dark rum
Instructions
Guava Bread Pudding Recipe
- Preheat your oven to 350F. Spray a baking dish with cooking spray or coat with butter.
- Cut your loaf of bread into about 1-2 inch cubes and place them in your baking dish.
- Over medium-high heat, heat your milk, guava, and butter until the guava is dissolved. Whisk occasionally to prevent the milk from burning. About 5-10 minutes.
- In a mixing bowl, add your sugar, eggs, cinnamon, and vanilla. Whisk the ingredients until they are well incorporated.
- Slowly add your milk mixture to the eggs. Careful not to add the hot milk too fast because you will cook the eggs.
- Once everything is well combined, pour the mixture over the bread cubes until the bread is basically submerged.
- Place the baking dish into the oven and cook for 30-35 minutes. The bread pudding will slightly jiggle when fully cooked and a knife should come out clean when placed in the middle.
- Remove from the oven and allow it to slightly cool before serving. Drizzle on top my dark rum caramel sauce!
Dark Rum Caramel Sauce
- In a medium saucepan, add your sugar and water. Bring it to a boil over medium heat, while stirring to allow the sugar to dissolve.
- Slowly bring the mixture to a simmer and allow it to turn into a brown-amber color. This is going to take about 10 minutes simmering. The next few steps move quick so have your butter, whipping cream, and dark rum ready.
- Once your sugar has turned into the brown-amber color, quickly whisk in your cold butter and allow it to dissolve. Once the butter is dissolved, quickly whisk in your heavy whipping cream.
- Once the heavy whipping cream is incorporated, whisk in your dark rum and remove the caramel from the heat.
- Allow the caramel to cool before storing or serving.
I made this recipe and holy hell is it well worth the calories. It was delicious. I put the leftovers in the frig and warmed up little (or big) squares whenever I wanted to indulge again.
This is so delicious! I’ve already made it twice! First time I made it with Texas toast and next with a rustic Italian bread- both were amazing. The only difference was the Texas toast was a bit softer in texture. I opted for no rum in the sauce and it was still delicious! YUM. I think I’ll go warm myself another piece 🙂