Guava Bread Pudding

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This post is all about this bread pudding. No musings on life. No rantings on justice. No storytelling about kitchen disasters. Just a little tale about this bread pudding amazingness, which was inspired by a restaurant I recently went to in Spanish Harlem with three friends. At the end of our (really delicious) meal, we didn’t know whether to get the flan or the bread pudding. So we got both. The bread pudding totally stole the show, and I was determined to recreate it at home. Although my version is a bit different than what I had in New York, it is good. Really, good.

Bread pudding is, by the way, one of those dishes I had convinced myself I didn’t like. But in thinking about the concept of bread pudding (bread, sugar, milk, spices, eggs… what’s not to like???), it seemed that I should try it again. Now, I realize that what I do not like is soggy, mushy bread pudding. So, in my recreation, I went with a firmer texture, rather than a very eggy custard. What ensued was a bread pudding that was a cross between baked French toast and cinnamon buns. I served the bread pudding with whipped coconut cream and guava sauce. The sauce had my whole house smelling like guava. And as I was stirring it, I thought to myself, “what is better than a house that smells like guava sauce?” And then I answered my own question: “A house that smells like baking guava bread pudding AND guava sauce” :D.

I was invited by Victoria at Mission: Food to enter this recipe in her Bread Pudding of the Month roundup. Check it out!

Guava Bread Pudding (Printable Recipe)

Ingredients:

Bread Pudding:

1 day old baguette cubed (~ 6 cups)

4 eggs

1 cup almond milk

3/4 cup coconut milk

1/3 cup guava nectar

1/3 cup Earth Balance (or butter), plus a little extra to butter the ramekins

zest from one orange

1 teaspoon vanilla extract

1/2 cup sugar, plus sugar for sprinkling

1/3 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon salt

1 cup guava paste–cut up into chunks

Guava Sauce:

1 cup guava paste–cut into chunks

juice from 1 orange (I used a blood orange)

1/3 cup water

1/3 cup guava nectar

pinch salt

Method:

*Melt the Earth Balance and toss with the cubed bread. Set aside. Whisk eggs, almond milk, coconut milk, orange zest, guava nectar, sugars, cinnamon, vanilla, salt, and cardamom. Toss in buttered, cubed bread. Stir to combine. Let the bread soak in the custard mixture for at least 30 minutes stirring occasionally.

*Pre-heat oven to 350 degrees F. Butter 4 large ramekins. Slice guava paste into 1/2 inch chunks. Heat 1 kettle of water until boiling. Turn down to medium low to keep warm.

*Make the sauce: Heat all sauce ingredients in medium saucepan over medium low heat. Stir frequently until guava paste melts. Once guava paste is melted, cook additional 5 minutes. Keep warm on low heat.

*Add 1 tablespoon of sauce to each ramekin. Split bread-custard mixture between the 4 prepared ramekins. Wedge guava paste into the custard mixture. Sprinkle the top of each ramekin lightly with sugar. Add each ramekin to a large baking dish. Fill the baking dish halfway with hot water to create a bain marie (water bath). Bake in the center of the oven for 35-45 minutes or until the top is golden brown and the middle of bread pudding is set. Let the bread pudding cool slightly (~10-15 minutes) before serving. Serve with guava sauce and whipped cream (or whipped coconut milk :D).

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. This is fantastic!!! I haven’t yet posted the Bread Pudding of the Month Club post for June, but when I do I really hope you will link this up and join in the fun :)

  2. This sounds amazing. I love guava, and think it’s sad that it can be so hard to find.

    I wonder how this would be with mango substituted for the guava. Or banana. Or just about any tropical fruit, really. Yum.

  3. Looks AMAZING!!! And you know I’m not the biggest sweets fan!

  4. I only like bead pudding when it has a little texture to it. This fits he bill and the guava sauce makes it truly special

  5. Que rico!!! Oh my, that bread pudding looks fantastic. Definitely in my ‘to try’ list – looks like a serious contender for my BIL’s.

  6. Hmm, I’ve never worked with guava before! What’s it like?

  7. Oh wow! This is definitely one heck of a bread pudding… I think I’m in the same boat with you – the first time I tried bread pudding, it was soggy and unappealing, so I deemed myself a bread pudding-hater. But I think I may have to rethink that decision and give this a go =)

  8. Oooh Tiff this looks great! Where do you get guava paste from? I grew up with guava over load when I was little and did not like it. But now that I cant get it as much I miss it and love it. Isnt that always the way it works?

  9. Havent had guava since going to hawaii boy do I miss it and wish I can have this island treat!

  10. This is so pretty and looks so tasty. I want to get to know Guava a lot better. And I also agree that bread pudding shouldn’t be all mushy and runny. Yours is perfect.

  11. That is so hot! Very Caribbean and full of super flavor. Well done. Buzzed!

  12. That is one delicious looking bread pudding.

  13. This has my mouth watering!!! I adore bread pudding…and the guava sauce just pushes this one over the top! Fabulous, Tiff!!!

  14. When I was in Miami last summer I had Guava everything because Guava paste is all over the place. Now I love it. I would NEVER have thought to pair it with bread pudding though. Sounds delicious. Hope you’re having a good week!

  15. Yummy! I am like you – I am convinced I don’t like Bread Pudding – but it is a consistency thing. This looks much more like something I would like!

  16. This sounds super interesting! The guavas I’ve seen have always been green and when ripened, maybe a light pink but never this red. May I know or see a pic of the type of guava you used? I’d love to try this out. Always game for new and exotic combinations. Thanks.

  17. I am just like you… I usually don’t like bread pudding as I have always found it soggy… but this one look different! I’d gladly have one of those!!! And who can say no to guava????? 😉

  18. This dessert looks perfect!!

  19. Oh, I just read thru the recipe again and noticed it’s actually guava paste. Store bought? Well I guess I could make that using our local guavas with sugar … like jam.

  20. Guava is not my personal favorite but after seeing your recipe I could hardly resist to try this decadent dish! Great!

  21. I’ve never seen guava paste before, but the colour and texture of it seem amazing! Your recipe is such a wonderfully unique take on traditional bread puddings. Nicely done!

  22. this looks fantastic! Theresa

  23. There are two types of bread pudding – delightful or nasty. Yours is in the DELIGHTFUL category, and how! The guava is inspired and looks so pretty.

  24. What a great twist to the classic bread pudding! The guava sauce really enhances the taste of this lovely pudding..

  25. Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

  26. Pure awesomeness, it looks sooooo good. I have now to search for some guava paste.

  27. I also used to think that I didn’t like bread pudding! Something about the way it sounds, I think. I was such a fool. This looks DELICIOUS!

  28. Mmmm, tropical bread pudding! Way to mix comfort food up and make it fresh and exciting! I’m biased, though – kind of a bread pudding addict…

  29. Oh baby, I’ve GOT to try this. We are at the beach right now and this seems like the perfect summery dessert to make. :)

  30. Duuuude… this is awesome. I’ve always love bred pudding, but I’ve never thought to involve a tropical fruit. LOVE the idea. :)

  31. Tiffany these are gorgeous! I just made a similar dish but with banana bread. Looks like you figured out just the right consistency too!

  32. Holy guava sauce, girl! Seriously swimming in it, looks so good. Any bread pudding would taste good with that!

  33. Honestly, guava gets neglected in my refrigerator most of the time. But this one uses guava in a different way and I liked the colours in the final dish. This one is worth a try.
    Was so happy to see my dear foodie friend’s guest post on Baklava on Chef Dennis’s site! Well done, Tiffany!!

  34. This guava bread pudding looks amazing! Guava is one of my favorite fruit, I will definitely try this cake!

  35. I don’t think I have ever had bread pudding…Me too, even though I have an option to eat bread pudding, I would think it must be soggy and mushy dessert (which I don’t like in general). I should give this a try!

  36. My oh my but does this look good! Bread pudding can be so tasty and this one looks like a winner. Tammy, thanks for leaving a comment on my blog post about Italy. Bloggers love comments like little boys like cake. Or bread pudding. I just posted a new one on paris. Stop by when you get a chance. Thanks

  37. Your tag line on foodbuzz cracked me up “what’s better than that?” lol!

    Love this!

  38. Somehow I never got round to tasting bread pudding. Looking at yours, I really should reconsider. I am curious about that guava paste. I’ve never heard of it.

  39. I came over from your guest post at Chef Dennis’ site and I love what I’m seeing here! So glad to have found your blog :) I never liked bread pudding either, but I LOVE guava, and this looks incredible! Thank you for sharing this recipe! :) I will be back to visit for more Como Water! :)

  40. Guava bread pudding?! Brilliant!

  41. this thang was so gooooood!

  42. Hi Everyone! Thanks for the comments!!! Happy Tuesday!

  43. This looks great, Tiffany! I actually love bread pudding, and I’m sure that the guava paste gives such a nice, lively and tropical flavor. Can’t wait to try! Lucky you for having been and eaten in Spanish Harlem recently…I didn’t have time to get there on my last trip to NY!

  44. Don’t forget to submit your bread pudding for my Bread Pudding of the Month Club!! It looks awesome :) http://www.mission-food.com/2011/06/strawberry-cheesecake-bread-pudding.html

  45. You got me with the guava! It looks incredible! I make bread pudding all the time, how have I never used guava in it?! Fabulous idea!!!

  46. What a great idea, guava bread pudding! I love guava pastries, and this looks awesome.

  47. I have dreams about this bread pudding. Spot on. (^?^)/