Guava Bread Pudding Recipes

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.

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

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.

Steps:

• Whisk cornstarch and 1/4 cup guava juice in a bowl until smooth; set aside.
• Bring the remaining 4 cups guava juice and the sugar to a boil in a medium saucepan, stirring until sugar has dissolved. Reduce heat. Stir in cornstarch mixture; simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 4 to 5 minutes. Stir in lemon juice.
• Pour mixture through a fine sieve into a bowl; discard solids. Divide among six 6-ounce ramekins or bowls. Refrigerate puddings, uncovered, 30 minutes. Cover loosely with plastic wrap, and refrigerate until set, at least 3 hours (up to 3 days).
• To serve, top each pudding with 1 tablespoon each yogurt and almonds.