Description
This Caribbean Guava & Coconut Bread Pudding is a luscious, tropical twist on a classic dessert. Featuring moist bread cubes soaked in a creamy coconut and milk custard, studded with sweet guava paste and shredded coconut, then baked until golden brown. It’s a comforting, flavorful treat perfect for sharing with family and friends.
Ingredients
Scale
Bread & Fruit
- 3 cups day-old bread, cut into cubes (brioche or challah recommended)
- 1 cup guava paste, chopped into small pieces
- 1/2 cup flaked coconut (sweetened or unsweetened)
Custard
- 1 cup creamy coconut milk
- 1 cup full-fat milk
- 3 large eggs
- 3/4 cup white sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon sea salt
Other
- 2 tablespoons melted butter
- Fresh mint leaves for decoration (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter to prevent sticking.
- Combine Bread and Guava: In a spacious bowl, combine the cubed bread with the chopped guava paste. Toss gently to distribute the guava evenly throughout the bread cubes.
- Make Custard Mixture: In a separate bowl, whisk together the coconut milk, full-fat milk, eggs, sugar, vanilla extract, cinnamon powder, and sea salt until the mixture is smooth and well combined.
- Soak Bread: Pour the creamy custard mixture over the bread and guava. Stir gently to ensure each piece of bread is thoroughly soaked. Let it rest for about 15 minutes to allow the bread to absorb the custard.
- Add Coconut and Butter: Fold in the shredded coconut and melted butter carefully, so the bread cubes remain intact and the ingredients are evenly distributed.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for 40-45 minutes or until the top turns golden brown and a knife inserted into the center comes out clean, indicating it is fully cooked.
- Cool and Garnish: Let the bread pudding cool for about 10 minutes before serving. Optionally, garnish with fresh mint leaves for a burst of color and fresh aroma.
Notes
- Using day-old bread helps the cubes soak up the custard better without becoming too mushy.
- Brioche or challah breads are preferred for their rich texture and slight sweetness.
- You can adjust sugar levels based on your sweetness preference or substitute with alternative sweeteners.
- Sweetened or unsweetened coconut flakes can be used depending on your taste and dietary needs.
- Allowing the bread pudding to rest enhances the flavor by letting the custard fully absorb into the bread.
- For dairy-free version, substitute full-fat milk with additional coconut milk and use plant-based butter.
- Ensure the baking dish is greased to prevent sticking during baking.
