11/22/2011

Guava Portuguese Sweet Bread Pudding

You may be familiar with the fund-raising compulsion of various organizations, wherein the harassed members go about their work places and schools, even standing in front of supermarkets, etc. selling an item, say large chocolate bars, Krispy Cremes, or cookies.  Here in Hawaii a popular item is Portuguese Sweet Bread, very similar to Hallah.  We have a lovely lady who comes by with her own personal fund-raiser and sells the bread at our office (among others) once a month or so.  I don't as a rule eat that sort of fluffy white bread (though this does have potatoes and eggs in it) so would usually pass on the offer.  But things have changed, ever since discovering this fabulous use for it: French Toast and Bread Pudding.  Sometimes my mind takes awhile to see the obvious.  I am now ordering on a regular basis just for that purpose (you let her know ahead of time so the correct amount gets baked). 


So, a few days of French Toast if we're in a hurry, and this to die for version of Bread Pudding when a bit more time is available.  All from one loaf (unless you are baking for a larger number than two).  I cut a Bread Pudding recipe in half for our breakfast.


To make your pudding even more delectable, spread a bit of jam on the bread layers.  I used my Guava Jam, but marmalade would be marvelous, not to mention apricot, strawberry, raspberry, quince, etc. etc.  The possibilities are endless.  A dash of some liqueur or other to aid and abet is nice.  I used Jim Beam.


Guava Portuguese Sweet Bread Pudding
adapted from a recipe by Stacy of Stacy Snacks
(This gives the full amount though I cut mine in half)

1 day old loaf egg bread (Hallah, Pao Doce, etc.), sliced
1/2 cup guava jam (or your choice)
4 eggs
1 3/4 cups of half and half  (or whole milk and some cream)
1 tsp vanilla
1/4 cup bourbon (I think Rum or Amaretto would also do nicely)
butter to grease sides of pan

Butter a loaf pan or line w/ parchment paper. I lined the bottom and buttered the sides. That way you can unmold and slice when cool.  We didn't wait for any cooling though.

Cut your bread slices in half  Put a layer of bread on the bottom of the loaf pan, squeezing the bread in tightly next to the other slices to fit, and spread jam on the pieces.  Now make another layer of bread with jam on it and top with a final layer, jam on top. You should have 3 layers of bread in all.


Whisk the eggs, half and half or milk and cream, vanilla and bourbon until creamy. Pour over the bread slices and push down a  bit with your whisking fork to make sure the bread is soaking up all the custard.

Let sit on the counter 15 minutes to absorb the custard, and while the oven is pre-heating.

Bake in a 350F oven for 45-50 minutes. Bread pudding will puff up over the top.


Let cool completely in the pan if you can wait that long, and remove to slice and serve. Delicious served warm, but also good at room temperature. This is absolutely my favorite Bread Pudding EVER.  And I mean it. Sharing  it with the crowd over at Chaya's My Meatless Mondays.

5 comments:

Chaya said...

I have never had guava and this recipe looks so good. Guava, here I come.

Swathi said...

I have some guava paste left, sure I will try this pudding.

Joanne said...

I almost always bake my own bread for bread pudding but if I had a reliable source of good homemade bread, I'd probably buy it as well! This bread pudding sounds delicious!

Claudia said...

Be sure to try with whatever good jam you have, as it is not a fussy recipe.

sophiesfoodiefiles said...

MMMMM,...what a delightful bread pudding! I love that apart & well flavoured jam in here!

The dessert looks stuning & must taste pretty awesome too, Claudia!