Today I decided to pull out my Cuban cook book and make a bread pudding that reminded me of my childhood. During the holidays my aunt Paruncha would bring a delicious bread pudding and she would make enough for over 20 people!!! It was delicious!
This recipe is pretty close to the one that she would make, but I'm sure she used Cuban bread instead of a white bread loaf that I used.
This is such any easy and quick recipe to prepare.
Prep Time: 15 minutes
Bake Time: 65 minutes
Bake Time: 65 minutes
Ingredients:
1stick of butter
4egg yolks
1cup of sugar
1 tablespoon of vanilla extract
2 cups of milk
1 loaf of white bread
12 ounces of guava paste (pasta due guayaba)
3 -4 tablespoons of water
1stick of butter
4egg yolks
1cup of sugar
1 tablespoon of vanilla extract
2 cups of milk
1 loaf of white bread
12 ounces of guava paste (pasta due guayaba)
3 -4 tablespoons of water
Directions
Preheat oven to 350 degrees. Take the white bread loaf and slice it up into 1 inch pieces. Add the 2 cups of milk to the bread pieces. Then in a separate bowl cream together the butter and sugar. Add the egg yolks one at a time and then add the vanilla. Slice up guava paste and add to a medium saucepan with the water. Let the guava melt until it is a desired consistency. Place in the refrigerator for 10 minutes to cool. Add the sugar egg and butter mixture to the bowl of bread, then mix well. Add half of this mixture to a greased bundt pan, then add half of your reduced guava paste. Then finish adding the remainder of the bread mixture and then top with the rest of the guava. Bake the bread pudding for 65 or until golden.
