Ingredients
Scale
- 3 cups stale bread, cubed (French or brioche works well)
- 1 cup coconut milk
- 1 cup whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup guava paste, diced
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 2 tablespoons butter, melted
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large mixing bowl, combine the stale bread cubes and diced guava paste. Gently toss to distribute the guava evenly among the bread.
- In another bowl, whisk together the coconut milk, whole milk, eggs, sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the milk mixture over the bread and guava, ensuring all the bread is soaked. Let it sit for about 15 minutes to absorb the liquid.
- Stir in the shredded coconut and melted butter, mixing gently to combine.
- Pour the entire mixture into the prepared baking dish, spreading it evenly.
- Bake for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the bread pudding to cool for about 10 minutes before serving. Garnish with fresh mint leaves if desired.
Notes
- For added flavor, consider mixing in some chopped nuts or dried fruits like raisins or cranberries.
- Serve warm with a drizzle of coconut cream or a scoop of vanilla ice cream for an indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 40g
- Sodium: Not specified
- Fat: 10g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 40g
- Fiber: Not specified
- Protein: 5g
- Cholesterol: Not specified