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Caribbean Guava & Coconut Bread Pudding

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A warm, sweet bread pudding featuring ripe guava paste and toasted coconut, perfect for gatherings or a cozy family dinner.

Ingredients

Scale
  • 3 cups day-old bread, cut into cubes (brioche or challah recommended)
  • 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
  • 1 cup guava paste, chopped into small pieces
  • 1/2 cup flaked coconut (sweetened or unsweetened)
  • 2 tablespoons melted butter
  • Fresh mint leaves for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
  2. Combine the cubed bread with the chopped guava paste, tossing gently to ensure even distribution.
  3. Whisk together the coconut milk, whole milk, eggs, sugar, vanilla, cinnamon, and salt until smooth.
  4. Pour the creamy mixture over the bread and guava, ensuring every piece of bread is soaked. Allow it to rest for about 15 minutes.
  5. Fold in the shredded coconut and melted butter, mixing carefully to keep the bread intact.
  6. Transfer the mixture into the prepared baking dish, spreading it out evenly.
  7. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
  8. Let the pudding cool for around 10 minutes before serving, and garnish with fresh mint leaves if desired.

Notes

Leftover bread pudding can be stored in the refrigerator for up to 3 days. To reheat, microwave for 30-60 seconds or warm in the oven at 350°F.

Nutrition

Find it online: https://doughgirlbylea.com/caribbean-guava-coconut-bread-pudding/

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