Plantain Guava Bread Pudding Recipes

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GUAVA BREAD PUDDING



Guava Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 stick (4 tablespoons) butter
1 loaf brioche bread, cut into cubes
1 cup brown sugar
1 cup white sugar
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 cups milk
5 large eggs
1/4 cup golden raisins
1/2 cup guava paste
1 cup marshmallows
1/2 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the guava bread pudding: Preheat the oven to 350 degrees F. Grease a loaf pan with the butter.
  • In a large bowl, combine the brioche, 1/2 cup of the brown sugar, and the white sugar, allspice, cinnamon, nutmeg, milk, eggs, golden raisins and guava paste. Mix well. Transfer to the prepared baking pan.
  • Bake until brown on top, about 45 minutes. Cool on a rack.
  • For the marshmallow-vanilla cream sauce: Meanwhile, melt the marshmallows in a nonstick skillet over low heat. Add the heavy cream, confectioners' sugar and vanilla. Continue to cook over low heat, stirring, until the sauce comes together.
  • To serve, invert the bread pudding onto plate and spoon some sauce over the top.

PLANTAIN & GUAVA BREAD PUDDING



PLANTAIN & GUAVA BREAD PUDDING image

Categories     Cake     Fruit     Dessert     Bake     Vegetarian

Yield 6 to 8

Number Of Ingredients 14

7 to 8 large ripe plantains
½ lb guava paste (Colombian style, found in any Latin food market), slices ¼ inch thick
one loaf of 2-day old bread (preferably Farm bread, no scliced, supermarket variety please)
1 lb shredded Mozarella cheese
1½ cups grated parmesan cheese
3 cups Bechamelle sauce
good cognaq (about 1 cup)and enough milk to soak bread
Bechamelle Sauce:
4 Tbs butter
½ cup all purpose flower
1½ cups milk more or less
sugar to taste
a pinch of freshly-ground nutmeg
In saucepan, melt butter on medium to high heat. Add flower and beat constatly with a whisk until it forms into a thick ball. Gradually pour milk while stirring constantly. Don't stop stirring or you'll get lumps. Lower the heat to medium and continue stirring until you have the desired thickness. Add sugar and nutmeg, stir and set aside. I like to add a ¼ cup cognaq to add flavor.

Steps:

  • Preheat oven to 400º F. Peel and sclice plantains diagonally ½ thick and sauté in olive oil until golden brown. Lay on paper towels to drain excess fat. Prepare Bechamelle sauce, set aside. Break bread into pieces and put into a bowl to soak in cognaq and milk until soft. In a greased oven-proof casserole dish arrange the first layer of soaked bread to cover the surface of the dish, follow with a layer of plantain slices, followed by the guava slices. Cover the first tier of layers with Bechamelle sause and shredded cheese. Repeat steps until you have three full layers of bread, plantains, guava, sauce and cheese. Place casserole in the oven and bake 30 to 40 minutes until the cheese on top is golden brown. Serve immediately.

GUAVA PUDDING



Guava Pudding image

Individual fruit puddings made with guava juice, another good source of lycopene, are topped with yogurt and heart-beneficial almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/4 cup cornstarch
4 1/4 cups guava juice
1/4 cup sugar
2 teaspoons fresh lemon juice
6 tablespoons plain low-fat yogurt
6 tablespoons sliced almonds, toasted

Steps:

  • Whisk cornstarch and 1/4 cup guava juice in a bowl until smooth; set aside.
  • Bring the remaining 4 cups guava juice and the sugar to a boil in a medium saucepan, stirring until sugar has dissolved. Reduce heat. Stir in cornstarch mixture; simmer, stirring occasionally, until mixture is thick enough to coat the back of a wooden spoon, 4 to 5 minutes. Stir in lemon juice.
  • Pour mixture through a fine sieve into a bowl; discard solids. Divide among six 6-ounce ramekins or bowls. Refrigerate puddings, uncovered, 30 minutes. Cover loosely with plastic wrap, and refrigerate until set, at least 3 hours (up to 3 days).
  • To serve, top each pudding with 1 tablespoon each yogurt and almonds.

Nutrition Facts : Calories 195 g, Cholesterol 1 g, Fiber 2 g, Protein 2 g, Sodium 16 g

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