Dessert - Bread Pudding with Guava and Dulce de Leche

By Addylicious

Ingredients

• 1 loaf challah, brioche, or french bread (4 cups of 1 inch cubes)
• 1 can evaporated milk
• 2 cups whole milk
• 1/2 cup cream
• 1/3 cup rum
• 3/4 cup sugar
• 1 stick butter
• 1/2 cup dulce de leche
• 1/4 pound guava paste
• 1 teaspoon salt
• 4 eggs
• 1/2 teaspoon cinnamon
• 1/2 cup raisins (optional)
• Powdered sugar

Details

Servings 6
Adapted from southamericanfood.about.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Melt the butter and the dulce de leche together over low heat.

Whisk in the evaporated milk, whole milk, sugar, vanilla and cream.

Stir in the bread cubes and let soak for 10 minutes.

Whisk the eggs with the salt and the cinnamon and rum and stir into the bread cube mixture.

Chop the guava paste into small pieces and stir into the mixture.

Grease an 8 or 9 inch square baking pan with butter. Pour the bread mixture into the pan. Place the baking pan inside of another larger pan (like a 9 x 13) with tall sides and place in the oven. Fill the larger pan with enough boiling water so that the water comes halfway up the sides of the smaller pan.

Bake pudding for 45 minutes to an hour, until puffed and golden.

Serve warm with ice cream and caramel sauce, or more dulce de leche (warm dulce de leche in the microwave briefly to make it pourable). Note: You can also make bread pudding in individual ramekins, placing them side by side in the 9x13 pan for the water bath in the same way.