Banana Guava Coconut Bread Pudding

Tender brioche absorbs a rich, flavourful coconut milk custard full of tropical flare – including warming spices and both banana and vanilla extracts. Sliced bananas join the soak before dollops of sweet, concentrated guava paste dot the top ... soon to be melted and turn sticky-sweet in the oven. Served with a warm guava caramel sauce, each spoonful of this standout twist on bread pudding transports taste buds straight to the tropics.

This recipe is featured as part of the Tropical Vibes Trend of our Flavour Forecast 25th Edition.

Ingredients

Procedure

1. Preheat oven to 350°F (190°C). For the Bread Pudding, beat eggs, coconut milk, sugar, banana extract, vanilla , cinnamon, cloves, nutmeg and cardamom until well blended. Add bread cubes and sliced bananas; stir until well coated.
2. Spoon evenly into greased 13x9-inch (33x23-cm) baking dish. Drop guava paste onto bread pudding mixture by the spoonful. Cut through mixture with a knife or cake tester several times to swirl guava.
3. Bake 40 to 45 minutes or until cake tester inserted in center comes out clean.
4. While Bread Pudding is baking make the Guava Caramel Sauce. In a small saucepan, bring the guava nectar to a simmer over medium heat. Let it reduce by half, about 10 to 15 minutes. Set aside.
5. In separate medium saucepan, add granulated sugar and brown sugar. Cook over medium heat, stirring occasionally, until sugar begins to caramelize. Continue cooking until the sugar turns a deep amber color, being careful not to burn. Carefully stir in the butter, followed by the heavy cream; continue stirring until smooth. Stir in reduced guava nectar, vanilla and sea salt. Simmer 2 to 3 minutes longer. Serve warm Guava Caramel over Bread Pudding.