Guavas are a popular fruit throughout the Caribbean, often used in jellies, jams, and paste. Guava paste is a firm, sticky, rose-colored, fruit-leather-like sweet sold in bricks or canned. Store leftover paste in a covered container in the refrigerator up to three weeks.
1 1/4 cups 1% low-fat milk
1 (12-ounce) can evaporated fat-free milk
2 large egg whites
1 large egg
1/3 cup packed dark brown sugar
1/3 cup dark rum
1/2 teaspoon ground cinnamon
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon grated whole nutmeg
12 ounces French bread, cut into 1-inch cubes, toasted (about 8 cups)
3/4 cup water, divided
1 tablespoon lime juice
8 ounces guava paste, cut into small pieces
How to Make It
To prepare pudding, combine first 4 ingredients in a large bowl; stir well with a whisk. Add sugar, rum, cinnamon, ginger, and nutmeg. Add bread to milk mixture in bowl; toss gently to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and chill 1 hour.
Preheat oven to 350°.
Place baking dish in a roasting pan; add hot water to pan to a depth of 1 inch. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center of pudding comes out clean. Let stand 15 minutes.
To prepare sauce, combine 1/4 cup water, juice, and guava paste in a small saucepan over low heat. Cook 10 minutes or until paste is melted, stirring frequently. Remove from heat; stir in the remaining 1/2 cup water. Serve with pudding.
Untangling My Chopsticks: A Culinary Sojourn in Kyoto
I found the guava paste in brick form at my grocery store. Had never had it before. Very, very sweet. This recipe recieved a mixed review at my house - the adults liked it a lot; the teenagers didn't like it at all. It was a little odd for them -- the bread pudding is not sweet at all, but the guava sauce is very, very sweet. My husband and I really liked this dish. Follow the serving suggestion - pour a full 1.5 Tbsp of sauce all over the top of the pudding. I would make it again (when the kids aren't around). I like that it is a sweet, tasty dessert with generous portions and very, very low saturated fat.
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