Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding mixture (without baking) and refrigerate it overnight. Bake as directed the next day. The guava glaze can also be made ahead and stored in the refrigerator.
DESSERT
Sweet Plantain and Cheese Bread Pudding with Guava Glaze
Experience a taste of the Caribbean with this exceptional bread pudding, marrying the rich sweetness of ripe plantains, the creamy texture of cheese, and a luscious guava glaze. It's a comforting and distinctive dessert that redefines a beloved classic.
HOW TO MAKE IT
Let's cook.
01
Arrange the cubed stale bread in a single layer on a baking sheet and toast in an oven at 300°F/150°C for 10 minutes, or until lightly golden and crisp. Remove from oven and set aside.
02
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, and ground cinnamon until well combined. Add the toasted bread cubes and gently toss to coat. Let it sit for 15 minutes, allowing the bread to absorb the liquid.
03
While the bread soaks, heat 1 tablespoon of oil in a skillet over medium heat. Add the sliced plantains and cook for 2-3 minutes per side, until golden brown and slightly softened. Remove from heat.
04
Gently fold the cooked plantain slices and cream cheese cubes into the bread mixture. Pour the mixture into a greased 8x8 inch (20x20 cm) baking dish.
05
Bake the bread pudding in an oven at 350°F/175°C for 40-45 minutes, or until the center is set and a knife inserted comes out clean. The top should be golden brown.
06
While the pudding bakes, prepare the guava glaze. In a small saucepan, combine the guava paste and water. Cook over medium-low heat, stirring frequently, for 5-7 minutes, until the guava paste has melted and the mixture is smooth and syrupy.
07
Once the bread pudding is out of the oven, let it cool for 10 minutes. Drizzle generously with the warm guava glaze before serving.
About This Recipe
Experience a taste of the Caribbean with this exceptional bread pudding, marrying the rich sweetness of ripe plantains, the creamy texture of cheese, and a luscious guava glaze. It's a comforting and distinctive dessert that redefines a beloved classic.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg to the bread pudding mixture. If your plantains are not very ripe, you can roast them in the oven at 375°F/190°C for 15-20 minutes until soft before slicing and pan-frying.
Easy Substitutions
You can substitute brioche or challah bread for the stale bread. For the cheese, use a mild white cheese like queso fresco or even mozzarella if cream cheese is unavailable. If guava paste is hard to find, a simple berry jam can be warmed and thinned with a little water for a similar glaze effect.
Storage & Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The guava glaze can be stored separately and reheated before serving.
Serving Suggestions
Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. A sprinkle of toasted coconut flakes or chopped nuts would also be a delicious addition. This bread pudding is perfect for a brunch dessert or an after-dinner treat with coffee.
Common Mistakes
Over-baking can lead to a dry bread pudding; ensure it's just set in the center. Not allowing the bread to soak long enough can result in a less custardy texture. Using fresh, soft bread instead of stale bread can make the pudding too dense. Over-mixing the bread and custard can break down the bread too much. Burning the guava glaze by cooking it on too high heat will result in a bitter taste.
Frequently Asked Questions
What kind of bread is best for this recipe?
Stale white bread, challah, or brioche work wonderfully. The key is for the bread to be a bit dry so it can absorb the custard without falling apart.
My guava glaze is too thick, what should I do?
If the glaze is too thick, add a teaspoon of water at a time and gently heat, stirring until it reaches your desired consistency.
Can I use frozen plantains?
Yes, you can use frozen ripe plantain slices. Thaw them completely and pat dry before pan-frying.
MORE TO KNOW
The key to a great bread pudding is using stale bread, which absorbs the custard mixture without becoming soggy. Toasting it beforehand adds another layer of texture and helps prevent a mushy result. The combination of sweet plantains and tangy cream cheese creates a delightful balance, while the guava glaze adds a tropical brightness that is characteristic of Puerto Rican desserts. Don't be afraid to experiment with the ripeness of your plantains; very ripe ones will be sweeter and softer, while slightly less ripe ones will hold their shape better and offer a more subtle sweetness.
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