I have a question. Who decided that soaking bread in milk and eggs and baking it would be so damn good!?
I don’t know who did it but I’m so glad they invented it!
Every holiday season at family gatherings, there always seems to be bread pudding all up on our Christmas Eve dessert tables. It’s such a delicious dessert! Sometimes, part of a delicious breakfast too.
And guess what? It doesn’t have to be the holidays for you to enjoy this amazing tasting bread pudding!
Traditional bread pudding (at least the way it was made when I was growing up) is usually made with condensed milk, evaporated milk, whole milk, eggs, sweet spices, and… raisins. Ew.
I, however, wanted to give a modern twist to traditional bread pudding and today I’ve done just that.
Next level bread pudding coming your way!
So, the actual bread pudding is made Cuban-style, of course. Who would I be if I didn’t honor the traditions of my childhood? And also, I just love condensed milk so much.
Where does the “next level” part come in? Well, I made a super simple homemade guava caramel sauce that is a TO DIE FOR. I adapted my salted caramel sauce recipe and added guava and allspice.
I also made candied maple pecans for some added crunch but really to replace the raisins because again, ew. Unless raisins are covered in chocolate, I just honestly have 0 interest in them. #sorrynotsorry
If you only have guava paste at home, you can use that too! Just simply place about three 1-inch thick slabs of the guava paste in a microwavable bowl with a tablespoon of water, and microwave it for about 30 seconds, until it becomes a thick liquid. Add that to the caramel mixture and you’re good!
This guava caramel with the candied maple pecans was such game changer for the traditional Cuban-style bread pudding.
I’m in love.Can't wait to make this Cuban-style guava caramel bread pudding! #asassyspoonClick To Tweet
What are some of your favorite recipes to make this time of year?
I love baking so much – and making these warm comfort foods make me the happiest girl ever!