If you are a stickler for tradition our guava bread pudding recipe is worth letting your bread go stale for. Transform this classic dish into a tangy delight, perfect for those that want a dessert or snack with a little more texture to its flavours.
Preheat Oven to 350 degrees and grease & butter a deep, round Pyrex dish.
Cut the crust off 10 slices of whole wheat bread and generously butter and coat with Belcour Guava Preserve (this takes about ½ – 2/3 of a jar of jam).
Stack the bread slices in two equal stacks and cut into quarters. Place the quarters one by one into the Pyrex arranging in a pattern round & round.
Make the custard by beating 4 eggs and mixing into the eggs one tin of condensed milk, 3 tins of water and the grated rind of one orange, lime or lemon. Beat with a fork until well mixed.
Pour the custard mixture over the quarters of bread in the bowl.
Allow a few minutes for the milk to be absorbed by the bread.
Bake for about 20 minutes. When the pudding gets puffed up sprinkle on about 4-5 tbs brown sugar all over the top. (Or heat the remaining Guava Jam and drizzle over the top instead of the sugar ).
Put the pudding back into the oven and cook for another 35 –40 minutes until a knife comes out clean. Delicious !