Strawberry Guava Bread Pudding
Happy Mother’s Day! I hope everyone had a great Mother’s Day weekend. This is the dessert I brought over to our family’s Mother’s Day lunch.
1 loaf of Mauna Kea Baking Co. Guava Bread
12 to 14 strawberries
2 cups skim or plain soy milk
2 to 4 Tbsp sugar (optional)
1 tsp vanilla
Cut into cubes or simply tear apart the loaf of guava bread. I bought this very delicious loaf made by Mauna Kea Baking Company at our local Costco. If you can’t find it, try any other Hawaiian sweet bread that you can find.
Next clean and cut up 12 to 14 fresh strawberries and put it together with the bread in a 9 x 13 pan.
Next, prepare the liquid ingredients. Combine the eggs, milk, and vanilla in a large bowl. Mix this up then pour it over the guava bread and strawberries.
I didn’t add any extra sugar since I knew there would be people watching their sugar intake at our lunch. However, if you are feeding kids or others with a sweet tooth, consider adding 2 to 4 tablespoons of sugar to the liquid mixture. Or better yet, serve it with scoop of ice cream.
Push the bread and strawberries down into the liquid. I actually push everything pretty hard down into the pan. I want to make sure everything has a chance to soak up the milk mixture and that any air pockets have been filled in.
Normally I bake my bread pudding at 350 degrees F. But I was running late for the lunch so I put it in at 375 degrees F and it was done in about 35 to 40 minutes.