Add all the ingredients to the bowl: egg, sugar, leche evaporada, guayaba (make sure to break up the jelly in the whisking process), spices and vanilla. Add a pinch of salt.
Tear up the bread and toss in.
Mix well and let sit in fridge until you are ready to bake.
I poured it into a pan sprayed with floured baking spray.
After baking at 350 for 50 minutes, out came a guayaba bread pudding, with a crispy crust on top.
Next time, I'll add slices of guayaba paste instead of mixing in the jelly. Half the bread mix, layer of pastica de guayaba and the other half of the bread mix on top.
Would you try this at home?
Hey Christina! Heard about you on NPR this morning and I love what you're doing! Such an ambitious, inspiring project! Just wondering, what edition do you use of Villapol's cookbook? Do you update any techniques or ingredients for more modern shortcuts (for ex: I notice she calls for a lot of boiling of meat and in my experience that just kind of dries it out)? Thanks so much for doing this, from one Cuban-American girl in Miami to another!
ReplyDeleteThis sounds DELICIOUS!! Was this a recipe featured on the facebook page? If so, I somehow missed it! I'd love to try this if you wouldn't mind sharing the recipe (how many eggs, how much sugar, etc.) THANK YOU!
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