EZ Cooking Episode 5 Dessert


Leyenda Brioche Bread Pudding with Guavaberry Creme Anglaise and Guava Coulis


Leyenda Brioche Bread Pudding 


1 pound loaf brioche bread

6 eggs

1 cup heavy cream

1 1/2 cups whole milk

2 tablespoons leyenda rum 

2 tablespoons brown sugar

zest of 1 orange

1 tablespoon ground cinnamon 

1 pinch of salt



Cut brioche in 1" cubes and reserve. In a large bowl, combine eggs, heavy cream, whole milk, rum, brown sugar, orange zest, cinnamon and salt, and whisk together vigorously. Toss bread into egg mixture and transfer to a baking dish (9" x 13"), cover with foil and allow to sit for at least 1 hour and up to over night. After a few hours or overnight, remove from fridge, and bake for 45 minutes in a preheated 350'F oven. After 45 minutes, remove foil and bake uncovered for another 15 minutes or until golden brown. Remove from oven and allow to cool slightly, serve warm. 


Guavaberry Creme Anglaise


2 large egg yolks, 

2 tablespoon guava berry liqueur 

1/3 cup white sugar

1 cup heavy cream

1 teaspoon orange zest



Combine yolks, guava berry, sugar, and cream in a heavy bottomed sauce pan, and whisk together well. Then place pan over low heat and continue to whisk until sauce thickens enough that it coats the back of a spoon well (around 5 minutes). Strain to remove any egg particles and whisk in orange zest. Allow to cool. 


Guava Coulis


1 cup guava paste

3/4 cup water



Combine water and guava paste in a small sauce pan and melt over low heat whisking to combine, allow to simmer until guava paste melts and break down and whisk to combine. Allow to cook until smooth and thickened.

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