¼ cup light raisins
¼ cup dark raisins
¼ cup dry cranberries, halved
¼ cup dry apricots, cut in small pieces
¼ cup orange liqueur
1 tablespoon cinnamon powder
Grated rind of 1 orange
12 ounces challah bread, stale, cut in ½-inch squares
8 ounces whole milk
1 cinnamon stick
16 ounces heavy cream
1 12-ounce can evaporated milk
1 14-ounce can condensed milk
6 large egg yolks
½ cup brown sugar
½ teaspoon salt
¼ cup guava paste, cut in small squares
3 tablespoons butter, melted
Preheat oven to 350ºF. Have ready a 13x9x2-inch ovenproof pan.
1. In a medium bowl, add dry fruit, liqueur, cinnamon powder and grated orange rind. Mix well. Cover with plastic, and set aside overnight or for at least 1 hour.
2. In a medium saucepan, add whole milk, cinnamon stick and cloves. Heat at medium heat until it boils. Strain and, in a large bowl add condensed and evaporated milks. Add bread and soak for 1 hour.
3. In a medium bowl, mix egg yolks with sugar, adding ingredients slowly while beating until well-mixed and smooth. Add salt and mix well.
4. Add melted butter to bread mixture. Add egg mixture, marinated fruit and guava. Mix well but gently.
5. Pour mixture into a 13x9x2-inch ovenproof pan. Place in a larger pan to which you have added hot water. Bake for 1 hour.
6. Remove from oven and let rest at room temperature. Pudding can be served at room temperature or after refrigerating for a few hours.
To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.