Queen Of All Pudding
Queen Of All Pudding is a rich, custard-like dessert layered with bread, soaked in sweetened milk, and topped with marmalade, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Whip together the sweetened condensed milk, evaporated milk, and eggs until well combined.
- Soak half a loaf of bread in the mixture until the liquid has been absorbed.
- Crumble the soaked bread and place it in a baking dish with the remaining liquid.
- Spread the top with guava marmalade.
- Bake at 300°F (150°C) until the pudding is firm, approximately 60 minutes.
- Optional: Top with meringue and brown as per your preferred meringue recipe.
Tips & Substitutions
For a richer flavor, consider adding vanilla extract or a hint of cinnamon to the mixture. If you don't have guava marmalade on hand, apricot or peach preserves can be excellent substitutes. Ensure the bread is stale for better absorption of the liquid. Using a mix of white and whole grain bread adds depth to the pudding's texture.
Serving Suggestions
This pudding is delightful on its own, but you can enhance it with a dollop of whipped cream or serve alongside a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with *Lazy Spinach Pispalita for a balanced meal or a light salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 30-45 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes, ensuring it's heated through while maintaining moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Queen Of All Pudding contains roughly 1296 calories, with 24g protein, 247g carbohydrates, and 26g fat. It is an excellent source of calcium (69% of the Daily Value), protein (48% of the Daily Value), and iron (35% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 809mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh bread instead of stale bread?
While fresh bread can be used, stale bread absorbs the liquid better, preventing the pudding from becoming too soggy. If you only have fresh bread, you can dry it out in the oven at a low temperature before soaking.
How do I know when the pudding is done baking?
The pudding is done when it is firm to the touch and a toothpick inserted in the center comes out clean. It should have a slight jiggle but not be liquidy. Baking times may vary, so keep an eye on it during the last 10-15 minutes.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance. After baking, let it cool to room temperature, then cover and refrigerate. Reheat before serving to enjoy it warm, which enhances the flavors and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).