Guava Bread Pudding:
1/2 stick (4 tablespoons) butter
1 loaf brioche bread, cut into cubes
1 cup brown sugar
1 cup white sugar
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 cups milk
5 large eggs
1/4 cup golden raisins
1/2 cup guava paste
Marshmallow-Vanilla Cream Sauce:
1 cup marshmallows
1/2 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
For the guava bread pudding: Preheat the oven to 350 degrees F. Grease a loaf pan with the butter.
In a large bowl, combine the brioche, 1/2 cup of the brown sugar, and the white sugar, allspice, cinnamon, nutmeg, milk, eggs, golden raisins and guava paste. Mix well. Transfer to the prepared baking pan.
Bake until brown on top, about 45 minutes. Cool on a rack.
For the marshmallow-vanilla cream sauce: Meanwhile, melt the marshmallows in a nonstick skillet over low heat. Add the heavy cream, confectioners' sugar and vanilla. Continue to cook over low heat, stirring, until the sauce comes together.
To serve, invert the bread pudding onto plate and spoon some sauce over the top