Guava Caramel Bread Pudding (Print)

Creamy custard-soaked bread with tangy guava, rich caramel layers, and toasted pecans for a tropical twist on a beloved dessert.

# What You'll Need:

→ Bread & Dairy

01 - 8 cups day-old brioche or challah, cubed
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1/4 teaspoon salt

→ Guava & Caramel

08 - 1 cup guava paste, cut into small cubes
09 - 1/2 cup caramel sauce, plus extra for drizzling

→ Nuts

10 - 3/4 cup chopped pecans

→ Butter

11 - 2 tablespoons unsalted butter, melted, plus more for greasing

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined.
03 - Add cubed bread to the custard mixture. Gently stir to coat all pieces and let soak for 10 minutes.
04 - Fold in guava paste cubes and half of the chopped pecans into the soaked bread mixture.
05 - Pour half of the soaked bread mixture into the prepared baking dish. Drizzle with half the caramel sauce. Add remaining bread mixture and drizzle with remaining caramel sauce.
06 - Sprinkle remaining pecans over the top and drizzle melted butter over the entire surface.
07 - Bake for 40 to 45 minutes, or until golden brown and set in the center. If top browns too quickly, tent with foil.
08 - Let cool slightly before serving. Drizzle with extra caramel if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you're just layering simple, quality ingredients.
  • The contrast between creamy custard, chewy guava, and crunchy pecans makes every bite feel intentional.
  • You can prep it the night before and bake it fresh when guests arrive, which is honestly the dream scenario.
02 -
  • Day-old bread is non-negotiable because fresh bread will dissolve into mush instead of creating that perfect tender crumb texture.
  • Don't skip the resting time after soaking the bread because those 10 minutes make the difference between bread pudding and bread soup.
03 -
  • If your guava paste is really firm, microwave it for 15 seconds to soften it slightly before cubing so it's easier to work with.
  • The custard should jiggle just slightly in the center when you pull it from the oven because it keeps cooking as it cools and you want it creamy, not rubbery.
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