Guava Caramel Bread Pudding (Printable)

Soft custard-soaked bread layered with tangy guava, rich caramel, and crunchy pecans creates this irresistible Latin American-inspired 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

# How to Make It:

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 and let soak for 10 minutes.
04 - Fold in the guava paste cubes and half of the chopped pecans into the 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 surface.
07 - Bake for 40 to 45 minutes, or until golden 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 -
  • The contrast between creamy custard and crunchy pecans creates a texture experience that keeps you coming back for another spoonful.
  • Guava paste brings an unexpected brightness that cuts through richness, making this feel elegant enough for company but easy enough for Tuesday night.
  • It actually tastes better the next day when flavors settle and meld together, so you're really making a gift for your future self.
02 -
  • Day-old bread is non-negotiable—fresh bread will turn to mush because it absorbs too much liquid too quickly, and you'll end up with bread soup instead of pudding.
  • Don't skip the 10-minute soak for the bread alone; this gentle hydration step is what makes each bite tender rather than soggy or dense.
  • If your oven runs hot, watch it after 35 minutes and tent with foil if the top is browning too fast—the center needs time to cook through.
03 -
  • Toast your pecans lightly in a dry skillet for 2 minutes before chopping—it wakes up their flavor and makes them taste more luxurious without any extra effort.
  • Use room-temperature eggs when whisking your custard so they incorporate smoothly and you avoid any bits of cooked egg in your mixture.
Go Back