Save My cousin called on a Tuesday afternoon asking if I could bring dessert to her dinner party, and I had exactly three hours to figure it out. Rummaging through my pantry, I found a lonely jar of guava paste wedged behind some spices, and something clicked—why not marry it with bread pudding, that ultimate comfort dessert? The result was this warm, custardy masterpiece studded with tropical sweetness and caramel ribbons, and honestly, it saved the day.
When I finally set that golden-brown dish on my cousin's table and cut into it, the whole room went quiet for a beat before people started reaching for seconds. That's when I knew this wasn't just a last-minute fix—it was something special, something that bridged her love of Latin flavors with my obsession with classic comfort food.
Ingredients
- Day-old brioche or challah, cubed (8 cups): Use bread that's been sitting out for a day so it absorbs the custard without falling apart, and the slight staleness actually works in your favor here.
- Whole milk (2 cups): The backbone of your custard, so don't skimp on quality.
- Heavy cream (1 cup): This is what makes it luxurious and keeps it from tasting thin or watery.
- Large eggs (4): They bind everything together and create that signature silky texture.
- Granulated sugar (1/2 cup): Sweetens the custard without overwhelming the other flavors.
- Vanilla extract (2 tsp): A little goes a long way, so make sure yours is real vanilla, not the imitation stuff.
- Salt (1/4 tsp): This tiny pinch enhances everything else and shouldn't be skipped.
- Guava paste, cubed (1 cup): The star ingredient that gives this pudding its tropical personality and subtle tanginess.
- Caramel sauce (1/2 cup, plus extra for drizzling): Use store-bought to save time, or make your own if you're feeling ambitious.
- Chopped pecans (3/4 cup): Toast them lightly if you have time—it deepens their flavor and makes them irresistible.
- Unsalted butter, melted (2 tbsp, plus more for greasing): The melted butter on top helps the pecans brown beautifully.
Instructions
- Heat your oven and prepare the dish:
- Preheat to 350°F and generously butter a 9x13-inch baking dish so nothing sticks. This step matters more than you think because caramel loves to cling to pans.
- Build your custard base:
- Whisk together milk, cream, eggs, sugar, vanilla, and salt in a large bowl until everything is smooth and combined. You want the sugar fully dissolved, so take your time with this.
- Soak the bread:
- Add your cubed bread to the custard and gently stir to coat every piece, then let it sit for about 10 minutes. You'll watch it transform from crusty to tender as it drinks up all that creamy goodness.
- Fold in the guava and half the pecans:
- Layer and swirl:
- Pour half the soaked bread mixture into your baking dish, then drizzle with half the caramel sauce, and repeat with the remaining bread and caramel. This creates little pockets of sweetness throughout.
- Top with nuts and butter:
- Sprinkle the remaining pecans over everything and drizzle melted butter across the top so it gets all golden and crispy. Don't skip this step—it's the difference between good and unforgettable.
- Bake until golden:
- Slide it into the oven for 40 to 45 minutes until the top is golden and the center is set but still slightly jiggly. If the top starts browning too quickly, tent it loosely with foil to protect it.
- Cool and serve:
- Let it rest for a few minutes so everything settles, then drizzle with extra caramel if you're feeling generous. Serve it warm, ideally with vanilla ice cream or whipped cream on the side.
Save My neighbor knocked on my door the next morning asking for the recipe after I'd brought her a container as a thank-you for watering my plants. That's when I realized this dessert had crossed over from just being delicious to becoming something people actually wanted to recreate in their own kitchens.
The Guava and Caramel Magic
The first time I used guava paste in a dessert, I was honestly surprised at how sophisticated it tasted—it's tangy without being sour, sweet without being cloying, and it plays beautifully with caramel. The combination of these two creates a flavor profile that feels both classic and unexpected at the same time. If you've never worked with guava paste before, find it in the international aisle of your grocery store, and don't be afraid to use it in other desserts too.
Texture and Temperature
One of my favorite things about bread pudding is that it delivers multiple textures in every spoonful—soft custardy bread, chewy guava, crunchy pecans, and that slightly crispy top layer. The warm-from-the-oven temperature is crucial because it keeps the custard silky and melts any ice cream you add on top. Eating it cold is fine, but it loses that magical warmth that makes it feel so comforting and indulgent.
Make It Your Own
This recipe is forgiving enough to adapt to whatever you have on hand or whatever you're craving. I've made it with walnuts instead of pecans, added a handful of shredded coconut to the custard for extra tropicality, and even tried different bread—Portuguese sweet bread works beautifully too. The guava paste is really the heart of this dish, but if you can't find it, mango paste or even a good quality jam could work in a pinch.
- Toast your pecans in a dry skillet for a couple minutes before chopping them to intensify their nutty flavor.
- Make the custard mixture the night before and store it covered in the fridge, then just assemble and bake the next day.
- Leftovers actually taste even better reheated gently in a low oven because the flavors meld overnight.
Save This bread pudding has become my go-to dessert when I want to impress without spending my entire day in the kitchen. It's the kind of dish that makes people feel cared for, and honestly, that's the best kind of recipe to have in your back pocket.
Recipe Questions
- → Can I use fresh guava instead of guava paste?
Guava paste works best because its concentrated sweetness and thick texture hold up well during baking. Fresh guava would release too much moisture and make the custard soggy.
- → What type of bread should I use?
Brioche or challah are ideal because their rich, egg-based structure absorbs custard beautifully while maintaining texture. Day-old bread works even better as it soaks up liquid without becoming mushy.
- → Can I make this ahead of time?
Assemble the dish up to 8 hours before baking and refrigerate. Add the pecan topping just before baking. Leftovers reheat well in the oven or microwave.
- → How do I know when it's done baking?
The custard should be set in the center with no liquid jiggle, and the top should be golden brown. A knife inserted near the center should come out clean.
- → Can I substitute the pecans?
Walnuts, almonds, or hazelnuts work well as alternatives. For nut-free versions, simply omit or replace with extra shredded coconut for added texture.
- → Should I serve it warm or cold?
Warm is ideal—about 10-15 minutes after removing from the oven. The custard remains creamy and the flavors are most vibrant. It's also delicious at room temperature.