Guava Caramel Bread Pudding (Print Version)

Soft bread in creamy custard with tangy guava, rich caramel layers, and crunchy pecans topping.

# Components:

→ 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 evenly 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 the top with remaining pecans and drizzle melted butter over the surface.
07 - Bake for 40 to 45 minutes, or until golden brown and set in the center. If top browns too quickly, cover loosely with foil.
08 - Let cool slightly before serving. Drizzle with additional caramel sauce if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but it really comes together in under 20 minutes of prep work.
  • The guava brings a subtle tartness that cuts through the richness, so it never feels overly heavy or cloying.
  • Pecans add a satisfying crunch that makes every bite interesting, and the caramel drizzle feels like pure indulgence.
02 -
  • Day-old bread is essential—fresh bread will turn to mush, but stale bread holds its shape while still absorbing all the custard flavor.
  • Don't skip the 10-minute soak; that's when the magic happens and the bread transforms into something tender and custardy.
  • If your baking dish seems shallow or the pudding looks like it might overflow while baking, place it on a rimmed baking sheet to catch any drips.
03 -
  • Use a quality caramel sauce—it's worth buying the good stuff because it becomes the backbone of the dessert's flavor profile.
  • If you're making this for guests, assemble it in the morning and bake it just before serving so it's still warm and steamy when you bring it to the table.
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